Foodborne pathogens and antibiotic resistance

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Title:

Author:

Singh, Om V., editor.

ISBN:

9781119139171

9781119139164

9781119139188

Physical Description:

1 online resource

Contents:

Title Page; Table of Contents; List of Contributors; Preface; Introduction; References; 1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices; 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 Risks1.7 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; 2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products; 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 Products2.5 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; 3 Food Spoilage by Pseudomonas spp.-An Overview; 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 Vegetables3.7 Biochemical and Molecular Techniques for Pseudomonas spp. Detection; 3.8 Conclusions; References; 4 Arcobacter spp. in Food Chain-From Culture to Omics; 4.1 Introduction; 4.2 Isolation and Detection of Arcobacter; References; 5 Microbial Hazards and Their Implications in the Production of Table Olives; 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 Olives5.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives; 5.7 Conclusions; Acknowledgments; References; 6 The Problem of Spore-Forming Bacteria in Food Preservation and Tentative Solutions; 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.

Abstract:

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.

Local Note:

John Wiley and Sons

Subject Term:

Foodborne diseases.

Drug resistance in microorganisms.

Food poisoning.

Foodborne Diseases

Maladies d'origine alimentaire.

Intoxications alimentaires.

MEDICAL -- Pharmacology.

Cell Biology.

Life Sciences.