Listeriosis is an important food-borne disease that causes high rates of morbidity and mortality. For reasons that are not clear, most large outbreaks of human listeriosis involve Listeria monocytogenes serotype 4b. Relatively little is known about the pathogenesis of listeriosis following gastrointestinal exposure to food-borne disease isolates of L. monocytogenes. In the present study, we inv...

Candida is a yeast species recognized as the most frequent etiological agent of systemic and invasive thrush in humans. Invasions can affect all tissues, organs and systems of human in various stages of development. In the last 10 years Candida infections have increased 15 times. The purpose of our study was to determine the sensitivity of four antibiotics belonging to three different groups of...

Cholera is an acute intestinal infection caused by the water borne bacteria Vibrio cholerae O1 or O139 (V. cholerae). Infection is mainly through ingestion of contaminated water or food (Kelly, 2001). Approximately 102-103 cells are required to cause severe diarrhea and dehydration (Sack et al., 1998; Hornich et al., 1971). Ingested cholera vibrios from contaminated water or food must pass thro...

Despite the world-wide reports of outbreaks of food-borne listeriosis, the occurrence of Listeria is still not widely reported in Nigeria. This is possibly due to lack of a large cold storage food chain and the absence of a comprehensive surveillance system for food-borne pathogens. Searches carried out on major databases revealed that Listeria has been reported in humans, animals, environment ...

BACKGROUND Food-borne pathogens are among the most significant problems in maintaining the health of people. Many probiotics have been widely reported to alleviate and protect against gastrointestinal infections through antibacterial secretion. However, the majority of them cannot always play antagonistic roles under gut conditions. Probiotic bacteria of human origin must possess other protecti...

This study reviews microbial quality of ready-to eat foods; specifically food safety, basic Hazard Analysis and Critical Point [HACCP] and public perception of food borne diseases. Others include the vulnerable group of food borne diseases, bacterial food borne diseases, causes of food borne diseases. The objective of this study is to review the microbial quality of vended foods in urban school...

• Though there is no evidence to support the use of restrictive low bacteria diets, it is prudent to provide general food safety advice to kidney transplant recipients. • A consultation with a dietician is important to: – identify the most important food safety issues and dietary modifications relevant to each individual patient, and – ensure dietary requirements are met while food safety preca...