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Genomics of Foodborne Bacterial Pathogens
Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, ecology, epidemiology, and pathogenesis of different foodborne pathogens. This book focuses on the genomics of foodborne bacterial pathogens. It begins with a brief overview of the recent advances in microbial genomics and the impact of genomics on food safety research. Then, eight chapters follow that elaborate some in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Ca...
About the Foodborne Pathogen Campylobacter
A significant increase in the prevalence of campylobacteriosis cases has been observed over the past years. Campylobacter has emerged as the leading cause of bacterial foodborne disease worldwide with a significant impact on human health and an associated economic burdens. Campylobacteriosis human cases have been generally correlated with the handling, preparation and consumption of poultry. In 2017, the European Commission regulation has amended Regulation (EC) No 2073/2005 on the hygiene of foodstuffs as regards Campylobacter on broiler carcasses stating a limit of 1000 cfu/g. Campylobacter is also present in other farm animals and is frequently found on a range of foodstuffs due to cross ...
Recent Advances and Perspectives on the Gastrointestinal Microbiota of Small Ruminants
Ruminants are hoofed mammals with a unique digestive system that allows them to better create energy from fibrous plant material than other herbivores. Small ruminants (such as sheep and goats) play an important role in global food security and nutrition, as well as in the livelihoods of farmers and others along the food chain. Due to the unique digestive systems of ruminants, many major studies have focused on the effects of high-concentrate diets on rumen fermentation, ruminal acidosis, and their microbial properties and functions. Therefore, paying attention to the intestinal health of small ruminants during the rapid fattening stage has important implications for their health and product...
Pre and Probiotics for Poultry Gut Health
Poultry are the most widely used animal protein source in the world: billions of meat birds are produced globally each year, using 360 million tonnes of feed. Within Europe, over 30,000 companies involved in the production of poultry create an annual turnover of €107 billion. However, maintaining the sustainability of the industry as it moves towards antibiotic-free production is one of the key challenges. Starting with an overview of antibiotics as growth promoters and the challenges faced as the industry moves away from their use, this book then thoroughly considers the potential of pre and probiotic additives in poultry gut health. Based on the renowned World Poultry Science Association UK Branch Poultry Science Symposium 2022, this book provides a thorough and valuable contribution to the field for all involved with the nutrition and production of poultry.
