The use of bacteriocins against meat-borne pathogens

Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilage and foodborne pathogens can occur at all stages of the production chain including slaughter, preparation, storage, and distribution. Moreover, lipi...

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Detalles Bibliográficos
Publicado:	2017
Materias:	Clostridium Diseases Escherichia coli Losses Meats Spoilage Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Food-borne pathogens Listeria monocytogenes Pathogenic microorganisms Staphylococcus aureus Food microbiology
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814987_v_n_p559_Campos http://hdl.handle.net/20.500.12110/paper_97814987_v_n_p559_Campos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_97814987_v_n_p559_Campos
record_format	dspace
spelling	paper:paper_97814987_v_n_p559_Campos2023-06-08T16:37:53Z The use of bacteriocins against meat-borne pathogens Clostridium Diseases Escherichia coli Losses Meats Spoilage Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Food-borne pathogens Listeria monocytogenes Pathogenic microorganisms Staphylococcus aureus Food microbiology Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilage and foodborne pathogens can occur at all stages of the production chain including slaughter, preparation, storage, and distribution. Moreover, lipid oxidation and autolytic enzymatic reactions also contribute to the spoilage process leading to economic losses (Dave and Ghaly, 2011). The main pathogenic microorganisms that represent major hazards in meat and meat 560products are Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Clostridium botulinum, Clostridium perfringens, Campylobacter jejuni, Yersinia enterocolítica, and Staphylococcus aureus. Unless products are preserved and handled properly, these microorganisms could grow in the food and/or produce toxins provoking illnesses in consumers. © 2018 by Taylor & Francis Group, LLC. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814987_v_n_p559_Campos http://hdl.handle.net/20.500.12110/paper_97814987_v_n_p559_Campos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Clostridium Diseases Escherichia coli Losses Meats Spoilage Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Food-borne pathogens Listeria monocytogenes Pathogenic microorganisms Staphylococcus aureus Food microbiology
spellingShingle	Clostridium Diseases Escherichia coli Losses Meats Spoilage Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Food-borne pathogens Listeria monocytogenes Pathogenic microorganisms Staphylococcus aureus Food microbiology The use of bacteriocins against meat-borne pathogens
topic_facet	Clostridium Diseases Escherichia coli Losses Meats Spoilage Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli O157:H7 Food-borne pathogens Listeria monocytogenes Pathogenic microorganisms Staphylococcus aureus Food microbiology
description	Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilage and foodborne pathogens can occur at all stages of the production chain including slaughter, preparation, storage, and distribution. Moreover, lipid oxidation and autolytic enzymatic reactions also contribute to the spoilage process leading to economic losses (Dave and Ghaly, 2011). The main pathogenic microorganisms that represent major hazards in meat and meat 560products are Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Clostridium botulinum, Clostridium perfringens, Campylobacter jejuni, Yersinia enterocolítica, and Staphylococcus aureus. Unless products are preserved and handled properly, these microorganisms could grow in the food and/or produce toxins provoking illnesses in consumers. © 2018 by Taylor & Francis Group, LLC.
title	The use of bacteriocins against meat-borne pathogens
title_short	The use of bacteriocins against meat-borne pathogens
title_full	The use of bacteriocins against meat-borne pathogens
title_fullStr	The use of bacteriocins against meat-borne pathogens
title_full_unstemmed	The use of bacteriocins against meat-borne pathogens
title_sort	use of bacteriocins against meat-borne pathogens
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814987_v_n_p559_Campos http://hdl.handle.net/20.500.12110/paper_97814987_v_n_p559_Campos
_version_	1768543537334321152

The use of bacteriocins against meat-borne pathogens

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