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Microbial Stress Adaptation and Food Safety
Edited by Ahmed E Yousef and Vijay K Juneja
CRC Press
2002
Hardback 384pp ISBN 1566769124
£97.00
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- Provides the first in-depth study of stress adaptation and its implications for the safety of minimally
and non-thermally processed foods
- Assesses the problems associated with stress adaptation
- Proposes practical solutions to overcome the microbial stress phenomenon
The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of
stress adaptation and its consequences for food safety. It covers the basic science, kinetics, mechanisms, assessment,
and control of stress adaptation and its impact on the safety of foods produced by minimal processing or non-thermal
technologies. World renowned experts in the field provide detailed accounts of problems associated with stress
adaptation and suggest methods for overcoming these problems.
The book begins with an introduction to the stress adaptation phenomenon and its implications for the safety
of food processed by novel technologies. Then it addresses the responses of pathogens to physical and chemical
stresses encountered during food processing, such as heat, pressure, dehydration, radiation, added organic acids,
and naturally occurring antimicrobials. The adaptation of food microbiota to stress as a survival strategy is covered
next, followed by an examination of the broad spectrum of stresses that may increase a pathogen's tenacity and
resistance to processing.
Other topics include stress adaptation of beneficial lactic acid bacteria and how resistance or adaptation to stress
in the processing environment relates to pathogens' ability to cause disease. Finally, the book presents strategies to
overcome stress adaptation in foodborne pathogens. The authors suggest practical control measures and emphasize
the need for future research to counteract the stress adaptation phenomenon.
Microbial Stress Adaptation and Food Safety proposes practical solutions to microbial stress adaptation and its
hazardous effects on food safety and human health.
Contents
- Basics of Stress Adaptation and Implications in New-generation Foods, Ahmed E. Yousef and Polly D. Courtney
- Adaptation of Food-borne Pathogens to Stress from Exposure to Physical Intervention Strategies, Vijay K.
Juneja and John Novak
- Adaptation to Stresses by Food Preservatives, P. Michael Davidson and Mark A. Harrison
- Microbial Adaptation and Survival in Foods, Eric A. Johnson
- Adaptation/Resistance Responses of Microorganisms to Stresses in the Food-Processing Environment,
Sadhana Ravishankar and Vijay K. Juneja
- Stress Adaptations of Lactic Acid Bacteria, Hany S. Girgis, James Smith, John B. Luchansky, and Todd R.
Klaenhammer
- Relationship between Stress Adaptation and Virulence in Foodborne Pathogenic Bacteria, Cormac G. M.
Gahan and Colin Hill
- Physiology and Molecular Basis of Stress Adaptation with Particular Reference to the Subversion of Stress
Adaptation and to the Involvement of Extracellular Components in Adaptation, Robin J. Rowbury
- Strategies to Control Stress-adapted Pathogens, John Samelis and John N. Sofos
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CRC Press
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