The rapid detection of pathogens in food is becoming increasingly critical for ensuring the safety of consumers, since the majority of food-borne illnesses and deaths are caused by pathogenic bacteria. Hence, rapid, sensitive, inexpensive and convenient approaches to detect food-borne pathogenic bacteria is essential in controlling food safety. In this study, a multiplex PCR assay for the rapid...

Bacteriocins and microcins are ribosomally synthesized antimicrobial peptides that are usually active against phylogenetically related bacteria. Thus, bacteriocins are active against Gram-positive while microcins are active against Gram-negative bacteria. The narrow spectrum of action generally displayed by bacteriocins from lactic acid bacteria represents an important limitation for the applic...

phoenix dactylifera a collection of flowers in each inflorescence branches grown on a diet of dates in the series are drawn oval wooden sheath. in this study, the antimicrobial properties against pathogenic bacteria phoenix dactylifera well dilution method (micro dilution) and disc diffusion and mold spoilage due to extract the disk diffusion method was studied. tarvnh extract the bacteria baci...

Contamination of kitchen surfaces, during food preparation, due to bacteria present in foodstuff is one of the main causes of foodborne outbreaks. Cells adhered to those surfaces of domestic kitchens are not easily removed by normal cleaning procedures. Therefore, they can be a source of contamination for other foods and objects. Several studies indicate that various pathogenic bacteria like Li...

Why irradiate food products? Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. Currently, a significant number of chemicals are used on food products for preserving/preventing insect losses. In roots and tubers, sprouting can be a major cause of losses. In developing countries where handling, transportation, and storage conditions are less ad...

background and objectives: despite the vast production of new antibiotics in the last three decades, resistance to these drugs by microorganisms has increased and essential oils (eos) have been recognized to possess antimicrobial properties. methods:  in the present study, eos obtained from aerial parts of thymus vulgaris l., lavandula angustifolia mill., rosmarinus officinalis l. and mentha pi...

Pathogenic bacteria are one of the major concerns in food industries and water treatment facilities because of their rapid growth and deleterious effects on human health. The development of fast and accurate detection and identification systems for bacterial strains has long been an important issue to researchers. Although confirmative for the identification of bacteria, conventional methods re...