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

List of Tables

Chapter 01
1. Table 1.1 List of Unusual/Underresearched Bacterial Pathogens and Parasites, and Their Sources Associated With Outbreak or Sporadic Cases.
Chapter 02
1. Table 2.1 Representative Microbial Species of Spoilage Bacteria in Fishery Products.
Chapter 03
1. Table 3.1 Common Defects in Meat Products and Causal Bacteria.
2. Table 3.2 Order (1 = first) of Substrate Utilization During Growth of Major Muscle Spoilage Bacteria. (A: Pseudomonas spp; B: Shewanella putrefaciens; C: Brochothrix thermosphacta; D: Enterobacter spp.; E: Lactic acid bacteria.)
3. Table 3.3 Occurrence of P. aeruginosa in Drinking Water.
4. Table 3.4 Approximate Doses of UV Light Needed to Inactivate 90% of Selected Bacteria.
Chapter 04
1. Table 4.1 Recognized Arcobacter Species.
2. Table 4.2 Differential Phenotypic Characteristics Among the 23 Arcobacter Species.
3. Table 4.3 Arcobacter spp. Distribution on Food Samples at Retail or Local Markets.
4. Table 4.4 Molecular Methods Used for Arcobacter spp. Identification and Their Application in Food Chain.
Chapter 05
1. Table 5.1 The Principles of HACCP, According to Codex Alimentarius.
2. Table 5.2 Example of Important Information to be Included About Packaging After Elaboration of Natural Table Olives Production When Performing an HACCP System.
3. Table 5.3 Microbiological Limits Applied to Green, Fermented, Stuffed Olives and Black Olives in Brine According to the French Code (2000) for the Elaboration of Table Olives.
4. Table 5.4 Potential Problems Associated to Production of Table Olives and Putative Corrective Measures Associated.
Chapter 07
1. Table 7.1 Examples of the Application of Nucleic Acid-Based Methods for the Detection of Various Foodborne Pathogens Present in Food Samples.
2. Table 7.2 The summary of advantages and limitations of each rapid detection methods.
Chapter 10
1. Table 10.1 Antimicrobial Activity of Different Essential Oils of Various Plant Species.
2. Table 10.2 Antimicrobials of Microbial Origin Use in Poultry Meat.
Chapter 11
1. Table 11.1 Foodborne Pathogens Affecting Essential and Non-Essential Amino Acids in Food Spoilage.
2. Table 11.2 Major Outbreaks of Microbes in the U.S. Food Chain (Meat and Fish Products) in the Last Decade.
3. Table 11.3 Major Outbreaks of Microbes in the U.S. Food Chain (Fruit, Vegetables, Dairy, and Nut Products) in the Last Decade.
4. Table 11.4 Popular Antibiotics, Their Mechanism of Attack, and Common Resistant Pathogens.
5. Table 11.5 Layout of the Disadvantages of a Few Alternatives to Antibiotics.
Chapter 12
1. Table 12.1 Indirect Antimicrobial Preservatives.
2. Table 12.2 Direct Antimicrobial Preservatives.
3. Table 12.3 Commonly Used Disinfectants in Food Industry.
Chapter 13
1. Table 13.1 Antimicrobial Agents Approved for Therapeutic Use in the United States (Rogers and Haines, 2005).
2. Table 13.2 MFS Multidrug Efflux Pumps of Escherichia coli.
3. Table 13.3 MFS Multidrug Efflux Pump of Staphylococcus aureus.
4. Table 13.4 MFS Multidrug Efflux Pump of Vibrio cholerae.
5. Table 13.5 MFS Multidrug Efflux Pump of Salmonella enterica.
Chapter 14
1. Table 14.1 CDC List of Recent MDR Salmonella Outbreaks in the United States.
2. Table 14.2 Salmonella Serotypes with Frequent Resistance to Multiple Antibiotic Classes from NARMS 2013 (CDC, 2015).
3. Table 14.3 Percent of Total Nontyphoidal Salmonella, S. Typhimurium, S. I 4,[5],12:i:-, and S. Heidelberg Isolates from Humans that were Identified as Antibiotic Resistant over a 10-year Period Calculated from the NARMS Human Isolate Report (CDC, 2015).
4. Table 14.4 Percent of Total Nontyphoidal Salmonella Isolates Identified as Antibiotic Resistant to the Following Antibiotics Over a 12-year Period Calculated from the Most Recent National Antimicrobial Resistance Monitoring System Executive Report (FDA, 2013a).
5. Table 14.5 Percent of Total Salmonella Typhimurium Isolates Identified as Antibiotic Resistant to the Following Antibiotics Over a 12-Year Period Calculated from the Most Recent National Antimicrobial Resistance Monitoring System Executive Report (FDA, 2013a).
6. Table 14.6 General Mechanisms of Antibiotic Resistance Utilized by Salmonella.
Chapter 16
1. Table 16.1 Members Species of the Enterococcus Groups (Klein, 2003; Franz et al., 2011).
2. Table 16.2 Distribution of General Mechanisms of Resistance Exhibited by Enerococcus spp. to Selected Classes of Antibiotics.
Chapter 17
1. Table 17.1 Incidences of Antibiotic Resistant Human Pathogenic Bacteria in Seafood and Seafood Products.
2. Table 17.2 Antibiotic resistant Bacteria in Aquaculture Farms and Farm-Raised Aquatic Animals.
Chapter 18
1. Table 18.1 Antimicrobial Susceptibility of 50 Diarrheic and Non-Diarrheic Local Human C. jejuni Isolates.
2. Table 18.2 Antimicrobial Susceptibility of 96 Local Layer Chicken C. jejuni Isolates.
Chapter 19
1. Table 19.1 Foodborne Hazards in WHO Global Estimates.

