Food-Borne Microbes: Shaping the Host Ecosystem / Edition 1

by Lee-Ann Jaykus, Hua H. Wang, Larry S. Schlesinger

Overview

Sheds new light on microbial communities and their interactions within and between different environments, with particular emphasis on food systems.

• Explores emerging interdisciplinary areas, with expert coverage from researchers in environmental, food, oral, medical, and veterinary microbiology.
• Offers new perspectives on the important relationship of food and food-borne microfloras to public health.
• Elucidates the complexity of microbial ecosystems associated with various types of foods.
• Identifies key elements of the food chain that should be considered in ecosystem studies.
• Addresses positive and negative effects of food-borne microbes on the host and their roles in shaping the ecosystems of the gut and oral cavities.

Product Details

ISBN-13:	9781555814052
Publisher:	ASM Press
Publication date:	05/09/2009
Pages:	391
Product dimensions:	7.00(w) x 10.10(h) x 1.00(d)

Table of Contents

Table of Contents


I. Circulation and Dynamics among Microbial Ecosystems

1. The Oral Microbial Ecosystem and Beyond

Howard F. Jenkinson and Richard J. Lamont

2. The Gut Microbiome: Current Understanding and Future Perspectives

Zhongtang Yu and Mark Morrison

3. Natural Microbial Ecosystems and Their Progression in Fresh Foods

James M. Jay

4. Microbial Succession and Gut Health Probiotics

Gerald W. Tannock

5. Interactions between Environmental Microbial Ecosystems and Humans: the Case of the Water Environment and Antibiotic Resistance

Chuanwu Xi, Kathleen Bush, Karen L. Lachmayr, Yongli Zhang, and Timothy E. Ford



II. Interactions and Modifications within Microbial Ecosystems

6. Biofilms in the Food Environment

Joseph F. Frank

7. Quorum Sensing and Signal Transduction in Biofilms: the Impacts of Bacterial Social Behavior on Biofilm Ecology

Yung-Hua Li

8. Molecular Mechanisms of Microbial Survival in Foods

Francisco Diez-Gonzalez and Julie Kuruc

9. Using Microbial Succession to the Processor’s Advantage: Food Fermentation and Biocontrol

Trevor G. Phister

10. The Interaction of Bile Salts with Pathogenic and Nonpathogenic Intestinal Bacteria

Robert W. Crawford and John S. Gunn

11. The Influence of Helminths on Immunological Diseases

Joel V. Weinstock and David M. Elliott



III. Antibiotic Resistance

12. The Evolution of Antibiotic-Resistant Microbes in Foods and Host Ecosystems

Marilyn C. Roberts

13. Antimicrobial Resistance in Food-Borne Pathogens

David G. White and Patrick F. McDermott

14. Commensal Bacteria, Microbial Ecosystems, and Horizontal Gene Transmission: Adjusting Our Focus for Strategic Breakthroughs against Antibiotic Resistance

Hua H. Wang



IV. Model Organisms

15. Antibiotic Resistance and Fitness of Enteric Pathogens

Qijing Zhang and Dan I. Andersson

16. Staphylococcus aureus: the “Superbug”

Michael Otto

17. Mycobacterium avium subsp. paratuberculosis: an Unconventional Pathogen?

Srinand Sreevatsan, Natalia Cernicchiaro, and Radhey Kaushik



V. Emerging Tools and Issues

18. Molecular Methods To Study Complex Microbial Communities

Dionysios A. Antonopoulos, Jennifer M. Brulc, Anthony Yannarell, and Bryan A. White

19. Mathematical Modeling of Microbial Ecology: Spatial Dynamics of Interactions in Biofilms and Guts

Jan-Ulrich Kreft

Editorial Reviews

Reviewer: Rebecca T. Horvat, PhD, D (ABMM)(University of Kansas Medical Center)
Description: Usually a book with this title would describe the microorganisms found in food products that cause disease in humans. However, this book describes the effect of microbes in food on the health of humans and how the change in this microbial flora can lead to disease. The editors note that "food microbiology research is now evolving to consider complex microbial ecosystems."
Purpose: The purpose is to present scientific viewpoints about the microbial communities that exist in food, the environment, and different human physiological spaces. The research relating to these various areas is brought together in order to encourage a new view of how microbial interactions with human hosts may benefit or harm the health of the human host.
Audience: This book is written for scientists working in the food industry, nutritionists, medical practitioners, and microbiologists. It would be appropriate for an advanced course in microbial interactions with humans. The authors are from a variety of backgrounds and are all active in research in the area of host microflora and immune system balance.
Features: Chapters in the first section describe the microflora that are typically found in the human mouth and gastrointestinal tract and the microflora of common food products and water environments. This section focuses on the potential interactions of the numerous microflora in each niche. The next section focuses on the bacterial response to environment such as biofilms, how they sense the environment by signal transduction, the ability to survive in various foods, and in the presence of bile salts. An interesting and provocative chapter suggests that the lack of helminths in the gastrointestinal tract of humans in developed countries may contribute to the increased reactive immunological diseases found in people living in these countries. Later sections discuss antibiotic resistance that is carried by microbes in food and describe experimental models for studying these principles.
Assessment: This interesting book would be a good textbook for an advanced graduate course in microbiology. It is packed with intriguing ideas and interesting studies. Various sections show a complex biosystem inside and outside the human body in which microorganisms adapt and influence these environments.

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