Bacteriophages in the Control of Food- And Waterborne Pathogens

1. Auflage 2010
ISBN: 978-1-55581-502-8
Verlag: Wiley

Buch, Englisch, 364 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 798 g

Gain a better understanding of how these fascinating microorganisms can help ensure a safe food supply.

Provides a unique comprehensive review of the literature on the application of bacteriophages as therapeutic and prophylactic agents in the food production and processing industries, including food animals, plants, and aquaculture.
Describes how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials, and explores opportunities to use bacteriophages to detect bacterial contamination of foods and water and to control pathogens during both food production and processing.
Examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens; and covers safety and regulatory issues that are crucial to the success of bacteriophage use.
Serves as a resource for food microbiologists, food industry professionals, government regulators.

This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

Autoren/Hrsg.

Sabour, Parviz M

Griffiths, Mansel W

Sabour, Parviz M.

Griffiths, Mansel W.

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Biowissenschaften Bakteriologie
• Naturwissenschaften Biowissenschaften Virologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Table of Contents

1. Implications of Antimicrobial Agents as Therapeutics and Growth Promoters in Food Animal Production, Patrick Boerlin

2. Introduction to Bacteriophage Biology and Diversity, Pieter-Jan Ceyssens and Rob Lavigne

3. Phage-Based Methods for the Detection of Bacterial Pathogens, Mansel W. Griffiths

4. Application of Bacteriophages To Control Pathogens in Food Animal Production, Lawrence D. Goodridge

5. Bacteriophages for Control of Phytopathogens in Food Production Systems, Antonet M. Svircev, Alan J. Castle, and Susan M. Lehman

6. Potential Use of Bacteriophages as Indicators of Water Quality and Wastewater Treatment Processes, Francisco Lucena and Juan Jofre

7. Application of Bacteriophages To Control Pathogenic and Spoilage Bacteria in Food Processing and Distribution, J. Andrew Hudson, Lynn McIntyre, and Craig Billington

8. Bacteriophage Lytic Enzymes as Antimicrobials, Caren J. Stark, Richard P. Bonocora, James T. Hoopes, and Daniel C. Nelson

9. Lysogenic Conversion in Bacteria of Importance to the Food Industry, Marcin £oœ, John Kuzio, Michael R. McConnell, Andrew M. Kropinski, Grzegorz Wêgrzyn, and Gail E. Christie

10. Bacteriophages in Industrial Food Processing: Incidence and Control in Industrial Fermentation, Simon Labrie and Sylvain Moineau

11. Practical and Theoretical Considerations for the Use of Bacteriophages in Food Systems, Jason J. Gill

12. Encapsulation and Controlled Release of Bacteriophages for Food Animal Production, Qi Wang and Parviz M. Sabour

13. Application of Bacteriophages for Control of Infectious Diseases in Aquaculture, Toshihiro Nakai

14. Control of Bacterial Diarrhea with Phages: Coverage and Safety Issues in Bacteriophage Therapy, Harald Brüssow

15. Industrial and Regulatory Issues in Bacteriophage Applications in Food Production and Processing, Alexander Sulakvelidze and Gary R. Pasternack