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FOOD MICROBIAL AND
MOLECULAR BIOLOGY
From Fundamentals to Applications
FOOD MICROBIAL AND
MOLECULAR BIOLOGY
From Fundamentals to Applications

Edited by
Saher Islam, PhD
Devarajan Thangadurai, PhD
Jeyabalan Sangeetha, PhD
Zaira Zaman Chowdhury, PhD
First edition published 2024
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Library and Archives Canada Cataloguing in Publication
Title: Food microbial and molecular biology : from fundamentals to applications / edited by Saher Islam, PhD,
Devarajan Thangadurai, PhD, Jeyabalan Sangeetha, PhD, Zaira Zaman Chowdhury, PhD.
Names: Islam, Saher, editor. | Thangadurai, Devarajan, 1976- editor. | Sangeetha, Jeyabalan, editor. | Chowdhury, Zaira
Zaman, editor.
Description: First edition. | Includes bibliographical references and index.
Identifiers: Canadiana (print) 20220449236 | Canadiana (ebook) 20220449317 | ISBN 9781774910863 (hardcover) |
ISBN 9781774910870 (softcover) | ISBN 9781003300601 (ebook)
Subjects: LCSH: Food—Microbiology. | LCSH: Food—Quality. | LCSH: Food poisoning. | LCSH: Food industry and
trade—Safety measures.
Classification: LCC QR115 .F66 2023 | DDC 664.001/579—dc23
Library of Congress Cataloging‑in‑Publication Data
Names: Islam, Saher, editor. | Thangadurai, Devarajan, 1976- editor. | Sangeetha, Jeyabalan, editor. | Chowdhury, Zaira Zaman,
editor.
Title: Food microbial and molecular biology : from fundamentals to applications / edited by Saher Islam, Devarajan
Thangadurai, Jeyabalan Sangeetha, Zaira Zaman Chowdhury.
Description: First edition. | Palm Bay, FL : AAP, Apple Academic Press, 2023. | Includes bibliographical references and
index. | Summary: “The ever-increasing globalization of the food industry demands new interventions and new prevention
technologies to improve the safety and quality of food. This multidisciplinary new book addresses the major concerns
of the food industry by discussing fermentation, spoilage, mycotoxins, pathogenic bacteria, prions, parasites, viruses,
preservation methods, and food quality. The volume provides descriptions of the most advanced systems for identifying,
analyzing, tracking, and monitoring microbial contaminants in food. Key features: Focuses on approaching complications
in food science related to food safety and traceability Highlights emerging and re-emerging foodborne microorganisms
and their virulence characteristics Includes recent approaches for food quality assurance and risk management Describes
the practicality of molecular biology and microbial technologies for effectual control of foodborne infections Presents a
detailed overview of the utilization of recent molecular techniques in food microbiology With expert contributions from
experienced academics involved in food microbiology and molecular biology research, this book offers indispensable
guidance and a contemporary update for educators and scholars who are trying to keep informed with latest developments
in food microbial and molecular biology”-- Provided by publisher.
Identifiers: LCCN 2022049287 (print) | LCCN 2022049288 (ebook) | ISBN 9781774910863 (hardback) | ISBN 9781774910870
(paperback) | ISBN 9781003300601 (ebook)
Subjects: LCSH: Food--Microbiology. | Molecular biology.
Classification: LCC QR115 .F637 2023 (print) | LCC QR115 (ebook) | DDC 664.001/579--dc23/eng/20221223
LC record available at https://lccn.loc.gov/2022049287
LC ebook record available at https://lccn.loc.gov/2022049288
ISBN: 978-1-77491-086-3 (hbk)
ISBN: 978-1-77491-087-0 (pbk)
ISBN: 978-1-00330-060-1 (ebk)
About the Editors

Saher Islam, PhD

Postdoctoral Researcher, UT Southwestern Medical Center,
Dallas, TX, USA
Saher Islam, PhD, is a Postdoctoral Researcher at UT Southwestern Medical
Center, Dallas, USA. She worked at Cornell University, New York, and West
Virginia State University, West Virginia, in the USA as visiting scholar. She
has keen research interests in genetics, molecular biology, biotechnology,
and bioinformatics, and has ample hands-on experience in molecular marker
analysis, whole-genome sequencing (WGS), and RNA sequencing. She has
edited five books, including Sequencing Technologies in Microbial Food
Safety and Quality, Nutriomics, and Global Food Safety. She is the recipient
of the 2016 Boehringer Ingelheim Fonds Travel Grant from European
Molecular Biology Laboratory, Germany.

