Foodborne Pathogens In
نویسنده
چکیده
National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China; △ Guangdong Provincial Center for Disease Control and Prevention, Guangzhou 510300, Guangdong, China; Guangxi Regional Center for Disease Control And Prevention, Nanning 530028, Guangxi, China; Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051,Zhejiang, China; Fujian Provincial Center for Disease Control and Prevention, Fuzhou 350001, Fujian, China; Hubei Provincial Center for Disease Control and Prevention, Wuhan 430079, Hubei, China
منابع مشابه
Molecular approaches for detection and identification of foodborne pathogens
Foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. The most common viruses transmitted via food are hepatitis A virus and Norwalk-like caliciviruses. Also, the most common bacteria involved in foodborne illnesses are Campylobacter jejuni, Clostridium perfringens, Salmonella spp, Escherichia...
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The aim of this study was to investigate the effect of sodium dodecyl sulfate (SDS), citric acid, and hydrogen peroxide (H2O2), alone or in combination, on reducing the population of four foodborne pathogens, including Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus on eggshells. In each series of tests, eight fresh eggs were inoculated with each bact...
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In recent years, increasing in the level of public health consciousness has led to a drastic decrease in the use of synthetic food preservatives. Therefore, there has been a growing demand for novel antimicrobials. Apart from that, finding low cost sources has been always an important issue for food marketers. The present study was designed to investigate in-vitro antibacterial activities of gr...
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Lactobacilli commonly used as a probiotic and they can be isolated from various sources such as fermented foods and gastrointestinal tracts of humans and animals. The aims of this study were isolation and identification of lactobacilli from honey and investigation of some probiotic properties and antimicrobial effects against foodborne bacterial pathogens. A total of 88 honey samples were colle...
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Background and Objectives: Nowadays, use of essential oils in food preservation is popular by researchers not only as antimicrobial agents but also as replacements for synthetic harmful preservatives. Objectives of this study were extraction and identification of Anise essential oil (AEO) compounds as well as assessment of the oil antimicrobial properties on four Gram-negative and Gram-positive...
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