Salmonella: Prevalence, Risk Factors and Treatment Options


Christopher B. Hackett (Editor)

Series: Bacteriology Research Developments
BISAC: MED022000

The ability of various microorganisms to attach to surfaces and create biofilms on them is rather a cause of concern for many industries, including for those occupied with food production and processing. Thus, the attachment of bacterial pathogens to food processing equipment is considered as an essential contributing factor in foodborne disease outbreaks, since this may ultimately lead to the contamination of food products.

Improperly cleaned surfaces promote soil build-up, and, in the presence of water, contribute to the development of microbial biofilms which may contain pathogenic bacteria, such as Salmonella. Salmonella enterica is one of the most significant enteric foodborne bacterial pathogens, with host-adapted strains able to cause systemic human infections and persist for long periods of time, posing significant public health problems. This book discusses the prevalence, risk factors and treatment options of Salmonella. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Multidrug Resistance Efflux Pumps of Salmonella enterica (pp. 1-30)
Ugina Shrestha, Indrika Ranaweera, Sanath Kumar, Ranjana K. C., Prathusha Kakarla, Wazir Singh Lakra, Guixin He, Jody Andersen and Manuel F. Varela (Eastern New Mexico University, Department of Biology, Portales, New Mexico, USA, and others)

Chapter 2 – Salmonella Heidelberg: A Multi-Drug Resistant Food-Borne Pathogen (pp. 31-52)
Indu Upadhyaya, Samantha Fancher, Abhinav Upadhyay and Kumar Venkitanarayanan (Department of Animal Science, University of Connecticut, Storrs, CT, USA)

Chapter 3 – Use of Natural Antimicrobials As a Treatment Option to Control Salmonella Typhimurium (pp. 53-64)
Maria Sanz-Puig, M. C. Pina-Pérez, Antonio Martínez and Dolores Rodrigo (Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Avd. Agustín Escardino, Paterna, Valencia, Spain)

Chapter 4 – Involvement in Foodborne Outbreaks, Risk Factors and Options to Control Salmonella Enteritidis SE86: An Important Food Pathogen in Southern Brazil (pp. 65-78)
Eduardo Cesar Tondo, Ana Carolina Ritter and Letícia Sopeña Casarin (Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul – ICTA/UFRGS, Brazil)
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Chapter 5 – Prevalence of Salmonella spp. and Occurrence of Salmonellosis from Ready to Eat Fresh Fruits and Vegetables (pp. 79-110)
Agni Hadjilouka, Spiros Paramithiotis and Eleftherios H. Drosinos (Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece)

Chapter 6 – Attachment of Salmonella Spp. to Food Contact and Product Surfaces and Biofilm Formation on Them As Stress Adaptation and Survival Strategies (pp. 111-136)
Efstathios Giaouris and Live L. Nesse (Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Myrina, Lemnos Island, Greece, and others)

Chapter 7 – Role of Salmonella Metabolic Genes in the Colonization of Food Animals (pp. 137-158)
Katherine A. Miller and Timothy R. Hoover (Department of Microbiology, University of Georgia, Athens, Georgia, U.S.A.)

Chapter 8 – Molecular Typing Schemes of Food-Associated Salmonellae (pp. 159-178)
Spiros Paramithiotis, Agni Hadjilouka and Eleftherios H. Drosinos (Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos, Athens, Greece)

Chapter 9 – Salmonella: Resistance for Many Years Under Stressful Conditions and Possibility of Resuscitation (pp. 179-186)
Dhiaf Amel and Bakhrouf Amina (Laboratoire d’Analyse et de Contrôle des Polluants Chimiques et Microbiologiques de l’Environnement. Tunisia)


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