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Consumption of pathogen contaminated food may pose a severe risk as in some cases a low infective dose is sufficient to cause illness. In addition, food contamination with antibiotic resistant bacteria could be a major threat to public health as the antibiotic resistance determinants can be transferred to other pathogenic bacteria. Unfortunately, raw food hygiene and antimicrobial resistance epidemiology is at its infancy in Vietnam. This book addresses some of these issues and provides a baseline profile of antimicrobial resistance and virulence of bacteria isolated from foods commonly sold in Vietnam. The book firstly provides detailed information on the presence of enteric bacteria in raw food samples collected from Vietnam and novel information on phenotypic and genotypic characteristics of their antibiotic resistance. Additionally, the pathogenic nature of these isolates is also demonstrated. This book will be of great value for researchers, microbiologists, molecular biologists, medical and veterinary technologists and especially of benefit for food safety regulators.

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