List of Illustrations

Chapter 05
1. Figure 5.1 Flow-Diagram Process for Hazard Identification During Production of Table Olives.
2. Figure 5.2 Decision Tree for Application of an HACCP System and Identify Critical Control Points.
Chapter 06
1. Figure 6.1 Ultrastructure of section of spore of B. cereus F3748 revealed at electron microscopy, magnification X 3500; EX, exosporium; T, tunic; R, ribosome; CX, cortex; C, core; CM, core membrane (Etoa, 2011).
2. Figure 6.2 Structure of dipicolinic acid or 2,6-dicarboxylic acid pyridine. Dipicolinic acid is spore-specific component.
3. Figure 6.3 Different forms of B. cereus F3748 spores during germination as revealed by contrast microscopy, Magnification x 1200 (Etoa, 2011).
Chapter 07
1. Figure 7.1 Polymerase Chain Reaction.The cyclic three steps process involves denaturation of DNA, primer annealing, and primer extension. The target double-stranded DNA is denatured under high temperature, producing two single-stranded DNA. For each single-stranded DNA, a specific primer will anneal with the target sequence in the DNA. Primer complementary to the single-stranded DNA is extended and a new strand of DNA is synthesized. These steps will be repeated in many cycles and thus producing many copies of a target DNA sequence.
2. Figure 7.2 SYBR Green Fluorescent Dye Employed in qPCR.During amplification, the unbound SYBR green dye molecules emit little fluorescence. After the annealing of primers, the SYBR green dye molecules are able to bind to the double-stranded DNA and this will result in the increase of fluorescence signal.
3. Figure 7.3 Overview of the Process Occurs to a TaqMan Probe During Extension Phase of qPCR.The TaqMan probe contains a reporter dye on the 5’end and a quencher dye on the 3’end. In this state, the fluorescence emitted by the reporter dye is prevented due to the close proximity of the quencher dye. During polymerization, the TaqMan probe binds to one of the strands of DNA between the two PCR primers. As the primer extended, the Taq DNA polymerase encounters the probe and cleaves the probe. The cleavage of probe separates both reporter dye and quencher dye. The separation of reporter dye from quencher dye has resulted in an increase in reporter fluorescence. The cleavage of probe also removes the probe from the target strand and this allows primer extension to continue until polymerization is completed.
4. Figure 7.4 Molecular Beacon Probe with Hairpin/Stem-and-Loop Configuration.Fluorescence is not produced due to the close proximity of both reporter dye and quencher dye in the hairpin/stem-and-loop structure of molecular beacon. The loop portion of the molecular beacon will hybridize to the target sequence of DNA during the annealing step of PCR. This causes the molecular beacon to undergo a spontaneous confirmation change that separates reporter dye from the quencher dye. Hence, reporter fluorescence can be detected.
5. Figure 7.5 Representative Image of an Oligonucleotide DNA Microarray.The sample nucleic acid fragments (DNA, mRNA, or cDNA) that are labeled with fluorescent dye will hybridize with their corresponding oligonucleotide probes on the microarray. This generates a probe-sample complex that produces fluorescence signal.
Chapter 09
1. Figure 9.1 In the acquisition phase of immunity in CRISPR Types I-III, invading foreign DNA is read by a Cas1:Cas2 complex:target complex. This complex extricates an amenable sequence and incorporates it into the CRISPR locus as a new spacer, immunizing the cell from the invader. A spacer is adequate to immunize the cell if it meets the targeting requirements of the CRISPR system, particularly whether the protospacer is flanked by a PAM.
2. Figure 9.2 In crRNA biogenesis, the spacer is transcribed. This crRNA combines with tracrRNA, resulting in a mature guide RNA (gRNA), a process facilitated by host factor ribonuclease III.
3. Figure 9.3 In the DNA interference phase, the gRNA anneals to Cas9, forming the functional RGE (RNA-guided endonuclease). If the target sequence is flanked by a PAM and complementary to the gRNA, they anneal, signaling a DSB by Cas9. The RuvC nuclease domain of Cas9 severs the non-target strand, and the HNH domain severs the target strand.
Chapter 11
1. Figure 11.1 Oxidation of fats: rancidity. A saturated fat reacts with an oxygen molecule, which decomposes the fat and produces peroxidase, which causes the rancidity of spoiled food items.
