Food Borne Pathogens and Antibiotic Resistance

In recent years, food safety has become a topic of increasing interest among food scientists, microbiologists and biochemists, among other professionals in the field. Raw produce, dairy, and meat products have been shown to harbor antibiotic resistant pathogens, as well as multi-drug resistant pathogens (particularly relevant in light of recent salmonella and e.coli outbreaks); over time, these bacteria have become resistant to antibiotics like penicillin, kanamycin and streptomycin, posing a greater risk to human health Although there are alternatives - phage therapy, bacterial vaccinations, probiotics and prebiotics - they are not as reliable, cost effective, or as specific to certain bacteria.

 Foodborne Pathogens and Antibiotic Resistance addresses this timely topic in five sections. Chapters will first introduce food pathogens and explore their ability to spoil different food materials, including genetically modified foods. From there, the text will delve into an overview of methodologies used to screen for and identify different food pathogens. The third section will review literature on various food pathogens and molecular mechanisms of food spoilage. The fourth section will focus on the evolution of antibiotic resistance in various foodborne pathogens. The text then closes with a section on regulations put in place by various regulatory agencies, such as the FDA and USDA.