Food-borne intoxication, caused by heat-stable enterotoxins produced by Staphylococcus aureus, causes over 240,000 cases of food-borne illness in the United States annually. Other staphylococci commonly associated with animals may also produce these enterotoxins. Foods may be contaminated by infected food handlers during slaughter and processing of livestock or by cross-contamination during foo...

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...