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
Table of Contents
Basics of Stress Adaptation and Implications in New-generation Foods. Adaptation of Food-borne Pathogens to Stress from Exposure to Physical Intervention Strategies. Adaptation to Stresses by Food Preservatives. Microbial Adaptation and Survival in Foods. Adaptation/Resistance Responses of Microorganisms to Stresses in the Food-Processing Environment. Stress Adaptations of Lactic Acid Bacteria. Relationship between Stress Adaptation and Virulence in Foodborne Pathogenic Bacteria. 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. Strategies to Control Stress-adapted Pathogens.