Novel concepts and methodologies are emerging that hold great promise for the directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria can now be fought more effectively. Here we describe recent advances in microbial physiology and genomic research of these organisms that enable novel strategies for obtainin...

Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activit...

mucosal surfaces of the body provide a universal entry portal for all known and emerging infectious pathogenic microbes. therefore, it seems that special vaccination strategies are needed for vaccines that can hinder the entry capability of pathogenic microbes through the mucosal surfaces. lactic acid bacteria are widely used in the food industry and are presently applied as delivery vehicles i...

Lactic acid bacteria (LAB) naturally inhibit the growth of other closely related by producing antimicrobial peptides called ‘bacteriocins’. Bacteriocins are heat stable, food-safe, and potently numerous food spoilage as well pathogenic bacteria. Most importantly, bacteriocins rapidly degraded gastric enzymes, there no reports on development resistance to them These features have attracted atten...

conclusions therefore, development of rapid diagnostic methods with suitable sensitivity and specificity is very important about this infectious disease. in this review, we will discuss some of the important diagnostic methods. context diarrhea is a common disease across the world. according to who, every year about two billion cases of diarrhea are reported in the world. it occurs mainly in th...

Many human foodborne illnesses can be caused by consumption of foodstuffs (including meat products) contaminated with pathogenic bacteria from animal intestinal contents or hides. Steps that have been taken in the slaughter plant to decrease the spread of foodborne pathogenic bacteria (e.g., hazard analysis and critical control point methods) have been very effective; however, meat products are...

Drosophila avoid food contaminated by pathogenic bacteria and fungi using an olfactory pathway that is exquisitely tuned to a single microbial odour.