2. Figure 11.2 Venn diagram of the most common foodborne pathogens associated with meat, seafood, fruits, vegetables, and dairy products.
3. Figure 11.3A–S 16S rRNA gene sequence based neighbor-joining phylogenetic tree showing relationship between food-borne pathogen isolates (A–S) showing close proximity with respective homologues. Different outgroups were used for each isolates. Numbers at the nodes indicate levels of bootstrap support based on neighbor-joining analysis of 1000 resampled datasets. GenBank accession numbers are given in parenthesis.
4. Figure 11.4 Routes of antibiotic resistant bacteria toward human consumption from varying conditions including food.
Chapter 14
1. Figure 14.1 Dot Plot of Percent Resistant Salmonella Typhimurium in Each of 12 Years of NARMS Data in Humans, Livestock, and Poultry. Vertical lines within each plot show the standard deviation around the mean for each set of dots. Statistically significant differences (P < 0.05) between humans and agricultural animals were determined by the Kruskal-Wallis test with Dunn’s multiple comparison correction and are shown with an asterisk.
2. Figure 14.2 Open Reading Frame Maps of Potential Generalized Transducing Prophage Compared to Prophage 1 of Salmonella Typhimurium DT104. Alignments were made to the gene encoding the prophage 1 integrase (int, DT104_03231), highlighted with a blue box across all alignments. Prophage 1 (P22-like), a generalized transducing prophage in DT104 (NC_022569), is integrated into thrW (DT104_t00005) at genome coordinates 365, 588–406, 646 (Cooke et al., 2008). Gene color indicates orthologous groups. The alignment was generated using Pathway Tools version 19.5 by SRI International (Menlo Park, CA) (Karp et al., 2002).
Chapter 17
1. Figure 17.1 Schematic representation of different sources of contamination of fish and shellfish with pathogenic and antibiotic resistant bacteria.
Chapter 19
1. Figure 19.1 Multiple sources of food contamination.
Chapter 20
1. Figure 20.1 Generalized mechanism of multi-drug resistance representing the intrinsic mechanisms of resistance: Chromosomal mutations, inactivation of drug by enzymes, and action of efflux pumps.
2. Figure 20.2 Chromosomal mutations indicating inversion, duplication, deletion, insertion, and translocation responsible for causing antibiotic resistance in host bacterial cells.
3. Figure 20.3 Action of Efflux pumps in antibiotic resistance. The substrates of AcrAB (e.g., aminoglycosides) are recognized by a portion of AcrB, which faces the cytoplasm while others like tetracycline migrate through the inner membranes to AcrB binding pockets. The E. coli Tet flux is the secondary transporters that use a proton motive force to transport the genes. NorM is a transporter that exploits the gradient of sodium ions. MacAB is a primary transporter that uses the energy from ATP hydrolysis to drive the efflux pumps. Single transport systems such as Tet and NorM and transport porins such as OmpF across the membranes.
4. Figure 20.4 Mechanism of bacterial conjugation that leads to antibiotic resistance. A conjugation pilus is formed in the donor bacterium, which attaches to the recipient bacterium. The antibiotic gene present on the plasmid is transferred via the conjugation bridge, making the recipient, same as the original donor after replication of the plasmid.
5. Figure 20.5 Mechanism of bacterial transformation. (A) Transformation with DNA fragments, indicating the DNA uptake (antibiotic resistant gene) from the environment followed by integration (stable transformation) or degradation (unstable transformation). (B) Transformation with a plasmid, leading to stable transformation.
6. Figure 20.6 Mechanism of bacterial transduction for the transfer of antibiotic resistant genes from one bacterium to another (1) The bacteriophage attaches to the surface of the host bacterial cell. (2) Viral genome is introduced into the host cell. (3) Integration of the viral gene with the bacterial genome. (4) Formation of new viral particles and its entry into the environment after destroying the host cell. (5) New phages infect another host bacterium. (6) The viral genome containing the resistant genes from the previous bacterium is incorporated into the new host. (7) Integration of the resistant genes from the previous to the new host.

