Isolation, identification & characterization of Listeria monocytogenes

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The book delves into the nutritional benefits of fish and shellfish, emphasizing their high-quality protein and omega-3 fatty acids. It also highlights the risks posed by various aquatic pathogens, including Vibrio and Listeria species, which can lead to foodborne illnesses. Additionally, the text discusses the microbial growth responsible for fish spoilage, focusing on the production of off-flavors and the significance of trimethylamine (TMA) levels as indicators of deterioration. The role of hydrolytic enzymes in microbial penetration into host cells is also examined.