Bacteriophages in the control of food- and waterborne pathogens

Bacteriophages in the Control of Food- and Waterborne Pathogens
Bacteriophages in the Control of Food- and Waterborne Pathogens begins with chapters that describe how bacteriophages function, explaining why they have the potential to be highly effective antimicrobials. Next, the book explores opportunities to use bacteriophages to detect bacterial contamination of foods and water as well as to control pathogens during both food production and processing. In addition, the book examines bacteriophages that can have a negative effect on industrial food processes and bacteriophages that potentially can lead to the evolution of foodborne pathogens. Finally, safety and regulatory issues, which are crucial to the success of bacteriophage use, are covered. This book, the first to comprehensively address all aspects of the application of bacteriophages for food industry use, provides several tested and proven approaches to solving a very serious food safety issue. It is highly recommended reading for food microbiologists, food industry professionals, government regulators, and anyone interested in gaining a better understanding of how these fascinating microorganisms can help ensure a safe food supply. from Amer Society for Microbiology (ASM) Press
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