Food Borne Pathogens and Antibiotic Resistance

Editor/Author Singh, Om V.
Publication Year: 2017
Publisher: Wiley

Single-User Purchase Price: $200.00
Unlimited-User Purchase Price: $300.00
ISBN: 978-1-119-13915-7
Category: Health & Medicine - Medicine
Image Count: 45
Book Status: Available
Table of Contents

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses

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Table of Contents

  • List of Tables
  • List of Illustrations
  • List of Contributors
  • Preface
  • Introduction
  • 1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices
  • 1.1 Introduction
  • 1.2 Common Bacterial Pathogens and Parasites Found in Produce and Animal Products
  • 1.3 Unusual Bacterial Pathogens and Parasites in Produce and Animal Products
  • 1.4 Farming Systems and Mixed (Integrated) Crop-Livestock Farming
  • 1.5 Major Sources of Unusual/Under-Researched Bacterial Pathogens and Parasites in Food
  • 1.6 Diversity of Farming and Processing Practices and Possible Risks
  • 1.7 Current Hygienic Practices and Their Effects on These Under-Researched Pathogens
  • 1.8 Current Detection Methods and Their Limitations
  • 1.9 Recommendation to Improve the Detection Level
  • 1.10 Conclusion
  • References
  • 2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products
  • 2.1 Fish Quality Assurance
  • 2.2 Microbiological Standards To Be Accomplished
  • 2.3 Hazard Analysis and Critical Control Points (HACCP) Implemented in the Fishery Industry
  • 2.4 Microbial Ecology of Mediterranean Fishery Products
  • 2.5 Fish and Seafood Spoilage: Characterization of Spoilage Microorganisms During Capture, Manufacture, and Distribution of Fishery Products
  • 2.6 Foodborne Pathogens in Mediterranean Fishery Products
  • 2.7 Molecular Methods for Pathogen Detection in Fishery Products
  • References
  • 3 Food Spoilage by Pseudomonas spp.—An Overview
  • 3.1 Introduction
  • 3.2 Pseudomonas spp. in Milk and Dairy Products
  • 3.3 Meat Spoilage by Pseudomonas spp.
  • 3.4 Fish Spoilage by Pseudomonas spp.
  • 3.5 Water Contamination by Pseudomonas spp.
  • 3.6 Pseudomonas spp. in Fruit and Vegetables
  • 3.7 Biochemical and Molecular Techniques for Pseudomonas spp. Detection
  • 3.8 Conclusions
  • References
  • 4 Arcobacter spp. in Food Chain—From Culture to Omics
  • 4.1 Introduction
  • 4.2 Isolation and Detection of Arcobacter
  • References
  • 5 Microbial Hazards and Their Implications in the Production of Table Olives
  • 5.1 Table Olives: Origin, Production, and Main Types of Elaborations
  • 5.2 Importance of Microorganisms in Table Olives
  • 5.3 Molecular Methods for the Study of Microbial Populations in Table Olives
  • 5.4 Biological Hazards in Table Olives
  • 5.5 Use of Starter Cultures to Reduce Biological Hazards in Table Olives
  • 5.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives
  • 5.7 Conclusions
  • Acknowledgments
  • References
  • 6 The Problem of Spore-Forming Bacteria in Food Preservation and Tentative Solutions
  • 6.1 Introduction
  • 6.2 Sporulation
  • 6.3 Metabolic State of the Spore
  • 6.4 Spore Structure and Associated Mechanisms of Resistance
  • 6.5 Germination of Spore
  • 6.6 Problems of Spore-Forming Bacteria in Food Preservation
  • 6.7 Techniques of Spore Inactivation
  • References
  • 7 Insights into Detection and Identification of Foodborne Pathogens
  • 7.1 Introduction
  • 7.2 Nucleic Acid-Based Methods
  • 7.3 Conclusion
  • Acknowledgment
  • References
  • 8 Rapid, Alternative Methods for Salmonella Detection in Food
  • 8.1 Introduction
  • 8.2 Conventional Methods and Their Modifications
  • 8.3 Alternative Methods—Definitions, Requirements
  • 8.4 Conclusions
  • References
  • 9 CRISPR-Mediated Bacterial Genome Editing in Food Safety and Industry
  • 9.1 Introduction
  • 9.2 Application of CRISPR for Bacterial Genome Editing
  • 9.3 Vaccination of Industrial Microbes
  • 9.4 Application of CRISPR in the Development of Antimicrobials
  • 9.5 CRISPR Delivery Systems
  • 9.6 Concluding Remarks
  • References
  • 10 Meat-borne Pathogens and Use of Natural Antimicrobials for Food Safety
  • 10.1 Introduction
  • 10.2 Incidences of Some Important Foodborne Pathogens
  • 10.3 Application of Natural Antimicrobials
  • 10.4 Regulatory Aspects of Natural Antimicrobials
  • 10.5 Health Benefits of Natural Antimicrobials
  • 10.6 Summary
  • References
  • 11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance
  • 11.1 Introduction
  • 11.2 Food Spoilage
  • 11.3 Food Processing and Microbial Contamination
  • 11.4 Foodborne Pathogens and Antibiotic Resistance