Devarajan Thangadurai, PhD

Professor, Karnatak University, Dharwad, India
Devarajan Thangadurai, PhD, is Professor at Karnatak University, Dharwad,
India. He did his postdoctoral research at the University of Madeira, Portugal;
University of Delhi, India; and ICAR National Research Centre for Banana,
India. He is the recipient of a Best Young Scientist Award with Gold Medal
from Acharya Nagarjuna University, India, and the VGST-SMYSR Young
Scientist Award of the Government of Karnataka, India. He has a keen interest
and expertise in the fields of biodiversity and biotechnology, genetics and
genomics of food crops, and beneficial microbes for crop productivity and
food safety towards sustainable agricultural development. He has authored and
edited more than 35 books, including Genetic Resources and Biotechnology (3
Vols.), Genes, Genomes and Genomics (2 Vols.), Genomics and Proteomics,
Biotechnology of Microorganisms, and Sequencing Technologies in Micro-
bial Food Safety and Quality with international scientific publishers in the
USA, the UK, Canada, Switzerland, and India. He has extensively traveled to
many universities and institutes in the Middle East, Africa, Europe, and Asia
for academic work, scientific meetings, and international collaborations. He
vi About the Editors

is also a reviewer for several journals, including Comprehensive Reviews in

Food Science and Food Safety, Food Science and Technology International,
Journal of Agricultural and Food Chemistry, Journal of Food Science, Journal
of the Science of Food and Agriculture, and International Journal of Plant
Production.

Jeyabalan Sangeetha, PhD

Assistant Professor, Central University of Kerala, Kasaragod, India
Jeyabalan Sangeetha, PhD, is an Assistant Professor at the Central University
of Kerala, Kasaragod, India. She earned her BSc in Microbiology (2001)
and PhD in Environmental Sciences (2010) from Bharathidasan University,
Tiruchirappalli, Tamil Nadu, India. She holds an MSc in Environmental
Sciences (2003) from Bharathiar University, Coimbatore, Tamil Nadu, India.
Between 2004 and 2008, she was the recipient of a Tamil Nadu Government
Scholarship and a Rajiv Gandhi National Fellowship of University Grants
Commission, Government of India, for doctoral studies. She served as a
Dr. D.S. Kothari Postdoctoral Fellow and UGC Postdoctoral Fellow at
Karnatak University, Dharwad, South India, during 2012–2016 with funding
from the University Grants Commission, Government of India, New Delhi.
She has carried out her doctoral and postdoctoral research in the fields of
microbiology and metagenomics, respectively. She has authored a textbook,
Fundamentals of Molecular Mycology, and edited 15 books, including
Genomics and Proteomics, Industrial Biotechnology, Biotechnology of
Microorganisms, and Sequencing Technologies in Microbial Food Safety
and Quality. She has trained in next-generation sequencing (NGS) and data
analysis at the Malaysia Genome Institute, Malaysia.

Zaira Zaman Chowdhury, PhD

Assistant Professor, Nanotechnology and Catalysis Research Centre
(NANOCAT), University of Malaya, Malaysia
Zaira Zaman Chowdhury, PhD, is working as an Assistant Professor at
the Nanotechnology and Catalysis Research Centre (NANOCAT), the
University of Malaya, Malaysia, where she has been appointed as Senior
Research Fellow and Post-Doctoral Research Fellow. She received her PhD
in Analytical Chemistry from the University of Malaya. She had training in
Environmental Analytical Chemistry at TAFE, Sydney, Australia. She has
About the Editors vii

also received a Cambridge International Diploma for Teachers and Trainers

(CIDTT) from Cambridge University, UK, with distinction. She is highly
experienced in the antimicrobial treatment and the development of food
additives using nanotechnology. She has also worked on the synthesis of
micro- and nano-structured carbon and biomass processing using catalysts.
She has contributed more than 100 papers in top-ranking journals. Currently,
she is supervising 10 PhD and 11 MSc scholars at the University of Malaya,
Malaysia. She has received several esteemed awards, such as Elsevier’s
Atlas Award and Best Paper Award on Fourth Generation Nano-antioxidant
Synthesis from New Zealand.
Contents

Contributors .............................................................................................................xi
Abbreviations .......................................................................................................... xv
Preface ................................................................................................................... xix

PART I: Food Quality, Safety, and Traceability:

Assessment and Management ........................................................................1

