In this study, we compared the effectiveness of armoise and clove bud essential oils (EOs) and the combination of low concentrations of copper (Cu) and lactic acid (LA) against E. coli O157:H7 in a laboratory medium. Three strains of Escherichia coli O157:H7 (ATCC700599, ATCC51659, and ATCC43895) were used in this study. Antibacterial activity was determined by measuring the turbidity of a brot...

An optical sensor system, namely NIR laser scatter imaging system, was developed for rapid and noninvasive classification of foodborne pathogens. This developed system was used for images acquisition. The current study is focused on exploring the potential of this system combined with multivariate calibrations in classifying three categories of popular bacteria. Initially, normalization and Zer...

Foodborne infections are a significant cause of morbidity and mortality in human populations. Risk assessment and public health control measures could be greatly enhanced by establishing an accurate relationship between ingested dose and infection probability, and defining minimum infectious doses. In this paper, a novel neural network model is proposed for dose–response of foodborne pathogens....

Food safety education is most effective when messages are targeted toward changing behaviors most likely to result in foodborne illness. The five major control factors for pathogens are personal hygiene, adequate cooking, avoiding cross-contamination, keeping food at safe temperatures, and avoiding foods from unsafe sources. Pathogens associated with poor personal hygiene have the highest incid...

Some microorganisms can induce adaptive responses to environmental stresses, which can enhance their tolerance to these stresses and may promote persistence under adverse conditions. Stress responses of foodborne pathogens can have profound effects on their survival in foods. Additionally, exposure to one sublethal stress may produce a spectrum of adaptive responses, cross-protecting microorgan...