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

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

<p>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.</p> <p><i>Foodborne Pathogens and Antibiotic Resistance</i> 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</p> <p>This groundbreaking guide:</p> <ul> <li>Introduces the microbial presence on variety of food items for human and animal consumption.</li> <li>Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature.</li> <li>Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food.</li> <li>Discusses systems biology of food borne pathogens in terms of detection and food spoilage.</li> <li>Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety.</li> </ul> <p><i>Foodborne Pathogens and Antibiotic Resistance</i> is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.</p>

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