Foodborne pathogens are among the most significant problems in maintaining the health of the population. In 2011 the CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. The leading causes of foodborne illnesses in the United States are Salmonella and Shigella [1,2]. Staphylococcus aureus is among ...

conclusions: silver nanoparticles showed great antibacterial effectiveness on four important foodborne pathogens. therefore, ag nps could be a good alternative for cleaning and disinfection of equipment and surfaces in food-related environments. results: the mic values of ag nps against tested pathogens were in the range of 3.12-6.25 µg/ml. while listeria monocytogenes showed the mic value of 6...

The continuous rise in the number of outbreaks of foodborne illness linked to fresh fruit and vegetables challenges the notion that enteric pathogens are defined mostly by their ability to colonize the intestinal habitat. This review describes the epidemiology of produce-associated outbreaks of foodborne disease and presents recently acquired knowledge about the behavior of enteric pathogens on...

BACKGROUND Burden of disease estimates, which combine mortality and morbidity into a single measure, are used increasingly for priority setting in disease control, prevention and surveillance. However, because there is no clear exclusion criterion for highly prevalent minimal disease in burden of disease studies its application may be restricted. The aim of this study was to apply a newly devel...

About four million cases of foodborne infectious disease occur annually in Australia; new foodborne pathogens, such as enterohaemorrhagic Escherichia coli, are emerging. Climate change, combined with changes in how we produce and distribute food and how we behave as consumers, have the potential to affect foodborne disease in the coming century. Foodborne disease outbreaks are now more far-reac...

Salmonella and Campylobacter are generally regarded as the most important foodborne pathogens in the world. Reduction or elimination of these pathogens in the first part of the food chain (on-farm) is important to prevent disease among consumers of animal products. Rodents are frequently associated with infrastructural damages and eating or spoiling of stored feed and products, but the veterina...

PURPOSE We aim to fabricate a thermoplastic poly(methylmethacrylate) (PMMA) Lab-on-a-Chip device to perform continuous- flow polymerase chain reactions (PCRs) for rapid molecular detection of foodborne pathogen bacteria. METHODS A miniaturized plastic device was fabricated by utilizing PMMA substrates mediated by poly(dimethylsiloxane) interfacial coating, enabling bonding under mild conditio...

In the past decade the complexity of foodborne pathogens, as well as their adaptability and ability to cause acute illness, and in some cases chronic (secondary) complications, have been newly appreciated. This overview examines long-term consequences of foodborne infections and intoxications to emphasize the need for more research and education.

The epidemiology of foodborne diseases is rapidly changing. Recently described pathogens, such as Escherichia coli O157:H7 and the epidemic strain of Salmonella serotype Typhimurium Definitive Type 104 (which is resistant to at least five antimicrobial drugs), have become important public health problems. Well-recognized pathogens, such as Salmonella serotype Enteritidis, have increased in prev...

Infectious diseases transmitted by foods have become a major public health concern in recent years. Response by both the food industry and public health and food safety regulatory agencies to new microbiologic health threats and reemerging pathogens in foods has been primarily reactive. The multiplicity of factors and complex interactions involved in the emergence and reemergence of microbial f...