conclusions the results showed that some patients were probably contaminated with nonbacterial and nonparasitic agents. all the parasitic isolates were resistant to most antibiotics. therefore determination of microbial isolates and antibiotic susceptibility is necessary before treatment procedures. results of 2376 patients, 466 (19.6%) were contaminated with pathogenic bacteria or protozoa.the...

Why irradiate food products? Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. Currently, a significant number of chemicals are used on food products for preserving/preventing insect losses. In roots and tubers, sprouting can be a major cause of losses. In developing countries where handling, transportation, and storage conditions are less ad...

The high-water content of tomato predisposes it to spoilage by bacteria and fungi that can pose significant health threats consumers. However, parameters such as environment human factors influence the rate contamination microbial species involved. Hence, present study aims determine various pathogenic associated with tomatoes sold in some markets southern Benin. A total 70 were sampled, out wh...

Foodborne disease is a global threat that can affect all sections of society, both in developed or developing countries . Bacillus cereus Gram-positive bacteria cause food poisoning humans. [2] Real-Time PCR detection method one the molecular marker methods has been widely recognized as fast, reliable, sensitive and specific tool for detecting pathogenic bacteria. In previous studies, optimum c...

bacteria usually cause disease in the gastrointestinal tract by colonization and growth in the gastrointestinal tract, where the micro organisms may invade the tissues of host or secretion of an exotoxin that is performed in food and then ingested by the host, examples of second group include: staphylococcal, bacillus cereus, clostridial (c.botulinum and c.perfringens type a) toxin. in this stu...

Natural compounds including essential oils (EOs) are used to inhibit the pathogenic bacterial growth in foods. The objective of this study was to investigate the combined effect of Trachyspermum ammi EO and propolis ethanolic extract (PEE) on some food pathogenic bacteria. In this study, the effect of T. ammi EO and PEE at different concentrations, individually and in combinat...

The development of rapid, sensitive and specific methods for the detection foodborne pathogens is important to ensure food safety. Currently, such as counting methods, immunoassays, biosensors have been developed detecting pathogenic bacteria, impedance sensors combined with microfluidic technology received extensive attention. This paper outlines advances applications pathogens. And reviews cu...

Contamination of kitchen surfaces, during food preparation, due to bacteria present in foodstuff is one of the main causes of foodborne outbreaks. Cells adhered to those surfaces of domestic kitchens are not easily removed by normal cleaning procedures. Therefore, they can be a source of contamination for other foods and objects. Several studies indicate that various pathogenic bacteria like Li...