the antibacterial effect of alcoholic extract of satureja bactiarica were investigated quantitatively and qualitatively on two foodborne pathogenic bacteria including staphylococcus aureus and escherichia coli. determination of the mic and mbc values were used as quantitative method, and disk and well  diffusion methods were applied as qualitative methods.  the results of the disk diffusion tes...

BACKGROUND Simultaneous and rapid detection of multiple foodborne bacterial pathogens is important for the prevention of foodborne illnesses. OBJECTIVE The aim of this study was to evaluate the use of 16S rDNA and 23S rDNA sequences as targets for simultaneous detection of eight foodborne bacterial pathogens. METHODS Nineteen bacterial oligonucleotide probes were synthesized and applied to ...

Many pathogenic bacteria and fungi produce potentially lethal toxins that cause cytotoxicity or impaired cellular function either at the site of colonization or other locations in the body through receptor-mediated interactions. Various factors, including biotic and abiotic environments, competing microbes, and chemical cues affect toxin expression in these pathogens. Recent work suggests that ...


 Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases often contaminate food harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene environmental sanitation conditions have a high potential for contamination. The purpose this study was compare the contamination level bacterial, in bulk packaged chicken as well determin...

The present study examines the possible antibacterial mechanism of action of the essential oil obtained from Chamaecyparis obtusa (COEO) sawdust against foodborne pathogenic bacteria. The COEO was obtained by microwave-assisted hydrodistillation of C. obtusa sawdust. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of COEO against the tested foodbor...

Food safety is a major concern for human health. Foodborne pathogens are responsible several millions of cases annually worldwide. In order to inactivate these foodborne pathogens, numerous methods available. However, conventional have drawbacks, such as heat treatment significantly affects nutritional properties foods, chemical sanitizers leave residue on foods and food contact surfaces, high-...