This study reviews microbial quality of ready-to eat foods; specifically food safety, basic Hazard Analysis and Critical Point [HACCP] and public perception of food borne diseases. Others include the vulnerable group of food borne diseases, bacterial food borne diseases, causes of food borne diseases. The objective of this study is to review the microbial quality of vended foods in urban school...

This study assessed the clinical characteristics, epidemiological trends, and changes associated with major pathogens causing gastrointestinal inflammation. We retrospectively analyzed test results of hospitalized patients who were administered a mPCR for diarrhea bacteria between June 2010 December 2019 at Cheonan Dankook University hospital in Republic Korea identified characteristics trends ...

Bacteria are constantly faced to stress situations in their ecological niches, the food and the host gastrointestinal tract. The capacity to detect and respond to surrounding changes is crucial for bacterial pathogens to survive or grow in changing environments. To this purpose, cells have evolved various sophisticated networks designed to protect against stressors or repair damage caused by th...

Cholera is an acute intestinal infection caused by the water borne bacteria Vibrio cholerae O1 or O139 (V. cholerae). Infection is mainly through ingestion of contaminated water or food (Kelly, 2001). Approximately 102-103 cells are required to cause severe diarrhea and dehydration (Sack et al., 1998; Hornich et al., 1971). Ingested cholera vibrios from contaminated water or food must pass thro...

Food borne illness is a serious public health problem. Number of Person dies as a result of food borne illnesses are primarily the very young, elderly and the immunocompromised. Recent changes in human demographics and food preferences, changes in food production and distribution systems, microbial adaptation, and lack of support for public health resources and infrastructure have led to the em...