Staphylococcus aureus provides information on food borne outbreaks of disease and their impact on human health. It is for anyone interested in the features of the pathogen, and its food safety aspects, as well as its prevalence and possible control and eradication options. This is a practical reference for those in the food industry, but also includes some theoretical information useful for advising.
The book introduces detailed features and molecular biology of the pathogen, as well as selective methods of detection, prevention and eradication essential for research. It covers methicillin-resistant staphylococcus aureus for food related industries, information on genetic lineages, cell wall components, cell division machinery, molecular characterization, and capillary electrophoresis for detecting and characterizing staphylococcus aureus.
1. Part I. Introduction - p. xvii 2. Chapter 1. Staphylococcus aureus—A Foodborne Pathogen: Epidemiology, Detection, Characterization, Prevention, and Control: An Overview - p. 3 3. Part II. Characteristics and Detection of Staphylococcus aureus - p. 10 4. Chapter 2. Pathogenesis of Staphylococcus aureus - p. 13 5. 1. Introduction - p. 13 6. 2. Impact on Health - p. 13 7. 3. Genetic Basis for Virulence - p. 15 8. 4. Regulatory Systems - p. 17 9. 5. Adhesion - p. 19 10. 6. Bacterial Interference - p. 21 11. 7. Aggressive Potential: Toxins - p. 22 12. 8. Evasion: Blocking and Escaping the Host’s Immune Response - p. 24 13. 9. Conclusion and Perspective - p. 26 14. Chapter 3. Staphylococcus aureus Enterotoxins - p. 39 15. Chapter 4. Antimicrobial Resistance Properties of Staphylococcus aureus - p. 57 16. 1. Introduction - p. 57 17. 2. β-Lactam Resistance - p. 57 18. 3. Tetracycline Resistance - p. 63 19. 4. Phenicol Resistance - p. 64 20. 5. Macrolide–Lincosamide–Streptogramin Resistance - p. 64 21. 6. Aminoglycoside Resistance - p. 67 22. 7. Aminocyclitol Resistance - p. 68 23. 8. Streptothricin Resistance - p. 68 24. 9. Oxazolidinone Resistance - p. 69 25. 10. Trimethoprim Resistance - p. 69 26. 11. Sulfonamide Resistance - p. 70 27. 12. Fusidic Acid Resistance - p. 70 28. 13. Mupirocin Resistance - p. 70 29. 14. Fluoroquinolone Resistance - p. 70 30. 15. Rifampicin Resistance - p. 73 31. 16. Glycopeptide Resistance - p. 73 32. 17. Conclusion - p. 75 33. Chapter 5. Biofilm Formation of Staphylococcus aureus - p. 87 34. Chapter 6. Methods for the Identification, Characterization, and Tracking the Spread of Staphylococcus aureus - p. 105 35. Part III. Staphylococcus aureus From Farm to Fork—Food Safety Aspects - p. 125 36. Chapter 7. Staphylococcus aureus as a Leading Cause of Foodborne Outbreaks Worldwide - p. 129 37. Chapter 8. Staphylococcus aureus From Farm to Fork: Impact From a Veterinary Public Health Perspective - p. 147 38. Chapter 9. Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in Workers in the Food Industry - p. 163 39. 1. Introduction - p. 163 40. 2. Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus Colonization in Humans - p. 164 41. 3. Molecular Epidemiology of Colonizing Staphylococcus aureus Isolates - p. 166 42. 4. Colonizing Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus: Their Enterotoxigenic Potential and Involvement in Staphylococcal Foodborne Outbreaks - p. 167 43. 5. Are Workers in the Food Industry Different? - p. 169 44. 6. Summary and Conclusion - p. 176 45. Chapter 10. Molecular Epidemiology of Staphylococcus aureus Lineages in the Animal–Human Interface - p. 189 46. 1. Introduction - p. 189 47. 2. Genome Structure of Staphylococcus aureus - p. 190 48. 3. The Emergence of Staphylococcus aureus Lineage CC398 - p. 191 49. 4. New Staphylococcus aureus CC398 Emerging Topics Arising in the Last Few Years - p. 194 50. 5. Other Staphylococcus aureus Lineages at the Animal–Human Interface - p. 198 51. 6. Summary and Conclusion - p. 202 52. Part IV. Prevention and Control of Staphylococcus aureus in the Food Chain - p. 214 53. Chapter 11. Hygiene Principles to Avoid Contamination/Cross-Contamination in the Kitchen and During Food Processing - p. 217 54. Chapter 12. Inactivation of Staphylococcus aureus in Foods by Thermal and Nonthermal Control Strategies - p. 235 55. Chapter 13. Mitigation Strategies to Combat Staphylococcus aureus in the Food Chain: International Food Standards, Guidelines, and Codes of Practice - p. 257 56. Index - p. 293
Staphylococcus aureus provides information on food borne outbreaks of disease and their impact on human health. It is for anyone interested in the features of the pathogen, and its food safety aspects, as well as its prevalence and possible control and eradication options. This is a practical reference for those in the food industry, but also includes some theoretical information useful for advising.
