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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) CropLivestock Farming 8
1.5 Major Sources of Unusual/UnderResearched 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 UnderResearched 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. PosadaIzquierdo, F. PérezRodríguez, 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. ArroyoLópez
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 SporeForming Bacteria in Food Preservation and Tentative Solutions 139 Stève Olugu Voundi, Maximilienne Nyegue, Blaise Pascal Bougnom, and FrançoisXavier 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 SporeForming 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 WoanFei Law, Vengadesh Letchumanan, KokGan Chan, BeyHing Goh, and LearnHan Lee
7.1 Introduction 153
7.2 Nucleic AcidBased Methods 157
7.3 Conclusion 183 References 183 8 Rapid, Alternative Methods for Salmonella Detection in Food 203 Anna Zadernowska and Wioleta ChajeckaWierzchowska
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 CRISPRMediated 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 Meatborne 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 PlantDerived 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 CoLocalization of Resistance Genes 342
14.7 Conclusions 343 References 343 15 Antibiotic Resistance of CoagulasePositive and CoagulaseNegative Staphylococci Isolated From Food 349 Wioleta ChajeckaWierzchowska and Anna Zadernowska
15.1 Characteristics of the Genus Staphylococcus 349
15.2 CoagulasePositive Staphylococci 349
15.3 CoagulaseNegative Staphylococci 350
15.4 Genetic Mechanisms Conditioning Antibiotic Resistance of Staphylococci 350
15.5 Food as a Source of AntibioticResistant 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 SeafoodBorne 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 AntibioticResistant Bacteria in the Aquatic Environment 402
17.4 Antimicrobial Resistance in SeafoodBorne 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. Alab