Larval and adult fruit flies are attracted to volatiles emanating from food substrates that have been occupied by larvae. We tested whether such volatiles are emitted by the larval gut bacteria by conducting tests under bacteria-free (axenic) conditions. We also tested attraction to two bacteria species, Lactobacillus brevis, which we cultured from larvae in our lab, and L. plantarum, a common ...

Macrobenthic deposit feeders and bacteria compete for the same detrital food resources. We hypothesize that the spatial scale at which food is distributed in the sediment is an important factor determining the outcome of this competition. Macrobenthic deposit feeders are better adapted for fast consumption of food in concentrated patches, whereas diluted food can only be exploited by bacteria. ...

Due to the ability of foodborne pathogens to survive in low moisture food, the decontamination of milk powder is an important issue in food protection. The safety of food products is, however, not always insured and the different steps in the processing of food involve physiological and metabolic changes in bacteria. Among these changes, virulence properties may also be affected. In this study,...

The potential impact on human health from antibiotic-resistant bacteria selected by use of antibiotics in food animals has resulted in many reports and recommended actions. The U.S. Food and Drug Administration Center for Veterinary Medicine has issued Guidance Document 152, which advises veterinary drug sponsors of one potential process for conducting a qualitative risk assessment of drug use ...

Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemi...

Bacteria are present everywhere—all around and within us. Are you scared of them? Do not be, because most bacteria are actually good for us. Only a small number of them can occasionally cause infections, making us sick. Bacteria cause infections by dividing quickly inside the human body, that is, by the process of one cell dividing into two cells at a fast pace. To fuel growth and division, bac...

We assessed horizontal gene transfer between bacteria in the gastrointestinal (GI) tract. During the last decades, the emergence of antibiotic resistant strains and treatment failures of bacterial infections have increased the public awareness of antibiotic usage. The use of broad spectrum antibiotics creates a selective pressure on the bacterial flora, thus increasing the emergence of multires...

Food allergy is an immune illness to dietary proteins, with symptoms extending from mild gastrointestinal symptoms to critical anaphylactic shock. Probiotic bacteria may advance endogenous barrier systems in patients with food allergy, and by relieving intestinal inflammation, may perform as a useful tool in the prevention and management of food allergy. Recently, it was reported that using pro...

Food poisoning has been emerged as a worldwide health issue and related illness in both developed and developing countries confirms its significance as an important public health priority.In vitro antibacterialevaluationof nine fluoroquinolone derivatives against food borne bacteria including Gram-positive (Staphylococcus aureus) and Gram-negative (Salmonella enterica, Escherichia coli, Yersini...