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 This groundbreaking guide: Introduces the microbial presence on variety of food items for human and animal consumption. Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. Discusses systems biology of food borne pathogens in terms of detection and food spoilage. Discusses FDA s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology. INDICE: List of Contributors .Preface .Introduction .Chapter 1: Diversity of foodborne bacterial pathogens and parasites in produce and animal products and limitations of current detection practices Debabrata Biswas and Shirley A. Micallef .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 .Chapter 2: Characterization of foodborne pathogens and spoilage bacteria in Mediterranean fish species and seafood products A. Bolivar, J. Correira, G. D. Posada–Izquierdo, F. Pérez–Rodríguez, I. Bascón and A. Valero .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 .Chapter 3: Food spoilage by Pseudomonas spp. An overview António Raposo, Esteban Pérez, Catarina Faria, María Antonia Ferrús and Conrado Carrascosa .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 .Chapter 4: Arcobacter spp. in food chain From culture to omics Susana Ferreira, Mónica Oleastro and Fernanda Domingues .4.1. Introduction .4.2. Isolation and detection of Arcobacter .References .Chapter 5: Microbial hazards and their implications in the production of table olives A. Valero–Díaz, E. Medina and F.N. Arroyo–López .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 .References .Chapter 6: The Problem of spore–forming bacteria in food preservation and tentative solutions Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, François–Xavier Etoa .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 .Chapter 7: Insights into Detection and Identification of Foodborne Pathogens Jodi Woan–Fei Law, Vengadesh Letchumanan, Kok–Gan Chan, Bey–Hing Goh, Learn–Han Lee .7.1. Introduction .7.2. Nucleic Acid–Based Methods .7.3. Conclusion .References .Chapter 8: Rapid, alternative methods for Salmonella detection in food Anna Zadernowska and Wioleta Chaj cka–Wierzchowska .8.1. Introduction .8.2. Conventional methods and their modifications .8.3. Alternative methods – definitions, requirements .8.4. Conclusions .References .Chapter 9: CRISPR–mediated Bacterial Genome Editing in Food Safety and Industry Michael Carroll and Xiaohui Zhou .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 .Chapter 10: Meatborne Pathogens and Use of Natural Antimicrobials for Food Safety Ashim Kumar Biswas and Prabhat Kumar Mandal .10.1. Introduction .10.2. Incidences of Some Important Food–Borne 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 .Chapter 11: Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance Mariah L. Cole and Om V. Singh .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 Food–Borne Pathogens and Antibiotic Resistance .11.7. Conclusion .References .Chapter 12: Antimicrobial food additives and disinfectants: mode of action and microbial resistance mechanisms Meera Surendran Nair, Indu Upadhyaya, Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan .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 .Chapter 13: Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens K C Ranjana, Ugina Shrestha, Sanath Kumar, Indrika Ranaweera, Prathusha Kakarla, Mun Mun Mukherjee, Sharla A. Barr, Alberto J. Hernandez, T. Mark Willmon, Bailey C. Benham, and Manuel F. Varela .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 .References .Chapter 14: Prevalence, evolution, and dissemination of antibiotic–resistance in Salmonella Brian W. Brunelle, Bradley L. Bearson, and Heather K. Allen .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 .References .Chapter 15: Antibiotic resistance of coagulase–positive and coagulase–negative staphylococci isolated from food Wioleta Chaj cka–Wierzchowska, Anna Zadernowska .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 .Chapter 16: Antibiotic resistance in Enterococcus spp. Friend or foe? Economou Vangelis, Sakkas Hercules, Delis Georgios and Gousia Panagiota .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 .Chapter 17: Antibiotic resistance in seafood–borne pathogens Sanath Kumar, Manjusha Lekshmi, Ammini Parvathi, Binaya Bhusan Nayak and Manuel F. Varela .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 .Chapter 18: Antimicrobial resistance of Campylobacter sp Tareq M. Osaili and Akram R. Alaboudi .18.1. Introduction .18.2. Antimicrobial resistance .18.3. Consequences of foodborne antimicrobial resistance on human .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 isolated form the Middle East region .18.8. Strategies to prevent future emergences of bacterial resistance .References .Chapter 19: Prevalence and Antibiogram of pathogenic foodborne Escherichia coli and Salmonella spp in developing African countries Adeyanju, Gladys Taiwo .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 .References .Chapter 20: Evolution and prevalence of multidrug resistance among food borne pathogens Sinosh Skariyachan, Anagha S Setlur and Sujay Y Naik .20.1. Introduction .20.2. Major Causes of the evolution of Bacterial drug resistances .20.3. Food Poisoning and Food borne illness–An overview .20.4. Factors that influence the growth of food borne pathogens in food products .20.5. Food poisoning and Food borne infections .20.6. An illustration of major food borne Gastroenteritis .20.7. Major types of antibiotics used to treat food borne 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 towards the development of MDR pathogens in foods .20.11. Possible solutions and Recommendations for prevention .20.12. Conclusion .References
- ISBN: 978-1-119-13915-7
- Editorial: Wiley–Blackwell
- Encuadernacion: Cartoné
- Páginas: 512
- Fecha Publicación: 06/12/2016
- Nº Volúmenes: 1
- Idioma: Inglés