Gastric acidity is recognized as the first line of defense against food-borne pathogens, and the ability of pathogens to resist this pH corresponds to their oral infective dose (ID). Naturally occurring and genetically engineered acid-sensitive enteric pathogens were examined for their ability to survive under acidic conditions of pH 2.5 for 2 h at 37 degreesC when inoculated onto ground beef. ...

BACKGROUND Escherichia coli O157:H7 and Shigella flexneri are well-known food-borne pathogens causing severe food poisoning at low infectious doses. Bacteriophages have been approved for food applications by the US Food and Drug Administration (FDA) and have been suggested as natural food preservatives to control specific food-borne pathogens. To develop a novel natural food preservative agains...

To better understand the epidemiology of bacterial food borne pathogens in children, in relation to pathogens in meats from a market in rural Thailand, we collected 73 cultures samples from raw chicken, pork and fish at a local market where diarrheal disease surveillance was conducted. Standard methods were employed to isolate, identify and serotype enteric pathogens from children and food samp...

background: parasitic intestinal infections are still among socioeconomic prob­lems in the world, especially in developing countries like iran. food-handlers that directly deal with production and distribution of foods between societies are one of the most important sources to transmit parasitic infections to humans. the aim of this study was to determine the prevalence of intestinal parasitic ...

Enterohaemorrhagic Escherichia coli and Salmonella enterica are considered two of the most serious food-borne bacteria. These pathogens are able to adapt to a wide variety of environments and can enter the food chain at any point. Over recent time there have been a number of notable, large-scale outbreaks associated with fresh fruit and vegetables. Both pathogens are zoonoses and commonly assoc...

Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activit...

Nanotechnology is being envisioned as a hurriedly developing field, it has potential to revolutionize food systems and improve the conditions of the food quality. The present study reports the synthesis of ZnO nanoparticles using wet chemical method and used as antimicrobial agent against Food borne Pathogens. The antibacterial activity of ZnO nanoparticles was examined against E. coli, and Pse...