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
