Algal biotechnology has been gaining increased attention to be evaluated in pharmaceutical and nutraceutical industries. Since proteins, carbohydrates, fatty acids, vitamins, minerals, pigments many other important metabolites accumulate their cells, algae are used by humans as the main nutritional support food additive for various purposes. bioactive compounds such oleic acid, linoleic palmito...

INTRODUCTION Millions of U.S. residents become ill from foodborne pathogens each year. Most foodborne outbreaks occur among small groups of persons in a localized area. However, because many foods are distributed widely and rapidly, and because detection methods have improved, outbreaks that occur in multiple states and that even span the entire country are being recognized with increasing freq...

1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat...

In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O1...

Endophytes are microorganisms that inhabit plant tissues without causing disease. Some endophytes help their hosts to combat pathogens. Here we explored the hypothesis that the plant-derived foods consumed by humans and other animals host endophytes that also antagonize foodborne pathogens or food-rotting agents. Our laboratory previously cultured a library of bacterial endophytes from differen...

Introduction: Millions of U.S. residents become ill from foodborne pathogens each year. Most foodborne outbreaks occuramong small groups of persons in a localized area. However, because many foods are distributed widely and rapidly, andbecause detection methods have improved, outbreaks that occur in multiple states and that even span the entire countryare being recognized with incre...

Different techniques are available for assessing differences in virulence of bacterial foodborne pathogens. The use of animal models or human volunteers is not expedient for various reasons; the use of epidemiological data is often hampered by lack of crucial data. In this paper, we describe a static, sequential gastrointestinal tract (GIT) model system in which foodborne pathogens are exposed ...