In view of the increasing demand of value added herbal products, an attempt was made to produce a functional fermented Aloe vera based herbal wine. The wine was evaluated for effect on probiotics and food borne pathogens. Aloe vera gel, supplemented with sugar proved to be a good medium for the growth of Saccharomyces cerevisiae for making the Aloe vera wine. The wine was found to be similar to...

background: in current study, chemical composition and antibacterial activity of leaves and flowers essential oils of origanum vulgare ssp. gracile against four food-borne pathogens including  escherichia coli, listeria monocytogenes, salmonella thyphimurium and staphylococcus aureus were examined. methods: the different organs (leaves and flowers) of o. vulgare ssp. gracile were harvested at f...

US policy regarding health care worker-to-patient transmission of bloodborne pathogens, issued in 1991, is flawed. We review current evidence of such nosocomial infections and conclude that a standardized national policy is needed, which includes improved surveillance and follow-up of blood exposures to patients and targeted practice restrictions for infected practitioners performing exposure-p...

The objectives of this study were to assess the microbiological quality of Egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. The results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. Results from the agar...

Functional innate and acquired immune responses are required to protect the host from pathogenic bacterial infections. Modulation of host immune functions may have beneficial or deleterious effects on disease outcome. Different types of dietary fatty acids have been shown to have variable effects on bacterial clearance and disease outcome through suppression or activation of immune responses. T...

The safe and effective elimination of food borne pathogens represents an important unmet need. Multiple lines of converging evidence point to the use of olive juice and olive oil polyphenols, particularly HIDROXTM and hydroxytyrosol, to protect foods against pathogens. HIDROXTM and hydroxytyrosol are natural products that exert significant antibacterial effects against food borne bacteria. Mult...

Certain human bacterial pathogens such as the enterohemorrhagic Escherichia coli and Salmonella enterica are not proven to be plant pathogens yet. Nonetheless, under certain conditions they can survive on, penetrate into, and colonize internal plant tissues causing serious food borne disease outbreaks. In this review, we highlight current understanding on the molecular mechanisms of plant respo...

A growing body of documents shows that rising average global temperatures can be one of several causes of disease emergence and reemergence among human and animal populations. In this regard, climate mostly affects diseases caused by pathogens that spend part of their lifecycle outside of the host, exposed to the environment like water-borne diseases, food-borne pathogens, and vector-borne zoon...

objective: due to the alarming increase the incidence and prevalence of infectious diseases and increasing bacterial resistance to antibiotics need to discover new strong antimicrobial compounds is feeling.methods: in this study, the antimicrobial properties of spider silk pholcus phalangioides produced in sterile conditions against two bacteria, listeria monocytogenes and esherichia coli with ...

Non-O157 Shiga toxin-producing Escherichia coli (STEC) strains are emerging food-borne pathogens causing life-threatening diseases and food-borne outbreaks. A better understanding of their evolution provides a framework for developing tools to control food safety. We obtained 15 genomes of non-O157 STEC strains, including O26, O111, and O103 strains. Phylogenetic trees revealed a close relation...