Salmonella - A Dangerous Foodborne Pathogen

00 preface_Salmonella – A Dangerous Foodborne Pathogen......Page 1
01 The Burden of Salmonellosis\rin the United States......Page 13
02 The Role of Foods in Salmonella Infections......Page 33
03 Food as Cause of Human Salmonellosis......Page 59
04 The Occurrence of Salmonella in Various\rMarine Environments in Turkey......Page 85
05 Salmonella in Fish and Fishery Products......Page 103
06 Occurrence of Salmonella in\rMinimally Processed Vegetables......Page 121
07 Isolation and Identification of\rSalmonellas from Different Samples......Page 135
08 Attachment and Biofilm Formation by\rSalmonella in Food Processing Environments......Page 169
09 Important Aspects of Salmonella in the\rPoultry Industry and in Public Health......Page 193
10 Salmonella Saintpaul Outbreak:\rExport and Trade Economic Impact......Page 219
11 Antimicrobial Drug Resistance and Molecular\rCharacterization of Salmonella Isolated from\rDomestic Animals, Humans and Meat Products......Page 227
12 Alternative Strategies for\rSalmonella Control in Poultry......Page 271
13 Recent Advances in the Application\rof Non Thermal Methods for the\rPrevention of Salmonella in Foods......Page 299
14 Use Thyme Essential Oils for the\rPrevention of Salmonellosis......Page 317
15 Inhibitory Effect of Plant Extracts\ron Salmonella spp.......Page 345
16 Laboratory Typing Methods for Diagnostic of\rSalmonella Strains, the “Old” Organism\rThat Continued Challenges......Page 361
17 Salmonella Detection Methods\rfor Food and Food Ingredients......Page 385
18 Detection of Salmonella spp. Presence in Food......Page 405
19 Studies on PCR-Based Rapid Detection\rSystems for Salmonella spp.......Page 425