پاتوژن‌های منتقله از غذا و مقاومت آنتی‌بیوتیکی ۲۰۱۶
Food Borne Pathogens and Antibiotic Resistance 2016

1. Cover

2. Title Page

3. Table of Contents

4. List of Contributors

5. Preface

6. Introduction

1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices

2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products

3 Food Spoilage by Pseudomonas spp.—An Overview

4 Arcobacter spp. in Food Chain—From Culture to Omics

5 Microbial Hazards and Their Implications in the Production of Table Olives

6 The Problem of Spore-Forming Bacteria in Food Preservation and Tentative Solutions

7 Insights into Detection and Identification of Foodborne Pathogens

8 Rapid, Alternative Methods for Salmonella Detection in Food

9 CRISPR-Mediated Bacterial Genome Editing in Food Safety and Industry

10 Meat-borne Pathogens and Use of Natural Antimicrobials for Food Safety

11 Foodborne Pathogens and Their Apparent Linkage with Antibiotic Resistance

12 Antimicrobial Food Additives and Disinfectants

13 Molecular Biology of Multidrug Resistance Efflux Pumps of the Major Facilitator Superfamily from Bacterial Food Pathogens

14 Prevalence, Evolution, and Dissemination of Antibiotic Resistance in Salmonella

15 Antibiotic Resistance of Coagulase-Positive and Coagulase-Negative Staphylococci Isolated From Food

16 Antibiotic Resistance in Enterococcus spp. Friend or Foe?

17 Antibiotic Resistance in Seafood-Borne Pathogens

18 Antimicrobial Resistance of Campylobacter sp.

19 Prevalence and Antibiogram of Pathogenic Foodborne Escherichia coli and Salmonella spp. in Developing African Countries

20 Evolution and Prevalence of Multidrug Resistance Among Foodborne Pathogens

27. Index

28. End User License Agreement