  • 11.5 Antibiotics and Alternatives
  • 11.6 Genomics and Proteomics of Foodborne Pathogens and Antibiotic Resistance
  • 11.7 Conclusion
  • Acknowledgments
  • References
  • 12 Antimicrobial Food Additives and Disinfectants
  • 12.1 Introduction
  • 12.2 Food Additives
  • 12.3 Mode of Action and Resistance to Antimicrobial Food Preservatives
  • 12.4 Disinfectants
  • 12.5 Mode of Action and Resistance to Disinfectants
  • 12.6 Plant-Derived Antimicrobials as Alternatives
  • 12.7 Conclusion
  • References
  • 13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens
  • 13.1 Foodborne Bacterial Pathogens
  • 13.2 Major Classes of Clinically Important Antibacterial Agents
  • 13.3 Antimicrobial Agents Used in Food Animals for Treatment of Infections
  • 13.4 Antimicrobial Agents Used in Food Animals for Prophylaxis
  • 13.5 Antimicrobial Agents Used in Food Animals for Growth Enhancement
  • 13.6 Mechanisms of Bacterial Resistance to Antimicrobial Agents
  • 13.7 The Major Facilitator Superfamily of Solute Transporters
  • 13.8 Key Bacterial Multidrug Efflux Pump Systems of the Major Facilitator Superfamily
  • 13.9 Future Directions
  • Acknowledgments
  • References
  • 14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella
  • 14.1 Introduction
  • 14.2 Antibiotic Resistance Prevalence Among Salmonella Serotypes
  • 14.3 Antibiotic Treatment of Salmonella
  • 14.4 Antibiotics and Resistance Mechanisms
  • 14.5 Evolution and Transfer of Antibiotic Resistance
  • 14.6 Co-localization of Resistance Genes
  • 14.7 Conclusions
  • Acknowledgments
  • References
  • 15 Antibiotic Resistance of Coagulase-Positive and Coagulase-Negative Staphylococci Isolated From Food
  • 15.1 Characteristics of the Genus Staphylococcus
  • 15.2 Coagulase-Positive Staphylococci
  • 15.3 Coagulase-Negative Staphylococci
  • 15.4 Genetic Mechanisms Conditioning Antibiotic Resistance of Staphylococci
  • 15.5 Food as a Source of Antibiotic-Resistant Staphylococci
  • 15.6 Summary
  • References
  • 16 Antibiotic Resistance in Enterococcus spp. Friend or Foe?
  • 16.1 Introduction
  • 16.2 Enterococcus Biology
  • 16.3 Enterococcus as a Probiotic
  • 16.4 Enterococcus in Food
  • 16.5 Antibiotic Resistance
  • 16.6 Enterococcus Infection
  • 16.7 Enterococcus Epidemiology
  • References
  • 17 Antibiotic Resistance in Seafood-Borne Pathogens
  • 17.1 Human Pathogenic Bacteria in Seafood
  • 17.2 An Overview of Bacterial Antimicrobial Resistance Mechanisms
  • 17.3 Antibiotic Resistant Bacteria in the Aquatic Environment
  • 17.4 Antimicrobial Resistance in Seafood-Borne Pathogens
  • 17.5 Antimicrobials in Aquaculture and their Human Health Consequences
  • 17.6 Future Directions
  • References
  • 18 Antimicrobial Resistance of Campylobacter sp.
  • 18.1 Introduction
  • 18.2 Antimicrobial Resistance
  • 18.3 Consequences of Foodborne Antimicrobial Resistance on Humans
  • 18.4 Antimicrobial Resistance Mechanisms
  • 18.5 Antimicrobial Susceptibility Testing of Campylobacter
  • 18.6 Campylobacter Antimicrobials Resistance: Global Overview
  • 18.7 Antimicrobial Resistance of Campylobacter Isolates From the Middle East Region
  • 18.8 Strategies to Prevent Future Emergences of Bacterial Resistance
  • References
  • 19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries
  • 19.1 Introduction
  • 19.2 Factors that Play a Role in the Epidemiology of Foodborne Diseases
  • 19.3 Food Poisoning and Food Vending
  • 19.4 Foodborne Colibacillosis and Salmonellosis
  • 19.5 Antibiotic Resistance
  • 19.6 Reasons for Resistance Against Specific Antibiotics
  • 19.7 Antibiotic Resistance of Salmonella
  • 19.8 Antibiotic Resistance of Escherichia coli
  • 19.9 How to Combat Foodborne Diseases and Antibiotic Resistance
  • Acknowledgments
  • References
  • 20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens
  • 20.1 Introduction
  • 20.2 Major Causes of the Evolution of Bacterial Drug Resistances
  • 20.3 Food Poisoning and Foodborne Illness—An Overview
  • 20.4 Factors that Influence the Growth of Foodborne Pathogens in Food Products
  • 20.5 Food Poisoning and Foodborne Infections
  • 20.6 An Illustration of Major Foodborne Gastroenteritis
  • 20.7 Major Types of Antibiotics Used to Treat Foodborne Infections
  • 20.8 Mechanisms of Evolution of Antibiotic Resistance in Food Products
  • 20.9 Evolution of XDR and PDR Bacteria
  • 20.10 Need for Caution and WHO/FDA Stands Toward the Development of MDR Pathogens in Foods
  • 20.11 Possible Solutions and Recommendations for Prevention
  • 20.12 Conclusion
  • References