Franklin

Food Borne Pathogens and Antibiotic Resistance.

Other records:
Author/Creator:
Singh, Om V.
Publication:
Somerset : John Wiley & Sons, Incorporated, 2017.
Format/Description:
Book
1 online resource (699 pages)
Subjects:
Foodborne diseases.
Form/Genre:
Electronic books.
Contents:
Intro
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 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
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 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
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 Vegetables.
3.7 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 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
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
References
7 Insights into Detection and Identification of Foodborne Pathogens
7.1 Introduction
7.2 Nucleic Acid-Based Methods
7.3 Conclusion
Acknowledgment
References
8 Rapid, Alternative Methods for Salmonella Detection in Food
8.1 Introduction
8.2 Conventional Methods and Their Modifications
8.3 Alternative Methods-Definitions, Requirements
8.4 Conclusions
References
9 CRISPR-Mediated Bacterial Genome Editing in Food Safety and Industry
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
10 Meat-borne Pathogens and Use of Natural Antimicrobials for Food Safety
10.1 Introduction
10.2 Incidences of Some Important Foodborne 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
11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance
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 Foodborne Pathogens and Antibiotic Resistance
11.7 Conclusion
Acknowledgments
References
12 Antimicrobial Food Additives and Disinfectants
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
13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens
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
Acknowledgments
References.
14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella
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
Acknowledgments
References
15 Antibiotic Resistance of Coagulase-Positive and Coagulase-Negative Staphylococci Isolated From Food
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
16 Antibiotic Resistance in Enterococcus spp. Friend or Foe?
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
17 Antibiotic Resistance in Seafood-Borne Pathogens
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
18 Antimicrobial Resistance of Campylobacter sp.
18.1 Introduction
18.2 Antimicrobial Resistance
18.3 Consequences of Foodborne Antimicrobial Resistance on Humans
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 Isolates From the Middle East Region
18.8 Strategies to Prevent Future Emergences of Bacterial Resistance
References
19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries
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
Acknowledgments
References
20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens
20.1 Introduction
20.2 Major Causes of the Evolution of Bacterial Drug Resistances
20.3 Food Poisoning and Foodborne Illness-An Overview
20.4 Factors that Influence the Growth of Foodborne Pathogens in Food Products
20.5 Food Poisoning and Foodborne Infections
20.6 An Illustration of Major Foodborne Gastroenteritis
20.7 Major Types of Antibiotics Used to Treat Foodborne 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 Toward the Development of MDR Pathogens in Foods
20.11 Possible Solutions and Recommendations for Prevention
20.12 Conclusion
References
Index
End User License Agreement.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Other format:
Print version: Singh, Om V. Food Borne Pathogens and Antibiotic Resistance
ISBN:
9781119139171
9781119139157
OCLC:
958585948
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