Listeria monocytogenes (Lm) is a food-borne pathogen responsible for human listeriosis, an invasive infection with high mortality rates. Lm has developed efficient strategies for survival under stress conditions such as starvation and wide variations in temperature, pH, and osmolarity. Therefore, Lm can survive in food under multiple stress conditions. Detailed studies to determine the mode of ...

Fresh fruits, nuts and vegetables are increasingly linked to food-borne illnesses, outbreaks and recalls. The trend represents a modern-day public health conundrum wherein consumers are encouraged to eat more fresh produce to help prevent chronic health problems such as obesity and heart disease, but at the same time consumption of contaminated produce can lead to potentially life-threatening a...

We report the use of genetically engineered cells in a pathogen identification sensor. This sensor uses B lymphocytes that have been engineered to emit light within seconds of exposure to specific bacteria and viruses. We demonstrated rapid screening of relevant samples and identification of a variety of pathogens at very low levels. Because of its speed, sensitivity, and specificity, this path...

The development of integrated, fast and affordable platforms for pathogen detection is an emerging area where a multidisciplinary approach is necessary for designing microsystems employing miniaturized devices; these new technologies promise a significant advancement of the current state of analytical testing leading to improved healthcare. In this work, the development of a lab-on-chip microsy...

Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.

Contamination of waste effluent from hospitals and intensive food animal production with antimicrobial residues is an immense global problem. Antimicrobial residues exert selection pressures that influence the acquisition of antimicrobial resistance and virulence genes in diverse microbial populations. Despite these concerns there is only a limited understanding of how antimicrobial residues co...

objective: bacillus cereus (b. cereus) is a gram-positive, spore-forming bacteria widely distributed in the environment. this bacteria is an opportunistic human pathogen that can cause diarrheal and emetic types of food poisoning. the diarrhea type of food poisoning can be caused by hemolysin bl (hbl), non-hemolytic (nhe), and cytotoxin k enterotoxins. rice is commonly contaminated with b. cere...

BACKGROUND An epidemic of gastrointestinal disturbances related to food ingestion occurred at a junior high school in Komatsu, Japan, and was caused by specifically Shiga toxin (Stx) 1-producing Escherichia coli O118:H2, which has not been reported previously in humans. No outbreak of E coli-producing Stx 1 alone had occurred. METHODS A total of 526 students and 35 adult staff members who ate...

We develop a prioritization framework for foodborne risks that considers public health impact as well as three other factors (market impact, consumer risk acceptance and perception, and social sensitivity). Canadian case studies are presented for six pathogen-food combinations: Campylobacter spp. in chicken; Salmonella spp. in chicken and spinach; Escherichia coli O157 in spinach and beef; and ...

A marine Ascidian-associated fungus, Trichoderma harzianum, (NIO/BCC2000-51) was assessed for its in vitro antagonistic activity against ten fungal phytopathogens and three food-infesting fungi. Fractionation of the cell-free culture filtrate of T. harzianum (NIO/BCC2000-51) showed its ethyl acetate (EA) fraction to be significantly active against fungal phytopathogens; Macrophomina sp, Pyricul...