Food-borne fungi and biodeterioration.

Antibiosis of vineyard ecosystem fungi against food-borne microorganisms.

Fermentation extracts from fungi isolated from vineyard ecosystems were tested for antimicrobial activities against a set of test microorganisms, including five food-borne pathogens (Staphylococcus aureus EP167, Acinetobacter baumannii (clinically isolated), Pseudomonas aeruginosa PAO1, Escherichia coli O157:H7 (CECT 5947) and Candida albicans MY1055) and two probiotic bacteria (Lactobacillus p...

Antagonisitic Potential of Soil Bacteria Against Food Borne Fungi

Bacteria are able to synthesis a wide range of metabolites with fungicidal capabilities. The antagonistic potential of soil bacterial strains (E. coli, Baccillus fortis, B. faragiris, Pseudomonas flourescence and P. malophilia) was assessed by the dual culture technique against some food pathogenic fungi, i.e. Aspergillus flavus, A. niger, Penicillium italicum and P. simplicissmum. The result i...

Parasitic food-borne and water-borne zoonoses.

Estimates suggest that almost half of the population of the world is affected by water-borne and food-borne infections. Parasitic food-borne and water-borne zoonoses contribute to this statistic by inflicting a heavy toll on human health and causing serious direct and indirect losses to the agricultural industry. The inability of non-industrialised countries to keep pace with population growth,...

Antifungal activity of essential oils in the control of food-borne fungi growth and mycotoxin biosynthesis in food

Debates about the possible negative effects of synthetic preservatives have renewed consumer interest towards natural agents for extension of the product viability and the protection from microbial spoilage. For these reasons, there are current studies on the application of essential oils, extracts, and their components extracted from spices and other aromatic plants, as alternative biopreserva...

Food-borne Pathogens