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Pathogenic Vibrios and Food Safety
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Editors: Yi-Cheng Su (Oregon State University, Astoria, Oregon)
Book Description:
Members of the genus Vibrio are natural habitants of the marine environments. Many of them are human pathogens and can cause illness associated with seafood consumption. Infections caused by pathogenic vibrios are consistently reported in countries around the world, which is a major food safety concern for consumers and the food industry. Understanding the characteristics, virulence factors, methods for detection, and strategies for prevention is critical to minimize infection caused by vibrios. This book is a comprehensive guide to the understanding of infectious vibrios and application of control measures to prevent foodborne Vibrio infections. (Imprint: Nova Biomedical)

Table of Contents:
Preface

Chapter 1: Vibrio Infections and Food Safety;pp. 1-7
(Yi-Cheng Su, Seafood Research and Education Center, Oregon State University, Astoria, USA)

Chapter 2: Vibrio cholerae;pp. 9-40
(Matthew J. Quinn and Claudia C. Häse,Dept. of Biomedical Sciences, Oregon State University, Corvallis, USA)

Chapter 3: Vibrio parahaemolyticus;pp. 41-64
(Sureerat Phuvasate and Yi-Cheng Su, Oregon State University, Astoria, USA)

Chapter 4: Vibrio vulnificus;pp. 65-81
(Yi-Cheng Su, Sureerat Phuvasate and Dunyu Xi, Oregon State University, Astoria, USA)

Chapter 5: Other Pathogenic Vibrios;pp. 83-91
(Yi-Cheng Su, Oregon State University, Astoria, USA)

Part II. Molecular Biology and Pathogenesis

Chapter 6: Molecular Ecology and Epidemiology;pp. 93-117
(Rohinee N. Paranjpye and Mark S. Strom, Northwest Fisheries Science Center, Seattle, USA)

Chapter 7: Pathogenesis of Vibrio Infections;pp. 119-153
(Wei-Jen Lin, Virginia Ng, Aaron Springer, Juan Ruiz and Jessica Jackson, California State Polytechnic University, Pomona, USA)

Chapter 8: Antimicrobial Resistance in Vibrios;pp. 155-177
(Kevin J. Allen, The University of British Columbia, Vancouver, Canada)

Part III. Detection and Prevention

Chapter 9: Detection of Pathogenic Vibrios;pp. 179-210
(Yukiko Hara-Kudo and Angelo DePaola,National Institute of Health Sciences, Setagayaku, Tokyo, Japan and others)

Chapter 10: Guidelines for Controlling Vibrio parahaemolyticus and Vibrio vulnificus in Shellfish;pp. 211-237
(Dawn J. Smith, Food Safety Division, Oregon Dept. of Agriculture, Salem, USA)

Chapter 11: Thermal Processing and Cold Storage - Essential Strategies for Preventing Vibrio Infections;pp. 239-249
(Chengchu Liu, Xiaosheng Shen and Jiale Li, College of Food Science and Technology, Shanghai Ocean University, China and others)

Chapter 12: Ionizing Radiation: A Post-Harvest Processing for Reducing Vibrios in Foods;pp. 251-271
(Barakat S. M. Mahmoud, Fatma B.A. Mohey El-Din and Jong-Bang Eun, Experimental Seafood Processing Laboratory,Mississippi State University, Pascagoula, USA and others)

Chapter 13: High Hydrostatic Pressure Processing;pp. 273-301
(Hudaa Neetoo, Haiqiang Chen and Mu Ye, Dept. of Animal and Food Sciences, University of Delaware, Newark, USA)

Chapter 14: Depuration;pp. 303-333
(Sureerat Phuvasate and Yi-Cheng Su, Seafood Research and Education Center, Oregon State University, Astoria, USA)

Chapter 15: Consumer Education;pp. 335-350
(Shelton E. Murinda, Dept. of Animal and Veterinary Sciences, California State Polytechnic University, Pomona, USA)

Part IV. Stress Response and Environmental Factors

Chapter 16: Bacterial Stress and the Viable but Nonculturable State;pp. 351-381
(Alisha M. Aagesen and Claudia C. Häse, Dept. of Biomedical Sciences, Oregon State University, Corvallis, USA)

Chapter 17: Climate Changes and Seafood Safety;pp. 383-414
(Chengchu Liu and Jaime Martinez Urtaza, Shanghai Ocean University, China and others)

Index

   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: Hardcover
   Pub. Date: 2012 1st Quarter
   Pages: 7 x 10 (NBC - C) 435pp.
   ISBN: 978-1-62100-866-8
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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