List of Contributors

Akram R. Alaboudi
Department of Veterinary Pathology and Public Health
Jordan University of Science and Technology
Irbid
Jordan

Heather K. Allen
Food Safety and Enteric Pathogens Research Unit
National Animal Disease Center
ARS, USDA
Ames, Iowa
USA

F.N. Arroyo-López
Food Biotechnology Department
Instituto de la Grasa (CSIC)
Campus Universitario Pablo de Olavide
Seville, Spain

Sharla R. Barr
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

I. Bascón
Department of Food Science and Technology
University of Cordoba. Campus de Rabanales
Córdoba
Spain

Bradley L. Bearson
Agroecosystems Management Research Unit
National Laboratory for Agriculture and the Environment
ARS, USDA
Ames, Iowa, USA

Bailey C. Benham
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Ashim Kumar Biswas
Division of Post-Harvest Technology
ICAR-Central Avian Research Institute
Uttar Pradesh
India

Debabrata Biswas
Department of Animal and Avian Sciences;
Center for Food Safety and Security Systems
University of Maryland
Maryland
USA

A. Bolivar
Department of Food Science and Technology
University of Cordoba. Campus de Rabanales
Córdoba
Spain

Blaise Pascal Bougnom
University of Yaounde I
Department of Microbiology
Laboratory of Microbiology
Yaounde
Cameroon

Brian W. Brunelle
Food Safety and Enteric Pathogens Research Unit
National Animal Disease Center
ARS, USDA
Ames, Iowa, USA

Conrado Carrascosa
Department of Animal Pathology and Production
Bromatology and Food Technology
Faculty of Veterinary
Universidad de Las Palmas de Gran Canaria
Arucas, Spain

Michael Carroll
Department of Pathobiology & Veterinary Science
University of Connecticut
Connecticut
USA

Kok-Gan Chan
Division of Genetics and Molecular Biology
Institute of Biological Sciences
Faculty of Science
University of Malaya
Kuala Lumpur
Malaysia

Mariah L. Cole
Division of Biological and Health Sciences
University of Pittsburgh
Bradford, Pennsylvania
USA

J.C.C.P. Costa
Department of Food Science and Technology
University of Cordoba. Campus de Rabanales
Córdoba, Spain

Georgios Delis
Laboratory of Pharmacology
School of Veterinary Medicine
Faculty of Health Sciences
Aristotle University of Thessaloniki
Thessaloniki
Greece

Fernanda Domingues
CICS-UBI – Health Sciences Research Centre
Chemistry Department
University of Beira Interior
Covilhã, Portugal

Catarina Tinoco de Faria
Centro de Investigação Interdisciplinar Egas
Moniz (CiiEM)
Instituto Superior de Ciências da Saúde Egas
Moniz (ISCSEM)
Caparica
Portugal
Department of Animal Pathology and Production
Bromatology and Food Technology
Faculty of Veterinary
Universidad de Las Palmas de Gran Canaria
Arucas
Spain

Vangelis Economou
Laboratory of Animal Food Products Hygiene – Veterinary Public Health
School of Veterinary Medicine
Faculty of Health Sciences
Aristotle University of Thessaloniki
Thessaloniki
Greece

Francois-Xavier Etoa
University of Yaounde I
Department of Microbiology
Laboratory of Microbiology
Yaounde
Cameroon

Susana Ferreira
CICS-UBI - Health Sciences Research Centre
University of Beira Interior
Covilhã
Portugal

María Antonia Ferrús
Biotechnology Department
Centro Avanzado de Microbiología de Alimentos
Universitat Politècnica de Valencia
Valencia, Spain

Bey-Hing Goh
Novel Bacteria and Drug Discovery Research Group
School of Pharmacy
Monash University Malaysia
Selangor Darul Ehsan
Malaysia
Center of Health Outcomes Research and Therapeutic Safety (Cohorts)
School of Pharmaceutical Sciences
University of Phayao, Phayao
Thailand

