Food Borne Pathogens and Antibiotic Resistance

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.

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