Bacteria have evolved a number of mechanisms for coping with stress and adapting to
changing environmental conditions. Many bacteria produce small cold shock proteins (Csp) …

As meat consumption is increasing around the world, so do concerns and challenges to
meat hygiene and safety. These concerns are mostly of a biological nature and include …

Simple Summary Clostridium perfringens (Cp.) is an important microorganism from a
clinical, food and veterinary point of view. In humans, it is the causal agent of foodborne …

Ensuring food safety is nowadays a top priority of authorities and professional players in the
food supply chain. One of the key challenges to determine the safety of food and guarantee …

The prevalence of Yersinia enterocolitica in gastroenteritis is often underestimated. It relates
considerably to morbidity and medical expenses around the world. Understanding the cause …

Yersinia enterocolitica is the most common bacteriological cause of gastrointestinal disease
in many developed and developing countries. Although contaminated food is the main …

The present chapter presents information pertinent to foodborne pathogens (bacteria and
bacterial toxins, viruses, and parasites) and other biological issues (prions and biogenic …

The European wild boar populations are growing and spreading to new areas, which might
constitute a threat to public health, since wild boar can harbour pathogens with the potential …

Background Comparatively little information is available on members of the Myoviridae
infecting low G+ C content, Gram-positive host bacteria of the family Firmicutes. While …

Both the worldwide demand for fish and aquaculture production have increased.
Nevertheless, an extensive amount of fish production is destined for animal feed. Fish …