Many different foodborne diseases have been described. For example, Shigella bacteria, hepatitis A virus and Norwalk virus were shown as a unwashed hands microorganisms, but pathogen Campylobacter and Escherichia coli were named as raw and undercooked meat and poultry or raw milk and untreated water born bacteria. However, two of them: Listeria monocytogenes and Yersinia enterocolitica are know...

Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on contact and in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contamination by pathogenic bacteria. EOs from cinnamon, allspice, and clove bud ...

Pathogenic parasites including helminths and protozoa are responsible for foodborne diseases in developed developing countries. Reports of waterborne protozoan infections very rare. Food zoonotic their transmission stages listed this review it is aimed to give brief information about the food-borne protozoa.

A set of four duplex SYBR Green I PCR (SG-PCR) assay combined with DNA extraction using QIAamp DNA Stool Mini kit was evaluated for the detection of foodborne bacteria from 21 foodborne outbreaks. The causative pathogens were detected in almost all cases in 2 hours or less. The first run was for the detection of 8 main foodborne pathogens in 5 stool specimens within 2 hours and the second run w...

Campylobacter jejuni is a pathogenic bacterium that causes human foodborne gastroenteritis [1]. In the United States, Campylobacter is responsible for an estimated 2.1-2.4 million cases of foodborne illnesses each year [2-4] resulting in 13,000 hospitalizations, 100 deaths and an estimated cost of over $1 billion annually [3,5]. FoodNet [6] reported that the number of infections and incidence o...

The continuous outbreaks of foodborne diseases have drawn public attentions to food safety. Early screening of foodborne pathogens is crucial to prevent and control of foodborne diseases. In this study, a novel electrochemical aptasensor was developed for rapid and sensitive detection of E. coli O157:H7 using the coaxial capillary with immune magnetic nanoparticles (MNPs) for specific separatio...

<p class="00-6Abstrak2Wtz">Monitor lizards have various body sizes, belong to the Varanidae and it is reported that there were kinds of pathogenic organisms in their bodies. This review aims describe information on potential as zoonotic diseases can be used a reference prevention originating from Varanidae. The results this discuss two types viruses, three bacteria, five protozoa, arthrop...

background :    due to excessive consumption of synthetic drugs, drug resistance rate of pathogenic bacteria is increasing and there is an ever-increasing need to find new safe compounds to tackle this problem. this study was conducted to investigate the consequences of chavill extract on the growth and viability of gastrointestinal pathogenic bacterium and probiotics bacteria.   methods :    t...

Listeriosis is a severe food borne disease with mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It foodborne predominantly causing infections through consumption contaminated and often associated ready-to-eat (RTE) dairy prod...