objective: to investigate microorganisms causing bacteremia in jordanian children and to assess their sensitivity to various groups of antimicrobials. methods: a retrospective study was conducted on positive blood cultures taken from 378 children aged below 15 year, who sought medical attention at princess rahmah hospital between january and december/2008. results: out of 4475 tested blood samp...

Food additives had been used to prevent and inhibit the growth of microorganisms extend shelf life food. Based on safety their used, it has an impact such as microorganism resistance synthetic antimicrobials. This encourages development antimicrobials derived from natural ingredients, especially milk. The bioactive components milk protein have not always existed in state, including precursors o...

Bacterial diseases have been reported to be the major limiting factor in shrimp production. The use of natural products such as antimicrobials has been reported as a solution to the problem. The crude extract of a red seaweed Laurencia snyderiae obtained from the Persian Gulf was evaluated for shrimp growth performance and to determine in vivo efficacy of this seaweed in the prevention of shrim...

Natural food preservation method refers to application of naturally produced antimicrobial compounds that are obtained from plants, animals and microbes to prevent food spoilages microorganism, proliferation and growth of food borne pathogens in food and foods products. Now it is the time of growing interest of many researchers with the application of these natural antimicrobial compounds as sa...

Campylobacter jejuni, an important food-borne human pathogen, is increasingly resistant to antimicrobials. Natural transformation is considered to be a main mechanism for mediating the transfer of genetic materials encoding antibiotic resistance determinants in C. jejuni, but direct evidence for this notion is still lacking. In this study, we determined the role of Cj1211 in natural transformat...