Food Borne Pathogens and Antibiotic Resistance

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.

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

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