Food Borne Pathogens and Antibiotic Resistance

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

• List of Contributors xiiiPreface xixIntroduction 11 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices 5Debabrata Biswas and Shirley A. Micallef1.1 Introduction 51.2 Common Bacterial Pathogens and Parasites Found in Produce and Animal Products 61.3 Unusual Bacterial Pathogens and Parasites in Produce and Animal Products 71.4 Farming Systems and Mixed (Integrated) Crop‐Livestock Farming 81.5 Major Sources of Unusual/Under‐Researched Bacterial Pathogens and Parasites in Food 101.6 Diversity of Farming and Processing Practices and Possible Risks 111.7 Current Hygienic Practices and Their Effects on These Under‐Researched Pathogens 121.8 Current Detection Methods and Their Limitations 131.9 Recommendation to Improve the Detection Level 141.10 Conclusion 14References 142 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products 21A. Bolivar, J.C.C.P. Costa, G.D. Posada‐Izquierdo, F. Pérez‐Rodríguez, I. Bascón, G. Zurera, and A. Valero2.1 Fish Quality Assurance 212.2 Microbiological Standards To Be Accomplished 212.3 Hazard Analysis and Critical Control Points (HACCP) Implemented in the Fishery Industry 222.4 Microbial Ecology of Mediterranean Fishery Products 242.5 Fish and Seafood Spoilage: Characterization of Spoilage Microorganisms During Capture, Manufacture, and Distribution of Fishery Products 282.6 Foodborne Pathogens in Mediterranean Fishery Products 302.7 Molecular Methods for Pathogen Detection in Fishery Products 33References 343 Food Spoilage by Pseudomonas spp.—An Overview 41António Raposo, Esteban Pérez, Catarina Tinoco de Faria, María Antonia Ferrús, and Conrado Carrascosa3.1 Introduction 413.2 Pseudomonas spp. in Milk and Dairy Products 443.3 Meat Spoilage by Pseudomonas spp. 473.4 Fish Spoilage by Pseudomonas spp. 503.5 Water Contamination by Pseudomonas spp. 513.6 Pseudomonas spp. in Fruit and Vegetables 553.7 Biochemical and Molecular Techniques for Pseudomonas spp. Detection 563.8 Conclusions 58References 584 Arcobacter spp. in Food Chain—From Culture to Omics 73Susana Ferreira, Mónica Oleastro, and Fernanda Domingues4.1 Introduction 734.2 Isolation and Detection of Arcobacter 86References 1025 Microbial Hazards and Their Implications in the Production of Table Olives 119A. Valero, E. Medina, and F.N. Arroyo‐López5.1 Table Olives: Origin, Production, and Main Types of Elaborations 1195.2 Importance of Microorganisms in Table Olives 1215.3 Molecular Methods for the Study of Microbial Populations in Table Olives 1225.4 Biological Hazards in Table Olives 1245.5 Use of Starter Cultures to Reduce Biological Hazards in Table Olives 1265.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives 1275.7 Conclusions 132References 1336 The Problem of Spore‐Forming Bacteria in Food Preservation and Tentative Solutions 139Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, and François‐Xavier Etoa6.1 Introduction 1396.2 Sporulation 1396.3 Metabolic State of the Spore 1406.4 Spore Structure and Associated Mechanisms of Resistance 1406.5 Germination of Spore 1426.6 Problems of Spore‐Forming Bacteria in Food Preservation 1436.7 Techniques of Spore Inactivation 146References 1487 Insights into Detection and Identification of Foodborne Pathogens 153Jodi Woan‐Fei Law, Vengadesh Letchumanan, Kok‐Gan Chan, Bey‐Hing Goh, and Learn‐Han Lee7.1 Introduction 1537.2 Nucleic Acid‐Based Methods 1577.3 Conclusion 183References 1838 Rapid, Alternative Methods for Salmonella Detection in Food 203Anna Zadernowska and Wioleta Chajęcka‐Wierzchowska8.1 Introduction 2038.2 Conventional Methods and Their Modifications 2038.3 Alternative Methods—Definitions, Requirements 2058.4 Conclusions 208References 2089 CRISPR‐Mediated Bacterial Genome Editing in Food Safety and Industry 211Michael Carroll and Xiaohui Zhou9.1 Introduction 2119.2 Application of CRISPR for Bacterial Genome Editing 2159.3 Vaccination of Industrial Microbes 2179.4 Application of CRISPR in the Development of Antimicrobials 2189.5 CRISPR Delivery Systems 2209.6 Concluding Remarks 221References 22210 Meat‐borne Pathogens and Use of Natural Antimicrobials for Food Safety 225Ashim Kumar Biswas and Prabhat Kumar Mandal10.1 Introduction 22510.2 Incidences of Some Important Foodborne Pathogens 22610.3 Application of Natural Antimicrobials 23010.4 Regulatory Aspects of Natural Antimicrobials 23810.5 Health Benefits of Natural Antimicrobials 23910.6 Summary 239References 23911 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance 247Mariah L. Cole and Om V. Singh11.1 Introduction 24711.2 Food Spoilage 24811.3 Food Processing and Microbial Contamination 25411.4 Foodborne Pathogens and Antibiotic Resistance 25511.5 Antibiotics and Alternatives 26611.6 Genomics and Proteomics of Foodborne Pathogens and Antibiotic Resistance 26811.7 Conclusion 270References 