Under stress conditions, many species of bacteria enter into starvation mode of metabolism or a physiologically viable but non-culturable (VBNC) state. Several human pathogenic bacteria have been reported to enter into the VBNC state under these conditions. The pathogenic VBNC bacteria cannot be grown using conventional culture media, although they continue to retain their viability and express...

Microplastics (MPs) contaminate the global marine and terrestrial ecosystems. This environmental contamination can enter food chain, with MPs found in drinking water, fishery products other categories. Consequently, ingestion is considered main route of human exposure to MPs. Concerns exist on potential act as vectors for pathogenic bacteria, possibly threatening microbial safety. Starting from...

Ready-to-eat (RTE) foods including vegetable salads are one of the most preferable sold and served in resturants Kirkuk city-Iraq. Foodborne diseases endure a major problem developing countries because lacking personal hygiene food safety measurements. Silver nanoparticles (AgNPs) nanomaterials crucial fascinating involved various fields control pathogenic bacteria like foodborne pathogens. The...

In the United States, the Center for Disease Control and Prevention (CDC) estimates that the number of foodborne illnesses annually is approximately 76 million cases, resulting in 325,000 hospitalizations and 5,000 deaths. Of those, almost 14 million cases of foodborne illness, 60,854 hospitalizations, and 1,800 deaths are caused by known foodborne pathogens (Mead et al., 1999). The cost of hum...

Background Low-moisture foods, such as nuts, generally have been considered low risk for foodborne illness because they are consumed in a dry state. In low-moisture foods the water activity (available moisture) is too low to support microbial growth. For example, the water activity in tree nuts is generally less than 0.7. This may lead to the common misconception that low levels of pathogenic b...

Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections, causing cheese-related foodborne illnesses, have been conducted. Although the assessments of microbial risk in soft and low mo...

Background Low-moisture foods, such as nuts, generally have been considered low risk for foodborne illness because they are consumed in a dry state. In low-moisture foods the water activity (available moisture) is too low to support microbial growth. For example, the water activity in tree nuts is generally less than 0.7. This may lead to the common misconception that low levels of pathogenic b...

This study aims to investigate the application of a fast electronic nose system (Cyranose 320) for detecting foodborne bacteria. The system proved to be very efficient in detecting microbes in beef and sausage samples. In the first part of the study, the total viable counts (TVC) from fresh and frozen beef samples were determined using the standard microbiological method and by the application ...

The plants popularly used in the treatment of various diseases, such as Myracrodruon urundeuva Allemão, have been investigated about action on microorganisms, aiming discovery and use new natural additives. This research aimed to evaluate vitro antimicrobial activity aqueous extract leaves its fractions pathogenic bacteria associated with foodborne diseases. was obtained by decoction fresh frac...

We have developed a paper-based analytical device as a platform for colorimetric detection of pathogenic bacteria responsible for foodborne illness. The food industry currently relies on time-consuming and complex analysis techniques to determine the presence of live Escherichia coli, Listeria monocytogenes, and Salmonella enterica in food products. Advantages of the paper-based design include ...