كتاب
Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy [Chapt. 4]
| العنوان: | Microbial Toxins in Foods: The Importance of Escherichia coli, a Versatile Enemy [Chapt. 4] |
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| المؤلفون: | Giorgia, Caruso, DELIA, Santi Antonino, Gabriella, Caruso, Salvatore, Parisi, LAGANA', Pasqualina |
| المساهمون: | Pasqualina Laganà, Gabriella Caruso, Caterina Barone, Giorgia Caruso, Salvatore Parisi, Lucia Melcarne, Francesco Mazzù, Antonino Santi Delia, Giorgia, Caruso, Delia, Santi Antonino, Gabriella, Caruso, Salvatore, Parisi, Lagana', Pasqualina |
| بيانات النشر: | Springer CHE Cham |
| سنة النشر: | 2015 |
| المجموعة: | Università degli Studi di Messina: IRIS |
| مصطلحات موضوعية: | Escherichia coli, Faecal contamination, Food-borne outbreak, Heat-labile toxin, Heat-stable toxin, Shiga toxin |
| الوصف: | When speaking of food microbiology, analysts and hygiene professionals are accustomed to starting their discussions with a relatively less number of food pathogen bacteria, in spite of the great variety of microbiological risks in the food and beverage sector. A few micro-organisms are well known with reference to the possibility of showing diversified strains. In other words, one specific micro-organism can spread into the environment and in selected ‘culture media’ like foods with the possible ‘permutation’ of the original strain in several sub-strains with different properties and features. This is the situation of Escherichia coli, the most important micro-organism in the group of so-called ‘Coliform’ bacteria. E. coli is a typical commensal of the intestinal tract of animals and humans. For its abundant presence in the colonic microflora, it is used as one of the most important indicators of faecal contamination in food and water. However, some subsets within this species have acquired specific virulence genes. Enteric strains have been divided into different pathotypes, depending on virulence factors and pathogenic features. In the present chapter, various E. coli pathotypes are described; particular relevance is given to toxin-producing strains. Additionally, this work intends to provide useful information about related toxins, their known chemical properties and the most used analytical methods in the food sector. |
| نوع الوثيقة: | book part |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| العلاقة: | info:eu-repo/semantics/altIdentifier/isbn/978-3-319-20559-5; ispartofbook:Microbial Toxins and related contamination in the Food Industry; firstpage:79; lastpage:101; numberofpages:23; serie:SPRINGER BRIEFS IN MOLECULAR SCIENCE; http://hdl.handle.net/11570/3061924Test |
| DOI: | 10.1007/978-3-319-20559-5_4 |
| الإتاحة: | https://doi.org/10.1007/978-3-319-20559-5_4Test http://hdl.handle.net/11570/3061924Test |
| حقوق: | info:eu-repo/semantics/restrictedAccess |
| رقم الانضمام: | edsbas.90EE3B4A |
| قاعدة البيانات: | BASE |
| DOI: | 10.1007/978-3-319-20559-5_4 |
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