More than a third of all infectious diseases are zoonoses. Although the cause of the infection can be a direct contact with an infected animal or contaminated environment, the most common cause of illness is contaminated food. In Slovenia and elswhere in the European Union the most common ...
摘要: Salmonella is one of the most widely distributed food borne illness factor bacteria on earth that capable of biofilm formation on different type of surfaces. Biofilms are defined as complex microbi…" [more]会议名称: 24th European Congress of Clinical Microbiology and Infectious Diseases ...
Identification and Characterization of Salmonella Serotypes Isolated from Pork and Poultry from Commercial Sources Salmonella is one of the leading causes of foodborne illness worldwide, and it is estimated that 1.4 million infections occur annually in the U.S. alone. The Premi庐Test Salmonella (PTS...
(Mamtha et al., 2004; Kalita & Saikia, 2012; Pitinidhipat & Yasurin, 2012). The usage of natural resources may reduce the dependence on synthetic antimicrobial agents and minimize the chances of foodborne pathogenic microbes to develop antibiotic resistance. The present study was aimed to ...
Based on the number of vibriosis infections reported to the Cholera and Other Vibrio Illness Surveillance (COVIS) system and Centers for Disease Control and Prevention (CDC) from 1996 to 2014, V. parahaemolyticus was identified as the most common foodborne pathogen which caused 39–51% of Vibrio...
Historically foodborne disease outbreaks including outbreaks caused by various Salmonella serotypes have been most frequently caused by consumption of foods of animal origin, but more recently an increased number of foodborne outbreaks have been associated with consumption of fresh fruits and vegetables [...
Introduction: The Provincial Laboratory for Public Health, Alberta, works with local health inspectors to investigate foodborne illness investigations. It is essential to identify Escherichia coli O157:H7 from food samples with high background contamination. Purpose: This study evaluated the BAX® Q7...
The radiation response of three foodborne illness pathogens was examined for irradiation with cobalt-60 Gamma and low-energy (125 keV) X-ray at different dose rates. Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes were inoculated into rice and irradiated at target doses of 0 (...
Microbicidal effectiveness of irradiation from Gamma and X-ray sources at different dose rates against the foodborne illness pathogens Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in rice - ScienceDirectTofa Begum aPeter A. Follett b...
Also, irradiation applied for radurization (0.4–10 kGy) or radicidation (40–45 kGy) does not reduce the nutritional quality of the food (WHO, 1999; Roberts, 2016). Food irradiation is a process whereby food is exposed to ionizing energy for control of foodborne pathogens and spoilage ...