Om V Singh

Food Borne Pathogens and Antibiotic Resistance

• Gebundenes Buch

Produktbeschreibung

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.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley
• Seitenzahl: 512
• Erscheinungstermin: 30. Januar 2017
• Englisch
• Abmessung: 246mm x 188mm x 30mm
• Gewicht: 1293g
• ISBN-13: 9781119139157
• ISBN-10: 1119139155
• Artikelnr.: 44940958

Autorenporträt

Om V. Singh, PhD, is an Associate Professor of Microbiology at the University of Pittsburgh, Bradford in Bradford, PA, USA.

Inhaltsangabe

List of Contributors xiii Preface xix Introduction 1 1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices 5 Debabrata Biswas and Shirley A. Micallef 1.1 Introduction 5 1.2 Common Bacterial Pathogens and Parasites Found in Produce and Animal Products 6 1.3 Unusual Bacterial Pathogens and Parasites in Produce and Animal Products 7 1.4 Farming Systems and Mixed (Integrated) Crop
Livestock Farming 8 1.5 Major Sources of Unusual/Under
Researched Bacterial Pathogens and Parasites in Food 10 1.6 Diversity of Farming and Processing Practices and Possible Risks 11 1.7 Current Hygienic Practices and Their Effects on These Under
Researched Pathogens 12 1.8 Current Detection Methods and Their Limitations 13 1.9 Recommendation to Improve the Detection Level 14 1.10 Conclusion 14 References 14 2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products 21 A. Bolivar, J.C.C.P. Costa, G.D. PosadäIzquierdo, F. Pérez
Rodríguez, I. Bascón, G. Zurera, and A. Valero 2.1 Fish Quality Assurance 21 2.2 Microbiological Standards To Be Accomplished 21 2.3 Hazard Analysis and Critical Control Points (HACCP) Implemented in the Fishery Industry 22 2.4 Microbial Ecology of Mediterranean Fishery Products 24 2.5 Fish and Seafood Spoilage: Characterization of Spoilage Microorganisms During Capture, Manufacture, and Distribution of Fishery Products 28 2.6 Foodborne Pathogens in Mediterranean Fishery Products 30 2.7 Molecular Methods for Pathogen Detection in Fishery Products 33 References 34 3 Food Spoilage by Pseudomonas spp.-An Overview 41 António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús, and Conrado Carrascosa 3.1 Introduction 41 3.2 Pseudomonas spp. in Milk and Dairy Products 44 3.3 Meat Spoilage by Pseudomonas spp. 47 3.4 Fish Spoilage by Pseudomonas spp. 50 3.5 Water Contamination by Pseudomonas spp. 51 3.6 Pseudomonas spp. in Fruit and Vegetables 55 3.7 Biochemical and Molecular Techniques for Pseudomonas spp. Detection 56 3.8 Conclusions 58 References 58 4 Arcobacter spp. in Food Chain-From Culture to Omics 73 Susana Ferreira, Mónica Oleastro, and Fernanda Domingues 4.1 Introduction 73 4.2 Isolation and Detection of Arcobacter 86 References 102 5 Microbial Hazards and Their Implications in the Production of Table Olives 119 A. Valero, E. Medina, and F.N. Arroyo
López 5.1 Table Olives: Origin, Production, and Main Types of Elaborations 119 5.2 Importance of Microorganisms in Table Olives 121 5.3 Molecular Methods for the Study of Microbial Populations in Table Olives 122 5.4 Biological Hazards in Table Olives 124 5.5 Use of Starter Cultures to Reduce Biological Hazards in Table Olives 126 5.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives 127 5.7 Conclusions 132 References 133 6 The Problem of Spore
Forming Bacteria in Food Preservation and Tentative Solutions 139 Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, and François