1. Global Food Safety and Quality: A Worldwide Scenario ............................3

Shashank M. Patil, Ramith Ramu, Prithvi S. Shirahatti, M. N. Nagendra Prasad,
V. B. Chandana Kumari, S. Sujay, and M. Tejaswini

2. Assessment of Food Quality and Management of Food Safety:

International Regulations and Consumer Preferences..............................35
Soumya Singh, Anurag Singh, Ankur Ojha, and Meenatai Kamble

3. Recent Approaches for Assuring Food Safety,

Quality Systems, and Other Considerations ..............................................67
Muhsin Jamal, Liloma Shah, Sayed Muhammad Ata Ullah Shah Bukhari,
Muhammad Asif Nawaz, Saadia Andleeb, Sana Raza, and Redaina

4. Food Hazards and Their Risk Management ..............................................99

Adnan Khaliq, Samreen Ahsan, Muhammad Farhan Jahangir Chughtai,
Atif Liaqat, Tariq Mehmood, Nimra Sameed, Kanza Saeed, and
Syed Junaid Ur Rahman

5. Foodborne Illness: Causes and Preventive Measures ..............................131

Bindu Sadanandan, Gangaraju Divyashri, and Priya Ashrit

PART II: Foodborne Pathogens: Emerging and Reemerging ........................153

6. Foodborne Pathogens: An Introduction ...................................................155

Faiza Anum, Arifa Tahir, and Saira Khan

7. Foodborne Pathogens and Food Safety Regulations ...............................179

Mahesh Pattabhiramaiah and Shanthala Mallikarjunaiah
x Contents

8. Foodborne Organisms: General Characteristics,

Virulence Factors, and Clinical Manifestations .......................................213
Hettipala Arachchige Darshanee Ruwandeepika, Deneththi Nimesh Madushanka,
and Thotawaththage Sanjeewa Prasad Jayaweera

9. Pathogenic Microbes in the Food Systems................................................287

Atif Liaqat, Samreen Ahsan, Rabia Iqbal, Muhammad Farhan Jahangir Chughtai,
and Adnan Khaliq

10. Microbial Pathogens and Mycotoxins in Food and

Control Measures ........................................................................................ 311
Raveendran Reshma, Radhakrishnan Preetha, and Devarajan Thangadurai

11. Food Microbial Hazards, Safety, and Quality Control:

A Strategic Approach ..................................................................................345
Aysha Sameen, Amna Sahar, Farwa Tariq, Usman Mir Khan,
Tayyaba Tariq, and Bushra Ishfaq

PART III: Sequencing Techniques and Bioinformatic Approaches in

Food Safety, Quality, and Productivity .....................................................381

12. Molecular Techniques in Food Safety and Quality Assurance ...............383

Lakshmanan Nandhini, Muralidharan Priyadharshee, Radhakrishnan Preetha,
and Devarajan Thangadurai

13 Sequencing, Bioinformatics Tools, and Databases in

Food Microbiology ......................................................................................413
Sushma Pradeep, Anisha S. Jain, Chandan Dharmashekara, Ashwini Prasad,
Kollur Shiva Prasad, Chandrashekar Srinivasa, and Chandan Shivamallu

Index .....................................................................................................................427
Contributors

Samreen Ahsan
Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information
Technology, Rahim Yar Khan, Pakistan
Faiza Anum
ORIC, Lahore Garrison University, Lahore, Pakistan

Priya Ashrit
Department of Biotechnology, M.S. Ramaiah Institute of Technology, Bangalore, Karnataka, India

Saadia Andleeb
School of Applied Biosciences, National University of Sciences and Technology, Islamabad, Pakistan

Sayed Muhammad Ata Ullah Shah Bukhari

Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan

Muhammad Farhan Jahangir Chughtai

Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information
Technology, Rahim Yar Khan, Pakistan

Chandan Dharmashekara
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India
Gangaraju Divyashri
Department of Biotechnology, M.S. Ramaiah Institute of Technology, Bangalore, Karnataka, India

Rabia Iqbal
Department of Food Science and Technology, Government College Women University, Faisalabad,
Pakistan

Bushra Ishfaq
National Institute of Food Science and Technology, Faculty of Food, Nutrition, and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

Anisha S. Jain
Department of Microbiology, School of Life Sciences, JSS Academy of Higher Education and
Research, Mysuru–570015, Karnataka, India

Muhsin Jamal
Department of Microbiology, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan

