Food-borne zoonoses have a major health impact in industrial countries. Campylobacter spp., Salmonella enterica, Yersinia enterocolitica and Listeria monocytogenes are high-risk food-borne zoonotic hazards in finishing pigs. The objectives of this work were (1) to study the isolation rate of pathogenic Y. enterocolitica, Salmonella spp., Campylobacter spp. and L. monocytogenes in the tonsils an...

We have developed a paper-based analytical device as a platform for colorimetric detection of pathogenic bacteria responsible for foodborne illness. The food industry currently relies on time-consuming and complex analysis techniques to determine the presence of live Escherichia coli, Listeria monocytogenes, and Salmonella enterica in food products. Advantages of the paper-based design include ...

The aim of this work is to compare the antimicrobial efficiency of aminolevulinic acid-based photosensitization (ALA-photo) and chlorophyllin-based photosensitization (CHL-photo) against Gram-positive Listeria monocytogenes and Gram-negative Salmonella enterica, to assess some quantitative inactivation parameters of their survival curves and to propose a strategy for their effective inactivatio...

Safety and quality of food have become a challenge for the food industry looking to replace synthetic preservatives with natural agents. In this context, cinnamon leaf essential oil (CLO) showed to be potent antioxidant and antimicrobial agent; however, its active compounds are highly reactive volatiles and grant strong odors and flavors when used as food additive. With this in mind, the object...

background: dominant lactic acid bacteria (lab) originally isolated from traditional non-dairy fermented foods, may harbor unique characteristics such as probiotic properties. in this research, probiotic potential of dominant lab isolated from pickled garlic was studied. methods: after isolation of dominant lab from pickled garlic produced with apple cider vinegar, the isolate was identified by...

This manuscript describes the synthesis of new Au(I) and Ag(I) complexes with aminophosphane ligands and a study of their antibacterial activity against Gram-negative Salmonella enterica serovar typhimurium and Escherichia coli and Gram-positive Listeria monocytogenes and Staphylococcus aureus. The bactericidal assays revealed the effectiveness of these compounds on paradigm Gram-negative and G...

I ntroduction Whole genome sequencing (WGS) for bacterial foodborne pathogen characterization is here to stay. Developments in WGS platforms have made it possible to sequence the entire genome of bacteria at prices comparable to common molecular subtyping methods. These data can provide nearperfect discrimination of bacterial isolates. While common molecular subtyping methods only interrogate s...

To evaluate the food safety effect of NaCl-free processing, acidification, smoking and high pressure in QDS processed dry-cured ham, 3 ham types (non-acidified smoked, acidified, and acidified smoked) were produced according to a standard (-S) and a new NaCl-free (-F) process. Slices were spiked with Listeria monocytogenes and Salmonella enterica (three strains each, <2 log CFU/g), dried by the...

AIMS To evaluate the antimicrobial properties of flavonoid-rich fractions derived from natural and blanched almond skins, the latter being a by-product from the almond processing industry. METHODS AND RESULTS Almond skin extracts were tested against Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica, Serratia marcescens), Gram-positive bacteria (Listeria mon...