نتایج جستجو برای: food borne bacteria
تعداد نتایج: 467486 فیلتر نتایج به سال:
Food-borne botulism is one of the dangerous food poisonings in human in the world. The specimens of 115 patients (serum and stool) with clinical symptoms of botulism, who were inpatient and outpatient were collected at some medical centers in Tehran and other areas of Iran, between April 1984 to August 1994. In this survey, specimens of 73 patients showed the toxin and spore of C.botulinum. Clo...
the aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. a total of 140 gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. based on the resultsthese 140 isolateswere dividedinto 9 groups. two or three isolated were select...
antimicrobial activity of plant extracts in traditional medicine on bacteria and fungi has been identified. medicinal plants have been used since ancient times as a food coloring and flavoring agents. also, plant extracts have been used for the prevention of diseases caused by food borne pathogens. with the use of active packaging that can interact with the environment and product, increased sh...
The viable but non-culturable (VBNC) state is a remarkable survival mechanism in which cells exist in a physiologically inactive state. Bacteria in the VBNC state do not form colonies, and thus, are difficult to detect using colony-based methods. As a result, VBNC bacteria are potentially virulent and can cause widespread contamination during food production. In the present study, we reported a...
Introduction: Food-borne bacterial diseases in many parts of the world, cause problems in public health and induce economic loss. The consumption of a raw or semi-cooked livers on the basis of incorrect traditionally customs and false beliefs are common in Iran which leading to transmission of the infectious agents such as bacteria in this way. The aim of this study is to evaluate the bacterial...
Xanthan gum (XG) is natural polysaccharides used in food industries as stabilizers and thickener agents. The problem is that some food products are found to be contaminated by pathogenic bacteria such as Escherichia coli (E. coli) and Staphyloccus aureus (S. aureus) that reduce their shelf life. This research aims to synthesize biodegradable antibacterial XG-grafted-poly(N-vinyl imidazole) PVI ...
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