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Comprehensive Foodomics
Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing ...
Listeria monocytogenes: Do We Know Enough About This Pathogen?
Food safety, a key public health concern, is more relevant than ever with increasing consumer awareness. Among the foodborne microorganisms is Listeria monocytogenes. L. monocytogenes are Gram-positive relatively anaerobic rods and this adaptable bacterium prospers across diverse conditions such as temperatures, pH levels, and salinity, often contaminating food and processing equipment. L. monocytogenes is the etiological agent of listeriosis, which is notorious for its high mortality rate and adaptability, including developing resistances to antibiotics. The ability to grow a biofilm, especially within the food industry, is one of the determinants of the presence of these rods on equipment....
High-level antimicrobial resistance or hypervirulence in emerging and re-emerging “super-bug” foodborne pathogens: Detection, mechanism, and dissemination from omics insights
With the expansion of the breeding production scale and the development of the food industry, the prevalence of foodborne pathogens and subsequent problems including food poisoning and antimicrobial resistance (AMR), contribute much to the global disease burden, leading to the serious health hazard and major economic losses around the world, and foodborne disease has become one of the most challenging issues to public health. The most common pathogens spreading foodborne diseases in humans include but are not limited to Salmonella, Campylobacter, Clostridium, Cronobacter, pathogenic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, Bacillus cereus, Yer...
