Antibody-based sensors permit the rapid and sensitive analysis of a range of pathogens and associated toxins. A critical assessment of the implementation of such formats is provided, with reference to their principles, problems and potential for 'on-site' analysis. Particular emphasis is placed on the detection of foodborne bacterial pathogens, such as Escherichia coli and Listeria monocytogene...

Detection of pathogens in the food chain is limited mainly to bacteria, and the globalization of the food industry enables international viral foodborne outbreaks to occur. Outbreaks from 2002 through 2006 recorded in a European norovirus surveillance database were investigated for virologic and epidemiologic indicators of food relatedness. The resulting validated multivariate logistic regressi...

Aging is associated with loss of the physical barriers and immune efficiency that typically control pathogens' access to and multiplication within the body, thus making infection more likely in elderly persons. Chronic diseases and other health factors, such as malnutrition and immobility, may increase susceptibility to and severity of infections, including foodborne illnesses, in elderly perso...

UNLABELLED The influence of natural zeolite on biogenic amines (BAs) and ammonia (AMN) production by eight common gram negative and positive foodborne pathogens (FBP) were investigated in histidine decarboxylase broth (HDB). Presence of 1% zeolite in the HDB resulted in significantly higher AMN production. Histamine (HIS) production by gram positive bacteria was as low as 0.5 mg/L, whereas Esch...

Public health implications of microbial food safety and foodborne diseases in developing countries F ood is one of the most important transmission routes of diseases globally due to microbial contaminations (1). Global emergence and re-emergence of foodborne pathogens have made microbio-logical safety and quality of food of public and health important (1, 2). Globally, more than 250 sources of ...

ow safe is our food? Put another way, how much illness in the United States is caused by foodborne pathogens? It sounds like a simple question. Getting a reasonable answer, however, is far from simple. The basic problem lies in the fact that only a small fraction of foodborne disease cases get reported through offi cial (or unoffi cial) reporting systems. Calculating the " real " rate of foodbo...

Foodborne pathogens cause >9 million illnesses annually. Food safety efforts address the entire food chain, but an essential strategy for preventing foodborne disease is educating consumers and food preparers. To better understand the epidemiology of foodborne disease and to direct prevention efforts, we examined incidence of Salmonella infection, Shiga toxin-producing Escherichia coli infectio...

An updated data analysis in the changing foodborne pathogens evolution in Romania and improvements in food chain traceability is provided for comparison with trends in the context of global food trade. This report represents a monitoring plan from 2013-2014, that was used to assess the prevalence of some foodborne pathogens from different meat (bovine, sheep, goat, pork, chicken, turkey carcass...