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4 . 2014

Review of N.R. Efimochkinoy’s book «Microbiology of foodstuff and modern methods of detection of pathogens»

Abstract

In the present review of the book N.R. Efimochkina ≪Microbiology of food and modern methods of pathogen detection≫ attention is drawn on the key issues of food safety for consumers, monitoring research on microbiological indicators. Attention is paid to efficient control requirements of the legislation of food at all stages: from raw materials to the consumer’s table and the value of the observations on food contamination by microorganisms has been demonstrated. Considerable attention is paid to the mechanisms of genetic regulation of pathogenicity factors of bacteria, avoidance strategies from adverse environmental factors and the immune system to maintain the viability of the microorganism bacterial pathogens. Illustrative scheme of microbiological testing of food products deserves attention. The role of molecular biology to determine the etiological role of the pathogen has been emphasized. Data on new genera and species of pathogens listed by the author, are important for the practical activities of experts. Modern views on the ability of bacterial populations to the formation of biofilms, which can affect the effectiveness of sanitary regime of processing and eliminationof contaminants in terms of food manufacturing are detailed. When predicting the risk and safety of foods the role of anthropogenic and technogenic impacts to eliminate microbial or environmental effects of contaminants is shown. The section on microorganisms-indicators of pathogens is detailed and the stress responses of microorganisms to chemical, physical and biological influence as well as non-cultivated forms of bacteria, mathematical model of microbiological processes are shown. From the standpoint of modern judgments the position about emergent pathogens is described, with particular emphasis on Enterohaemorrhagic Escherichia coli. Modern research methods, including immunoassays, gel diffusion precipitation, unit and latex agglutination reactions, molecular detection of foodborne pathogens are presented.

The materials of this work can be used for the practical activity of the specialists of the laboratories equipped with modern facilities. We propose to expand the list of microorganisms of food product spoilage in the next edition. Materials of the fundamental work are of great importance for improving the knowledge of experts in the prevention of food poisonings and intestinal infections with alimentary factor of transmission and modern methods of research.

Keywords:food safety, emergent pathogens, detection, molecular biology, exposure to stress, ecological niches

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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