Dr. Barakat S M Mahmoud

Dr Mahmoud is an Assistant Professor of Food Safety/Microbiology and Extension Specialist at Mississippi State University. His research addresses a broad spectrum of problematic issues in food safety, microbiology, quality, and shelf life. His work focuses on using novel non-thermal technologies to reduce the risk of food-borne illnesses, with an interest in both modern molecular (RT–PCR) and traditional methods for the detection of pathogens in food. Dr. Mahmoud is well recognized as an International Scientist, and has received many awards. He has worked in many countries, including USA, UAE, Canada, Japan, Oman, Portugal, Thailand, Korea, and Egypt. He published more than 50 publications, and two book chapters. He is serving as an editor-in-chief for three international journals, a professional member and spokesman for the Institute of Food Technologists, and has conducted a number of interviews with popular domestic and international newspaper and magazines.

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Latest work with IntechOpen by Dr. Barakat S M Mahmoud

More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.

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