This study set out to evaluate the microbiological status of rabbit meat and the possibility of using irradiation to control foodborne pathogenic bacteria and extend the refrigerated storage life of meat. Rabbit meat samples were γ irradiated at doses of 0, 1.5 and 3 kGy. The samples were stored at refrigeration temperature, then the effects of irradiation and storage on their microbiological, ...

Lactobacilli represent a major Lactic Acid Bacteria (LAB) component within the complex microbiota of fermented foods obtained from meat, dairy, and vegetable sources. Lactococci, on the other hand, are typical of milk and fermented dairy products, which in turn represent the vast majority of fermented foods. As is the case for all species originating from the environment, foodborne lactobacilli...

This study was undertaken to characterize a lactic acid bacterium 4I1, isolated from the freshwater fish, Zacco koreanus. Morphological, biochemical, and molecular characterization of 4I1 revealed it to be Pediococcus pentosaceus 4I1. The cell free supernatant (CFS) of P. pentosaceus 4I1 exhibited significant (p < 0.05) antibacterial effects (inhibition zone diameters: 16.5-20.4 mm) against tes...

G. López-Campos et al., Microarray Detection and Characterization of Bacterial Foodborne Pathogens, SpringerBriefs in Food, Health, and Nutrition, DOI 10.1007/978-1-4614-3250-0_2, © Guillermo Lopez-Campos, Joaquin V. Martinez-Suarez, Mónica Aguado-Urda, Victoria Lopez Alonso 2012 Abstract The detection and enumeration of microorganisms in food are an essential part of any quality control or foo...

A large outbreak of Escherichia coli O157:H7 in Japan, caused by salt-pickled napa cabbage, highlighted potential hazards posed by this vegetable, which is a ready-to-use form of kimchi or some side dishes that does not undergo heat treatment. Here, microbiological quality of 500 commercial salted napa cabbages were examined (quantitative analysis: Aerobic Plate Count [APC], total coliforms [TC...

Foodborne pathogenic bacteria are exposed to a number of environmental stresses during food processing, storage, and preparation, and in the human body. In order to improve the safety of food, the understanding of molecular stress response mechanisms foodborne pathogens employ is essential. Many response mechanisms that are activated during heat shock may cross-protect bacteria against other en...

conclusions these human-derived lab and bifidobacteria exhibited different mechanisms involved in pathogenic inhibition. therefore a combination of these probiotic strains could be a great promise and possibility for the development of probiotic products to effectively prevent and control food-borne infection in humans. background food-borne pathogens are among the most significant problems in ...

Campylobacter and Salmonella are the most commonly reported pathogens causing foodborne illness in the United States. In turkeys, the potential that semen used for artificial insemination is contaminated with these foodborne pathogens has not been investigated. Because semen on turkey farms is pooled and then used to inseminate multiple hens, contaminated semen could easily spread these bacteri...