Listeria monocytogenes (commonly called Listeria) named for Joseph Lister. Listeria monocytogenes, is the bacterium that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of graving and reproducing inside the host’s cells, and is one of the most virulent food-borne pathogens of clinical infections resulting in death. Listeriosis is the leading cause of death amo...

Non-Typhoidal Salmonella (NTS) species are important food-borne pathogens. Although acute gastroenteritis is the most common clinical symptom, complications can occur resulting in bacteraemia with or without focal infections. Food products, especially food of animal origin such as poultry are associated with the transmission to humans. In Africa, NTS are among the most common cause of bloodstre...

Introduction: Dental students are at high risk for occupational exposure to blood borne pathogens (including HBV, HCV and AIDS) via sharps and needle stick injuries (NSIs). The aim of this study was to evaluate sharps and needle stick injuries among dental students and students' practice regarding protective strategies against blood borne pathogens. Methods: This cross-sectional study was perfo...

Nepeta cataria L. is traditionally consumed as a food additive. The effects of three different harvest stages of N. cataria essential oils (EOs) against most common causes of food-borne infections were evaluated by broth microdilution method as recommended by the Clinical and Laboratory Standards Institute (CLSI). The chemical composition of the EOs from N. cataria has been analyzed by gas chro...

Food-borne diseases are estimated at 76 million illnesses and 5000 deaths every year in the United States with the greatest burden on young children, the elderly and immunocompromised populations. The impact of efficient food distribution systems and a truly global food supply ensures that outbreaks, previously sporadic and contained locally, are far more widespread and emerging pathogens have ...