Xavier Etoa 6.1 Introduction 139 6.2 Sporulation 139 6.3 Metabolic State of the Spore 140 6.4 Spore Structure and Associated Mechanisms of Resistance 140 6.5 Germination of Spore 142 6.6 Problems of Spore
Forming Bacteria in Food Preservation 143 6.7 Techniques of Spore Inactivation 146 References 148 7 Insights into Detection and Identification of Foodborne Pathogens 153 Jodi Woan
Fei Law, Vengadesh Letchumanan, Kok
Gan Chan, Bey
Hing Goh, and Learn
Han Lee 7.1 Introduction 153 7.2 Nucleic Acid
Based Methods 157 7.3 Conclusion 183 References 183 8 Rapid, Alternative Methods for Salmonella Detection in Food 203 Anna Zadernowska and Wioleta Chaj
ckäWierzchowska 8.1 Introduction 203 8.2 Conventional Methods and Their Modifications 203 8.3 Alternative Methods-Definitions, Requirements 205 8.4 Conclusions 208 References 208 9 CRISPR
Mediated Bacterial Genome Editing in Food Safety and Industry 211 Michael Carroll and Xiaohui Zhou 9.1 Introduction 211 9.2 Application of CRISPR for Bacterial Genome Editing 215 9.3 Vaccination of Industrial Microbes 217 9.4 Application of CRISPR in the Development of Antimicrobials 218 9.5 CRISPR Delivery Systems 220 9.6 Concluding Remarks 221 References 222 10 Meat
borne Pathogens and Use of Natural Antimicrobials for Food Safety 225 Ashim Kumar Biswas and Prabhat Kumar Mandal 10.1 Introduction 225 10.2 Incidences of Some Important Foodborne Pathogens 226 10.3 Application of Natural Antimicrobials 230 10.4 Regulatory Aspects of Natural Antimicrobials 238 10.5 Health Benefits of Natural Antimicrobials 239 10.6 Summary 239 References 239 11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance 247 Mariah L. Cole and Om V. Singh 11.1 Introduction 247 11.2 Food Spoilage 248 11.3 Food Processing and Microbial Contamination 254 11.4 Foodborne Pathogens and Antibiotic Resistance 255 11.5 Antibiotics and Alternatives 266 11.6 Genomics and Proteomics of Foodborne Pathogens and Antibiotic Resistance 268 11.7 Conclusion 270 References 270 12 Antimicrobial Food Additives and Disinfectants: Mode of Action and Microbial Resistance Mechanisms 275 Meera Surendran Nair, Indu Upadhyaya, Mary Anne Roshni Amalaradjou, and Kumar Venkitanarayanan 12.1 Introduction 275 12.2 Food Additives 275 12.3 Mode of Action and Resistance to Antimicrobial Food Preservatives 277 12.4 Disinfectants 284 12.5 Mode of Action and Resistance to Disinfectants 285 12.6 Plant
Derived Antimicrobials as Alternatives 289 12.7 Conclusion 291 References 291 13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens 303 Ranjana K.C., Ugina Shrestha, Sanath Kumar, Indrika Ranaweera, Prathusha Kakarla, Mun Mun Mukherjee, Sharla R. Barr, Alberto J. Hernandez, T. Mark Willmon, Bailey C. Benham, and Manuel F. Varela 13.1 Foodborne Bacterial Pathogens 303 13.2 Major Classes of Clinically Important Antibacterial Agents 307 13.3 Antimicrobial Agents Used in Food Animals for Treatment of Infections 307 13.4 Antimicrobial Agents Used in Food Animals for Prophylaxis 309 13.5 Antimicrobial Agents Used in Food Animals for Growth Enhancement 309 13.6 Mechanisms of Bacterial Resistance to Antimicrobial Agents 310 13.7 The Major Facilitator Superfamily of Solute Transporters 314 13.8 Key Bacterial Multidrug Efflux Pump Systems of the Major Facilitator Superfamily 314 13.9 Future Directions 318 References 319 14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella 331 Brian W. Brunelle, Bradley L. Bearson, and Heather K. Allen 14.1 Introduction 331 14.2 Antibiotic Resistance Prevalence Among Salmonella Serotypes 332 14.3 Antibiotic Treatment of Salmonella 335 14.4 Antibiotics and Resistance Mechanisms 336 14.5 Evolution and Transfer of Antibiotic Resistance 339 14.6 Co
