The coriander seed extract in 80% methanol is examined for the polyphenol composition and the antimicrobial potential against pathogenic bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus pumilus. Gallic acid, caffeic acid, ellagic acid, quercetin and kaempferol are principle polyphenolics identified and quantified in the coriander extract by HPLC. The antimi...

Cronobacter spp. are emerging infectious bacteria that can cause acute meningitis and necrotizing enterocolitis in neonatal and immunocompromised individuals. Although this opportunistic human-pathogenic microorganism has been isolated from a wide variety of food and environmental samples, it has been primarily linked to foodborne outbreaks associated with powdered infant formula. The U.S. Food...

Leafy green vegetables have been identified as a source of foodborne illnesses worldwide over the past decade. Human enteric pathogens, such as Escherichia coli O157:H7 and Salmonella, have been implicated in numerous food poisoning outbreaks associated with the consumption of fresh produce. An understanding of the mechanisms responsible for the establishment of pathogenic bacteria in or on veg...

Copyright © 2015 Miguel Prieto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Foodborne microbial diseases are a significant public health threat. They occur in both developed and developing countries with different food i...

Numerous plants of medicinal value grow on Hainan Island (China). Given the lack knowledge phytochemical and pharmacological properties Michelia shiluensis Chun Y. F. Wu (M. shiluensis), application natural antioxidants antimicrobials in food industry has attracted increasing interest. This study aimed to compare chemical composition, free-radical-scavenging capacity, antibiosis aqueous extract...

foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. the most common viruses transmitted via food are hepatitis a virus and norwalk-like caliciviruses. also, the most common bacteria involved in foodborne illnesses are campylobacter jejuni, clostridium perfringens, salmonella spp, escherichia coli...

The effect of nanoemulsions based on rosemary essential oil (BNE) and its purified version (BEO) the growth fish spoilage bacteria (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, mirabilis) foodborne pathogens (S. Paratyphi A, aureus, K. pneumoniae, faecalis) their biogenic amine formation were investigated in tyrosine decarboxylase broth (TDB) using HPLC method. flavour ...

Campylobacter is the most common cause of diarrheal illness due to bacteria. according to the centers for Disease control and prevention (2010), over 2.4 million people are affected each year. in 2011, the cDc estimated that Campylobacter accounts for 9% of all foodborne illness, 15% of hospitalizations, and 6% of deaths. Moreover, the total basic cost of illness associated with Campylobacter i...