Thotawaththage Sanjeewa Prasad Jayaweera

Department of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri
Lanka, Belihuloya, Sri Lanka

Meenatai Kamble
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship
and Management, Sonipat, Haryana, India
xii Contributors

Adnan Khaliq
Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information
Technology, Rahim Yar Khan–64200, Pakistan

Saira Khan
ORIC, Lahore Garrison University, Lahore, Pakistan

Usman Mir Khan

National Institute of Food Science and Technology, Faculty of Food, Nutrition, and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

V. B. Chandana Kumari
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Atif Liaqat
Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information
Technology, Rahim Yar Khan–64200, Pakistan
Deneththi Nimesh Madushanka
Department of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri
Lanka, Belihuloya, Sri Lanka
Shanthala Mallikarjunaiah
Center for Applied Genetics, Department of Zoology, Bangalore University, Bangalore, Karnataka, India

Tariq Mehmood
Department of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan–64200, Pakistan
Lakshmanan Nandhini
Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and
Technology, Kattankulathur, Tamil Nadu–603203, India
Muhammad Asif Nawaz
Department of Biotechnology, Shaheed Benazir Bhutto University, Sheringal, Dir (Upper), Pakistan
Ankur Ojha
Faculty of Food Science and Technology, National Institute of Food Technology Entrepreneurship and
Management, Sonipat, Haryana, India

Shashank M. Patil
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Mahesh Pattabhiramaiah
Center for Applied Genetics, Department of Zoology, Bangalore University, Bangalore, Karnataka, India

Sushma Pradeep
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Ashwini Prasad
Department of Microbiology, School of Life Sciences, JSS Academy of Higher Education and
Research, Mysuru–570015, Karnataka, India

Kollur Shiva Prasad

Department of Sciences, Amrita School of Arts and Sciences, Amrita Vishwa Vidyapeetham, Mysuru
Campus–570026, Karnataka, India
Contributors xiii

M. N. Nagendra Prasad
Department of Biotechnology, Sri Jayachamarajendra College of Engineering, JSS Science and
Technology University, JSS Technical Institutional Campus, Mysore–570006, Karnataka, India

Radhakrishnan Preetha
Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and
Technology, Kattankulathur, Tamil Nadu–603203, India

Muralidharan Priyadharshee
Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and
Technology, Tamil Nadu, India
Syed Junaid Ur Rahman
Department of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan–64200, Pakistan
Ramith Ramu
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Sana Raza
Department of Microbiology, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan

Redaina
Department of Microbiology, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan

Raveendran Reshma
Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and
Technology, Kattankulathur, Tamil Nadu–603203, India

Hettipala Arachchige Darshanee Ruwandeepika

Department of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri
Lanka, Belihuloya, Sri Lanka
Bindu Sadanandan
Department of Biotechnology, M.S. Ramaiah Institute of Technology, Bangalore, Karnataka, India

Kanza Saeed
Department of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan–64200, Pakistan

Amna Sahar
Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of
Agriculture, Faisalabad, Pakistan

Nimra Sameed
Department of Food Science and Technology, Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan–64200, Pakistan

Aysha Sameen
National Institute of Food Science and Technology, Faculty of Food, Nutrition, and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

Liloma Shah
Department of Microbiology, Abdul Wali Khan University, Garden Campus, Mardan, Pakistan

Prithvi S. Shirahatti
PG Department of Biotechnology, Teresian College, Siddhartha Nagara, Mysuru–570011, Karnataka,
India
xiv Contributors

Chandan Shivamallu
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Anurag Singh
Faculty of Food Science and Technology, National Institute of Food Technology Entrepreneurship and
Management, Sonipat, Haryana, India
Soumya Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship
and Management, Sonipat, Haryana, India
Chandrashekar Srinivasa
Department of Biotechnology, Davangere University, Shivagangotri, Davanagere–577007, Karnataka,
India

S. Sujay
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Arifa Tahir
Environmental Science Department, Lahore College for Women University, Lahore, Pakistan

Farwa Tariq
National Institute of Food Science and Technology, Faculty of Food, Nutrition, and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

Tayyaba Tariq
National Institute of Food Science and Technology, Faculty of Food, Nutrition, and Home Sciences,
University of Agriculture, Faisalabad, Pakistan

M. Tejaswini
Department of Biotechnology and Bioinformatics, School of Life Sciences, JSS Academy of Higher
Education and Research, Mysuru–570015, Karnataka, India

Devarajan Thangadurai
Department of Botany, Karnatak University, Dharwad, Karnataka, India
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