The book introduces detailed features and molecular biology of the pathogen, as well as selective methods of detection, prevention and eradication essential for research. It covers methicillin-resistant staphylococcus aureus for food related industries, information on genetic lineages, cell wall components, cell division machinery, molecular characterization, and capillary electrophoresis for detecting and characterizing staphylococcus aureus.
1. Part I. Introduction - p. xvii 2. Chapter 1. Staphylococcus aureus—A Foodborne Pathogen: Epidemiology, Detection, Characterization, Prevention, and Control: An Overview - p. 3 3. Part II. Characteristics and Detection of Staphylococcus aureus - p. 10 4. Chapter 2. Pathogenesis of Staphylococcus aureus - p. 13 5. 1. Introduction - p. 13 6. 2. Impact on Health - p. 13 7. 3. Genetic Basis for Virulence - p. 15 8. 4. Regulatory Systems - p. 17 9. 5. Adhesion - p. 19 10. 6. Bacterial Interference - p. 21 11. 7. Aggressive Potential: Toxins - p. 22 12. 8. Evasion: Blocking and Escaping the Host’s Immune Response - p. 24 13. 9. Conclusion and Perspective - p. 26 14. Chapter 3. Staphylococcus aureus Enterotoxins - p. 39 15. Chapter 4. Antimicrobial Resistance Properties of Staphylococcus aureus - p. 57 16. 1. Introduction - p. 57 17. 2. β-Lactam Resistance - p. 57 18. 3. Tetracycline Resistance - p. 63 19. 4. Phenicol Resistance - p. 64 20. 5. Macrolide–Lincosamide–Streptogramin Resistance - p. 64 21. 6. Aminoglycoside Resistance - p. 67 22. 7. Aminocyclitol Resistance - p. 68 23. 8. Streptothricin Resistance - p. 68 24. 9. Oxazolidinone Resistance - p. 69 25. 10. Trimethoprim Resistance - p. 69 26. 11. Sulfonamide Resistance - p. 70 27. 12. Fusidic Acid Resistance - p. 70 28. 13. Mupirocin Resistance - p. 70 29. 14. Fluoroquinolone Resistance - p. 70 30. 15. Rifampicin Resistance - p. 73 31. 16. Glycopeptide Resistance - p. 73 32. 17. Conclusion - p. 75 33. Chapter 5. Biofilm Formation of Staphylococcus aureus - p. 87 34. Chapter 6. Methods for the Identification, Characterization, and Tracking the Spread of Staphylococcus aureus - p. 105 35. Part III. Staphylococcus aureus From Farm to Fork—Food Safety Aspects - p. 125 36. Chapter 7. Staphylococcus aureus as a Leading Cause of Foodborne Outbreaks Worldwide - p. 129 37. Chapter 8. Staphylococcus aureus From Farm to Fork: Impact From a Veterinary Public Health Perspective - p. 147 38. Chapter 9. Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in Workers in the Food Industry - p. 163 39. 1. Introduction - p. 163 40. 2. Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus Colonization in Humans - p. 164 41. 3. Molecular Epidemiology of Colonizing Staphylococcus aureus Isolates - p. 166 42. 4. Colonizing Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus: Their Enterotoxigenic Potential and Involvement in Staphylococcal Foodborne Outbreaks - p. 167 43. 5. Are Workers in the Food Industry Different? - p. 169 44. 6. Summary and Conclusion - p. 176 45. Chapter 10. Molecular Epidemiology of Staphylococcus aureus Lineages in the Animal–Human Interface - p. 189 46. 1. Introduction - p. 189 47. 2. Genome Structure of Staphylococcus aureus - p. 190 48. 3. The Emergence of Staphylococcus aureus Lineage CC398 - p. 191 49. 4. New Staphylococcus aureus CC398 Emerging Topics Arising in the Last Few Years - p. 194 50. 5. Other Staphylococcus aureus Lineages at the Animal–Human Interface - p. 198 51. 6. Summary and Conclusion - p. 202 52. Part IV. Prevention and Control of Staphylococcus aureus in the Food Chain - p. 214 53. Chapter 11. Hygiene Principles to Avoid Contamination/Cross-Contamination in the Kitchen and During Food Processing - p. 217 54. Chapter 12. Inactivation of Staphylococcus aureus in Foods by Thermal and Nonthermal Control Strategies - p. 235 55. Chapter 13. Mitigation Strategies to Combat Staphylococcus aureus in the Food Chain: International Food Standards, Guidelines, and Codes of Practice - p. 257 56. Index - p. 293
