Chemical preservatives in foods are nowadays added at lower concentrations. However, this may allow survival of bacterial cells and induce increased resistance to various preservatives. In this study, the effects of growth in NaCl (10% or 15%) on survival of Staphylococcus aureus strains in various chemical and physical preservatives were investigated. Growth of the strains for 20 h at 37 ̊C in ...

background and objectives:  high concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. the aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (sb, ps, mp, pp) in foodstuff by high performance liquid chromatography. materials and ...

Clostridium difficile is an important enteric pathogen of humans and food animals. Recently it has been isolated from retail foods with prevalences up to 42%, prompting concern that contaminated foods may be one of the reasons for increased community-acquired C. difficile infection (CA-CDI). A number of studies have examined the prevalence of C. difficile in raw meats and fresh vegetables; howe...

Introduction A food additive is any substance not commonly regarded or used as food, which is added to, or used in or on, food at any stage to affect its keeping quality, texture, consistency, taste, colour, alkalinity or acidity, or to serve any other technological function in relation to food, and includes processing aids in so far as they are added to or used in or on food. Food additives in...

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approve...

Bacteriophages have been suggested as natural food preservatives as well as rapid detection materials for food-borne pathogens in various foods. Since Listeria monocytogenes-targeting phage cocktail (ListShield) was approved for applications in foods, numerous phages have been screened and experimentally characterized for phage applications in foods. A single phage and phage cocktail treatments...

A 34-year-old woman referred episodes of gastrointestinal disorders and sometimes angioedema of the lips which appeared within 2 hours from the ingestion of packed food like biscuits, cereals or fruit juice. A patch test with the standard European series and with food preservatives was positive for fragrances mix. The avoidance of packed food labelled as containing flavours among the ingredient...