About the book
Foodborne pathogens are a major economic and public health problem in the food production chain. The presence of these pathogens in food products can cause from the discarding of contaminated food batches to illnesses with varying degrees of severity in the consumer. Food can be a source of pathogenic bacteria such as Salmonella or Listeria monocytogenes, viruses such as norovirus, or toxins such as those produced by Staphylococcus aureus. Although great advances have been made in the control and detection of these microorganisms, they are still a cause for concern in both developed and developing countries. One of the main concerns is the presence of multi-resistant strains that limit the efficacy of currently available treatments. On the other hand, bacterial pathogens can form biofilms, increasing their ability to persist in the food industry environment. The control of food pathogens in the food industry needs to be approached from different angles. First of all, it is important to understand how pathogens behave under different conditions in the food chain. The introduction of omics technologies in food microbiology will be a key step to achieve this goal. On the other hand, it is important to develop new detection methods that are sensitive, specific, and fast in order to reduce decision times in the food chain. Finally, it is necessary to develop new control methods that inhibit the presence of pathogens at every point in the food chain and protect the consumer. This book aims to give an overview of the latest trends in foodborne pathogen control.