Food-borne diseases constitute a major public health problem. Due to increased morbidity and mortality leading to time loss in the work place and reduced productivity, food-borne diseases across the world cost billions of dollars annually1. The Clostridium group of bacteria is commonly found in soil everywhere in the world, and some of its species live harmlessly in our intestines. Clostridium ...

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Botulism is a muscle-paralyzing disease caused by neurotoxins (types A-G) produced by the bacteria Clostridium botulinum. Symptoms of food-borne botulism most commonly appear 12-36 h after eating contaminated food, but the earliest neurological symptoms may in some cases start abruptly. Here, we report the cases of two patients with food-borne botulism who were admitted to the neurological emer...

RFID systems have been used in numerous applications like asset tracking, toll collection and libraries. The following paper presents our ongoing research for the Auburn University Detection and Food Safety (AUDFS) project to use RFID technology combined with sensors for detection of pathogens in food. AUDFS aims to integrate the breakthroughs in the detection of food borne illnesses with advan...

background essential oils (eos) possess antibacterial properties and represent a natural source to treat infections and prevent food spoilage. their chemical composition might be affected by the environmental condition and the developmental growth stages of the plant. objectives the current study aimed to determine the variations in chemical compositions and antimicrobial activities of the eos ...

A strong code of regulations exists in the United States to control pathogens and other microbes in food and drink. Despite strict enforcement, food-borne illness persists. Parasitic animals in foods are particularly difficult to detect because there are no simple culture systems for their multiplication and because sanitary measures against fecal contamination are ineffective against parasite ...

In recent years, there has been an increase in the incidence of food-borne diseases worldwide, with viruses now recognized as a major cause of these illnesses.The viruses implicated in food-borne disease are the enteric viruses, which are found in the human gut, excreted in human feces, and transmitted by the fecal-oral route. Many different viruses are found in the gut, but not all are recogni...

Source attribution of cases of food-borne disease represents a valuable tool for identifying and prioritizing effective food-safety interventions. Microbial subtyping is one of the most common methods to infer potential sources of human food-borne infections. So far, Salmonella microbial subtyping source attribution models have been implemented by using serotyping and phage-typing data. Molecul...

About 5% of Clostridium perfringens type A isolates carry the cpe gene encoding the C. perfringens enterotoxin. Those cpe-positive type A isolates are important causes of food-poisoning and non-food-borne cases of diarrheas in humans, as well as certain veterinary cases of diarrhea. Previous studies have determined that the enterotoxigenic type A isolates causing both non-food-borne human gastr...