background and aim: for rapid growing drug resistance among pathogenic microorganisms, it is essential to find new compounds with antimicrobial activity. medicinal herbs application in traditional treatment for thousand years, make this natural compound to the best choice for antimicrobial studies. the aim of this study is to determine the antimicrobial activity of artemisia against some import...

Biofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria. Staphylococcus aureus is one of the major bacteria causing food-borne diseases in humans. A study designed to determine the presence of S. aureus on food contact surfaces in dairy, meat, and seafood environments and to identify coexisting microbiota has therefore been carried out. A total o...

In the last decade, many foodborne and waterborne emerging pathogenic bacteria (eg. Escherichia coli O157:H7, Helicobacter pylori, Campylobacter spp.) were found to be a serious health hazard for both developed and developing countries. The use of molecular based technologies in microbial diagnostic has greatly enhanced the ability to detect and quantify pathogenic bacteria in food and water. M...

Solvent extracts from the carnivorous plant Dionaea muscipula (Venus flytrap) were prepared using eight different organic solvents, and examined for antibacterial activity against food-related pathogenic and putrefactive bacteria. All solvent extracts showed higher antibacterial activity against gram positive bacteria than against gram negative bacteria. The TLC-bioautography analysis of the ex...

Listeria monocytogenes is a pathogenic bacterium of importance to public health and food safety agencies. We present the genome sequence of the serotype 1/2a L. monocytogenes food isolate HPB913, which was collected in Canada in 1993 as part of an investigation into a sporadic case of foodborne illness.

Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. ...

Rapid methods for testing foods for the presence of pathogenic bacteria typically suffer from poor sensitivity and therefore require large concentrations of the bacteria to be present for detection. Food contaminated with pathogenic bacteria may often contain only a very small number of the microorganisms making their direct detection very challenging even with existing state-of-the-art methods...

According to the UN Food and Agriculture Organization (FAO), “aquaculture, probably the fastest growing food-producing sector, now accounts for nearly 50 percent of the world's food fish” [1]. However, production is hampered by unpredictable mortalities that may be due to the negative interactions between fish and pathogenic bacteria. Intensive fish farming has resulted in a problematic growth ...

Bacteria have a remarkable ability to adapt, evolve and survive by developing resistance to therapeutic compounds. This ability is also shared by other pathogenic agents such as viruses, fungi, and parasites. Even when focusing on bacterial resistance only, this phenomenon is quite complex to analyse due to the diversity of animal species, the diversity of rearing environment, the number of ant...

Pathogenic forms of Escherichia coli are commonly known to cause a variety of diarrheal diseases in hosts. Present study was designed to identify such pathogenic E. coli isolates from 7 different groups of street vended foods including cream, egg, non fried dry food and fried dry food, salad, cooked and non cooked items. Among 400 samples studied, almost all were found to be contaminated with a...