Panagiota Gousia
Food-Water Microbiology Group
Department of Microbiology
School of Medicine
Faculty of Health Sciences
University of Ioannina
Ioannina
Greece

Alberto J. Hernandez
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Prathusha Kakarla
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Ranjana K.C.
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Sanath Kumar
QC Laboratory
Harvest and Post Harvest Technology Division
Central Institute of Fisheries Education (CIFE)
Mumbai, India

Prabhat Kumar Mandal
Department Livestock Products Technology
Rajiv Gandhi Institute of Veterinary Education & Research
Pondicherry, India

Learn-Han Lee
Novel Bacteria and Drug Discovery Research Group
School of Pharmacy, Monash University Malaysia
Malaysia
Center of Health Outcomes Research and Therapeutic Safety (Cohorts)
School of Pharmaceutical Sciences
University of Phayao, Phayao
Thailand

Manjusha Lekshmi
QC Laboratory
Harvest and Post Harvest Technology Division
ICAR-Central Institute of Fisheries Education (CIFE)
Mumbai, India

E. Medina
Food Biotechnology Department
Instituto de la Grasa (CSIC)
Campus Universitario Pablo de Olavide
Seville
Spain

Shirley A. Micallef
Department of Plant Science and Landscape Architecture
Center for Food Safety and Security Systems
University of Maryland
Maryland
USA

Mun Mun Mukherjee
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Sujay Y. Naik
Department of Biotechnology
Dayananda Sagar College of Engineering
Bangalore
Visvesvaraya Technological University
Karnataka
India

Meera Surendran Nair
Department of Animal Science
University of Connecticut
Connecticut
USA

Binaya Bhusan Nayak
QC Laboratory
Harvest and Post Harvest Technology Division
ICAR-Central Institute of Fisheries Education (CIFE)
Mumbai, India

Maximilienne Nyegue
University of Yaounde I
Department of Microbiology, Laboratory of Microbiology
Départment of Biochemistry
Laboratory of Phytobiochemistry and Medicinal Plant Study
Yaounde
Cameroon

Mónica Oleastro
National Reference Laboratory for Gastrointestinal Infections
Department of Infectious Diseases
National Institute of Health Dr. Ricardo Jorge
Lisboa, Portugal

Ammini Parvathi
CSIR-National Institute of Oceanography (NIO)
Regional Centre
Kochi, India

Esteban Pérez
Department of Animal Pathology and Production
Bromatology and Food Technology
Faculty of Veterinary
Universidad de Las Palmas de Gran Canaria
Arucas
Spain

F. Perez-Rodríguez
Department of Food Science and Technology
University of Cordoba. Campus de Rabanales
Córdoba
Spain

António Raposo
Centro de Investigação Interdisciplinar Egas Moniz (CiiEM)
Instituto Superior de Ciências da Saúde Egas Moniz (ISCSEM)
Caparica
Portugal

Indrika Ranaweera
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Mary Anne Roshni Amalaradjou
Department of Animal Science
University of Connecticut
Connecticut
USA

Hercules Sakkas
Food-Water Microbiology Group
Department of Microbiology
School of Medicine
Faculty of Health Sciences
University of Ioannina
Ioannina
Greece

Anagha S. Setlur
Department of Biotechnology
Dayananda Sagar College of Engineering
Bangalore
Visvesvaraya Technological University
Karnataka
India

Om V. Singh
Division of Biological and Health Sciences
University of Pittsburgh
Bradford
Pennsylvania
USA

Sinosh Skariyachan
Department of Biotechnology
Dayananda Sagar College of Engineering
Bangalore
Visvesvaraya Technological University
Karnataka
India

Adeyanju Gladys Taiwo
CAHS (COCIN Animal Health Services) Vwang
Nigeria

Indu Upadhyaya
Department of Animal Science
University of Connecticut
Connecticut
USA

A. Valero
Department of Food Science and Technology
University of Cordoba. Campus de Rabanales
Córdoba, Spain

Manuel F. Varela
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Kumar Venkitanarayanan
Department of Animal Science
University of Connecticut
Connecticut
USA

Stève Olugu Voundi
University of Yaounde I
Department of Microbiology
Laboratory of Microbiology
Yaounde
Cameroon

T. Mark Willmon
Department of Biology
Eastern New Mexico University
Portales, New Mexico
USA

Jodi Woan-Fei Law
Novel Bacteria and Drug Discovery
Research Group
School of Pharmacy
Monash University Malaysia Selangor
Darul Ehsan
Malaysia

Anna Zadernowska
University of Warmia and Mazury in Olsztyn
Poland