Preshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?

Freshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?

The microbiological quality of selected fresh vegetables; lettuce, cabbage, mukunuwenna, gotukola, and tomato were assessed from different market types in the Kandy district. Fifty samples of each vegetable were tested for viable bacterial count (VBC), Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7, before and after washing using tap water. The average VBC in unwashed vege...

Food-borne Pathogens

Screening of antibacterial activity of lactic acid bacteria isolated from fermented vegetables against food borne pathogens

This study aims to screen the antibacterial activity of lactic acid bacteria (LAB) isolated from home-made fermented vegetables against common food borne pathogens. The antagonistic properties of these isolates against Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Bacillus cereus were examined using agar well diffusion method. Four LAB namely MF6, MF10, MF13, and MF15 ide...

Food-borne Pathogens and Public Health

Evaluation of Antimicrobial Activity of Spider Silk Pholcus Phalangioides Against Two Bacterial Pathogens in Food Borne

Objective: Due to the alarming increase the incidence and prevalence of infectious diseases and increasing bacterial resistance to antibiotics need to discover new strong antimicrobial compounds is feeling.Methods: In this study, the antimicrobial properties of spider silk Pholcus phalangioides produced in sterile conditions against two bacteria, Listeria monocytogenes and <em...