27012 Antimicrobial Food Additives and Disinfectants: Mode of Action and Microbial Resistance Mechanisms 275Meera Surendran Nair, Indu Upadhyaya, Mary Anne Roshni Amalaradjou, and Kumar Venkitanarayanan12.1 Introduction 27512.2 Food Additives 27512.3 Mode of Action and Resistance to Antimicrobial Food Preservatives 27712.4 Disinfectants 28412.5 Mode of Action and Resistance to Disinfectants 28512.6 Plant‐Derived Antimicrobials as Alternatives 28912.7 Conclusion 291References 29113 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens 303Ranjana 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. Varela13.1 Foodborne Bacterial Pathogens 30313.2 Major Classes of Clinically Important Antibacterial Agents 30713.3 Antimicrobial Agents Used in Food Animals for Treatment of Infections 30713.4 Antimicrobial Agents Used in Food Animals for Prophylaxis 30913.5 Antimicrobial Agents Used in Food Animals for Growth Enhancement 30913.6 Mechanisms of Bacterial Resistance to Antimicrobial Agents 31013.7 The Major Facilitator Superfamily of Solute Transporters 31413.8 Key Bacterial Multidrug Efflux Pump Systems of the Major Facilitator Superfamily 31413.9 Future Directions 318References 31914 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella 331Brian W. Brunelle, Bradley L. Bearson, and Heather K. Allen14.1 Introduction 33114.2 Antibiotic Resistance Prevalence Among Salmonella Serotypes 33214.3 Antibiotic Treatment of Salmonella 33514.4 Antibiotics and Resistance Mechanisms 33614.5 Evolution and Transfer of Antibiotic Resistance 33914.6 Co‐Localization of Resistance Genes 34214.7 Conclusions 343References 34315 Antibiotic Resistance of Coagulase‐Positive and Coagulase‐Negative Staphylococci Isolated From Food 349Wioleta Chajęcka‐Wierzchowska and Anna Zadernowska15.1 Characteristics of the Genus Staphylococcus 34915.2 Coagulase‐Positive Staphylococci 34915.3 Coagulase‐Negative Staphylococci 35015.4 Genetic Mechanisms Conditioning Antibiotic Resistance of Staphylococci 35015.5 Food as a Source of Antibiotic‐Resistant Staphylococci 35515.6 Summary 359References 35916 Antibiotic Resistance in Enterococcus spp. Friend or Foe? 365Vangelis Economou, Hercules Sakkas, Georgios Delis, and Panagiota Gousia16.1 Introduction 36516.2 Enterococcus Biology 36516.3 Enterococcus as a Probiotic 36616.4 Enterococcus in Food 36716.5 Antibiotic Resistance 36916.6 Enterococcus Infection 37716.7 Enterococcus Epidemiology 380References 38217 Antibiotic Resistance in Seafood‐Borne Pathogens 397Sanath Kumar, Manjusha Lekshmi, Ammini Parvathi, Binaya Bhusan Nayak, and Manuel F. Varela17.1 Human Pathogenic Bacteria in Seafood 39717.2 An Overview of Bacterial Antimicrobial Resistance Mechanisms 40117.3 Antibiotic‐Resistant Bacteria in the Aquatic Environment 40217.4 Antimicrobial Resistance in Seafood‐Borne Pathogens 40317.5 Antimicrobials in Aquaculture and their Human Health Consequences 40717.6 Future Directions 410References 41018 Antimicrobial Resistance of Campylobacter sp. 417Tareq M. Osaili and Akram R. Alaboudi18.1 Introduction 41718.2 Antimicrobial Resistance 41818.3 Consequences of Foodborne Antimicrobial Resistance on Humans 41918.4 Antimicrobial Resistance Mechanisms 41918.5 Antimicrobial Susceptibility Testing of Campylobacter 42018.6 Campylobacter Antimicrobials Resistance: Global Overview 42118.7 Antimicrobial Resistance of Campylobacter Isolates From the Middle East Region 42318.8 Strategies to Prevent Future Emergences of Bacterial Resistance 423References 42519 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries 431Adeyanju Gladys Taiwo (DVM, MVPH)19.1 Introduction 43119.2 Factors that Play a Role in the Epidemiology of Foodborne Diseases 43219.3 Food Poisoning and Food Vending 43319.4 Foodborne Colibacillosis and Salmonellosis 43419.5 Antibiotic Resistance 43519.6 Reasons for Resistance Against Specific Antibiotics 43619.7 Antibiotic Resistance of Salmonella 43619.8 Antibiotic Resistance of Escherichia coli 43719.9 How to Combat Foodborne Diseases And Antibiotic Resistance 437References 43720 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens 441Sinosh Skariyachan, Anagha S. Setlur, and Sujay Y. Naik20.1 Introduction 44120.2 Major Causes of the Evolution of Bacterial Drug Resistances 44120.3 Food Poisoning and Foodborne Illness—An Overview 44320.4 Factors that Influence the Growth of Foodborne Pathogens in Food Products 44420.5 Food Poisoning and Foodborne Infections 44520.6 An Illustration of Major Foodborne Gastroenteritis 44620.7 Major Types of Antibiotics Used to Treat Foodborne Infections 44820.8 Mechanisms of Evolution of Antibiotic Resistance in Food Products 44920.9 Evolution of XDR and PDR Bacteria 45620.10 Need for Caution and WHO/FDA Stands Toward the Development of MDR Pathogens in Foods 45720.11 Possible Solutions and Recommendations for Prevention 45820.12 Conclusion 458References 458Index 465