Om V. Singh,
OV Singh
John Wiley & Sons
e druk, 2017
9781119139157
Foodborne Pathogens and Antibiotic Resistance
Specificaties
Gebonden, 512 blz.
|
Engels
John Wiley & Sons |
e druk, 2017
ISBN13: 9781119139157
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>List of Contributors xiii</p>
<p>Preface xix</p>
<p>Introduction 1</p>
<p>1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices 5<br />Debabrata Biswas and Shirley A. Micallef</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>2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products 21<br />A. Bolivar, J.C.C.P. Costa, G.D. Posada Izquierdo, F. Pérez Rodríguez, I. Bascón, G. Zurera, and A. Valero</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>3 Food Spoilage by Pseudomonas spp. An Overview 41<br />António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús, and Conrado Carrascosa</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>4 Arcobacter spp. in Food Chain From Culture to Omics 73<br />Susana Ferreira, Mónica Oleastro, and Fernanda Domingues</p>
<p>4.1 Introduction 73</p>
<p>4.2 Isolation and Detection of Arcobacter 86</p>
<p>References 102</p>
<p>5 Microbial Hazards and Their Implications in the Production of Table Olives 119<br />A. Valero, E. Medina, and F.N. Arroyo López</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>6 The Problem of Spore Forming Bacteria in Food Preservation and Tentative Solutions 139<br />Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, and François Xavier Etoa</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>7 Insights into Detection and Identification of Foodborne Pathogens 153<br />Jodi Woan Fei Law, Vengadesh Letchumanan, Kok Gan Chan, Bey Hing Goh, and Learn Han Lee</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>8 Rapid, Alternative Methods for Salmonella Detection in Food 203<br />Anna Zadernowska and Wioleta Chaj cka Wierzchowska</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>9 CRISPR Mediated Bacterial Genome Editing in Food Safety and Industry 211<br />Michael Carroll and Xiaohui Zhou</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>10 Meat borne Pathogens and Use of Natural Antimicrobials for Food Safety 225<br />Ashim Kumar Biswas and Prabhat Kumar Mandal</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>11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance 247<br />Mariah L. Cole and Om V. Singh</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>12 Antimicrobial Food Additives and Disinfectants: Mode of Action and Microbial Resistance Mechanisms 275<br />Meera Surendran Nair, Indu Upadhyaya, Mary Anne Roshni Amalaradjou, and Kumar Venkitanarayanan</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>13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens 303<br />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</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>14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella 331<br />Brian W. Brunelle, Bradley L. Bearson, and Heather K. Allen</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>15 Antibiotic Resistance of Coagulase Positive and Coagulase Negative Staphylococci Isolated From Food 349<br />Wioleta Chaj cka Wierzchowska and Anna Zadernowska</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>16 Antibiotic Resistance in Enterococcus spp. Friend or Foe? 365<br />Vangelis Economou, Hercules Sakkas, Georgios Delis, and Panagiota Gousia</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>17 Antibiotic Resistance in Seafood Borne Pathogens 397<br />Sanath Kumar, Manjusha Lekshmi, Ammini Parvathi, Binaya Bhusan Nayak, and Manuel F. Varela</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>18 Antimicrobial Resistance of Campylobacter sp. 417<br />Tareq M. Osaili and Akram R. Alaboudi</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>19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries 431<br />Adeyanju Gladys Taiwo (DVM, MVPH)</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>20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens 441<br />Sinosh Skariyachan, Anagha S. Setlur, and Sujay Y. Naik</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>Preface xix</p>
<p>Introduction 1</p>
<p>1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices 5<br />Debabrata Biswas and Shirley A. Micallef</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>2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products 21<br />A. Bolivar, J.C.C.P. Costa, G.D. Posada Izquierdo, F. Pérez Rodríguez, I. Bascón, G. Zurera, and A. Valero</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>3 Food Spoilage by Pseudomonas spp. An Overview 41<br />António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús, and Conrado Carrascosa</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>4 Arcobacter spp. in Food Chain From Culture to Omics 73<br />Susana Ferreira, Mónica Oleastro, and Fernanda Domingues</p>
<p>4.1 Introduction 73</p>
<p>4.2 Isolation and Detection of Arcobacter 86</p>
<p>References 102</p>
<p>5 Microbial Hazards and Their Implications in the Production of Table Olives 119<br />A. Valero, E. Medina, and F.N. Arroyo López</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>6 The Problem of Spore Forming Bacteria in Food Preservation and Tentative Solutions 139<br />Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, and François Xavier Etoa</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>7 Insights into Detection and Identification of Foodborne Pathogens 153<br />Jodi Woan Fei Law, Vengadesh Letchumanan, Kok Gan Chan, Bey Hing Goh, and Learn Han Lee</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>8 Rapid, Alternative Methods for Salmonella Detection in Food 203<br />Anna Zadernowska and Wioleta Chaj cka Wierzchowska</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>9 CRISPR Mediated Bacterial Genome Editing in Food Safety and Industry 211<br />Michael Carroll and Xiaohui Zhou</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>10 Meat borne Pathogens and Use of Natural Antimicrobials for Food Safety 225<br />Ashim Kumar Biswas and Prabhat Kumar Mandal</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>11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance 247<br />Mariah L. Cole and Om V. Singh</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>12 Antimicrobial Food Additives and Disinfectants: Mode of Action and Microbial Resistance Mechanisms 275<br />Meera Surendran Nair, Indu Upadhyaya, Mary Anne Roshni Amalaradjou, and Kumar Venkitanarayanan</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>13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens 303<br />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</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>14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella 331<br />Brian W. Brunelle, Bradley L. Bearson, and Heather K. Allen</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>15 Antibiotic Resistance of Coagulase Positive and Coagulase Negative Staphylococci Isolated From Food 349<br />Wioleta Chaj cka Wierzchowska and Anna Zadernowska</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>16 Antibiotic Resistance in Enterococcus spp. Friend or Foe? 365<br />Vangelis Economou, Hercules Sakkas, Georgios Delis, and Panagiota Gousia</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>17 Antibiotic Resistance in Seafood Borne Pathogens 397<br />Sanath Kumar, Manjusha Lekshmi, Ammini Parvathi, Binaya Bhusan Nayak, and Manuel F. Varela</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>18 Antimicrobial Resistance of Campylobacter sp. 417<br />Tareq M. Osaili and Akram R. Alaboudi</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>19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries 431<br />Adeyanju Gladys Taiwo (DVM, MVPH)</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>20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens 441<br />Sinosh Skariyachan, Anagha S. Setlur, and Sujay Y. Naik</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>