Probiotics in Food Safety and Human Health presents an in-depth characterization and diagnosis of probiotic strains and their mechanisms of action in humans.

Features:

• Synthesizes essential information on probiotics into a single comprehensive volume
• Facilitates the decision making process regarding the design and data analysis for probiotic experiments
• Provides scientific literature citations at the end of each chapter
• Includes chapters written by internationally renowned experts in their fields
• Employs an accessible format for quick reference and understanding

Contents

• Introduction to Prebiotics and Probiotics
• Development of Probiotic Food Ingredients
• Taxonomy and Biology of Probiotics
• Primary Sources of Probiotic Cultures
• Properties of Evidence-Based Probiotics for Human Health
• Genetic Engineering of Probiotic Bacteria
• Immunochemical Methods for Detection of Probiotics
• Molecular-Based Methods Directed Toward Probiotics
• Application of Repetitive Element Sequence-Based (rep-) PCR and Denaturing Gradient Gel Electrophoresis for the Identification of Lactic Acid Bacteria in Probiotic Products
• Genetically Modified Probiotics
• Use of Probiotics in Preharvest Food Safety Applications
• Preharvest Food Safety Applications of Competitive Exclusion Cultures and Probiotics
• Probiotics as Biopreservatives for Enhancing Food Safety
• EU Perspectives on Food, Gastrointestinal Tract Functionality, and Human Health
• Modulation of Epithelial Function and Local Immune System by Probiotics: Mechanisms Involved
• Probiotics in Cancer Prevention
• Statistical Considerations for Testing the Efficacy of Probiotics
• The Safety of Probiotics in Foods in Europe and Its Legislation
• Probiotics in Food Safety and Human Health: Current Status of Regulations on the Use of Probiotics in Foods in Japan

Index

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