Localization of Resistance Genes 342 14.7 Conclusions 343 References 343 15 Antibiotic Resistance of Coagulase
Positive and Coagulase
Negative Staphylococci Isolated From Food 349 Wioleta Chaj
ckäWierzchowska and Anna Zadernowska 15.1 Characteristics of the Genus Staphylococcus 349 15.2 Coagulase
Positive Staphylococci 349 15.3 Coagulase
Negative Staphylococci 350 15.4 Genetic Mechanisms Conditioning Antibiotic Resistance of Staphylococci 350 15.5 Food as a Source of Antibiotic
Resistant Staphylococci 355 15.6 Summary 359 References 359 16 Antibiotic Resistance in Enterococcus spp. Friend or Foe? 365 Vangelis Economou, Hercules Sakkas, Georgios Delis, and Panagiota Gousia 16.1 Introduction 365 16.2 Enterococcus Biology 365 16.3 Enterococcus as a Probiotic 366 16.4 Enterococcus in Food 367 16.5 Antibiotic Resistance 369 16.6 Enterococcus Infection 377 16.7 Enterococcus Epidemiology 380 References 382 17 Antibiotic Resistance in Seafood
Borne Pathogens 397 Sanath Kumar, Manjusha Lekshmi, Ammini Parvathi, Binaya Bhusan Nayak, and Manuel F. Varela 17.1 Human Pathogenic Bacteria in Seafood 397 17.2 An Overview of Bacterial Antimicrobial Resistance Mechanisms 401 17.3 Antibiotic
Resistant Bacteria in the Aquatic Environment 402 17.4 Antimicrobial Resistance in Seafood
Borne Pathogens 403 17.5 Antimicrobials in Aquaculture and their Human Health Consequences 407 17.6 Future Directions 410 References 410 18 Antimicrobial Resistance of Campylobacter sp. 417 Tareq M. Osaili and Akram R. Alaboudi 18.1 Introduction 417 18.2 Antimicrobial Resistance 418 18.3 Consequences of Foodborne Antimicrobial Resistance on Humans 419 18.4 Antimicrobial Resistance Mechanisms 419 18.5 Antimicrobial Susceptibility Testing of Campylobacter 420 18.6 Campylobacter Antimicrobials Resistance: Global Overview 421 18.7 Antimicrobial Resistance of Campylobacter Isolates From the Middle East Region 423 18.8 Strategies to Prevent Future Emergences of Bacterial Resistance 423 References 425 19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries 431 Adeyanju Gladys Taiwo (DVM, MVPH) 19.1 Introduction 431 19.2 Factors that Play a Role in the Epidemiology of Foodborne Diseases 432 19.3 Food Poisoning and Food Vending 433 19.4 Foodborne Colibacillosis and Salmonellosis 434 19.5 Antibiotic Resistance 435 19.6 Reasons for Resistance Against Specific Antibiotics 436 19.7 Antibiotic Resistance of Salmonella 436 19.8 Antibiotic Resistance of Escherichia coli 437 19.9 How to Combat Foodborne Diseases And Antibiotic Resistance 437 References 437 20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens 441 Sinosh Skariyachan, Anagha S. Setlur, and Sujay Y. Naik 20.1 Introduction 441 20.2 Major Causes of the Evolution of Bacterial Drug Resistances 441 20.3 Food Poisoning and Foodborne Illness-An Overview 443 20.4 Factors that Influence the Growth of Foodborne Pathogens in Food Products 444 20.5 Food Poisoning and Foodborne Infections 445 20.6 An Illustration of Major Foodborne Gastroenteritis 446 20.7 Major Types of Antibiotics Used to Treat Foodborne Infections 448 20.8 Mechanisms of Evolution of Antibiotic Resistance in Food Products 449 20.9 Evolution of XDR and PDR Bacteria 456 20.10 Need for Caution and WHO/FDA Stands Toward the Development of MDR Pathogens in Foods 457 20.11 Possible Solutions and Recommendations for Prevention 458 20.12 Conclusion 458 References 458 Index 465