Results 41 to 50 of about 2,244 (88)

Investigating the Impact of Three Washing Methods on Microbial Reduction, Color, and Texture of Spinach and Tomatoes

Future Postharvest and Food, Volume 3, Issue 2, Page 251-260, June 2026.
The effectiveness of three washing methods (tap water, 0.01% sodium hypochlorite, and 1% citric acid) was investigated on spinach and tomatoes. The citric acid solution demonstrated the highest microbial reduction for both spinach and tomatoes, particularly during storage, and maintained the produce texture or color.
Linsey Rodriguez, Danhui Wang
wiley   +1 more source

Survey on O157:H7 enterohemorrhagic Escherichia coli (EHEC) in cattle in Golestan province, Iran

Iranian Journal of Microbiology, 2014
Background and Objectives: A diverse group of Escherichia coli are known as enterohemorrhagic Escherichia coli (EHEC) including O157:H7 and non-O157 EHEC. Enterohemorrhagic strains are related to severe clinical conditions in humans including hemorrhagic
Alireza Koochakzadeh, Mahdi Askari-Badouei, Emad Mazandarani, Omid Madadgar   +3 more
doaj  

Improving Microbial Quality of Ostrich Meat Using Mechanically Deboned Chicken Meat Protein Nanocomposite Coating Incorporated With Ziziphora clinopodioides Essential Oil and Eugenol During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Nanocomposite coatings based on mechanically deboned chicken meat protein incorporated with nanoclay, Ziziphora clinopodioides essential oil, and eugenol effectively improved the microbial quality, safety, and sensory attributes of refrigerated ostrich meat.
Hassan Barkhordari, Majid Aminzare, Hassan Hassanzadazar, Adel Mirza Alizadeh, Mahsa Hashemi, Reza Tahergorabi, Shahin Roohinejad   +6 more
wiley   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

INFECTION CAUSED BY ESCHERICHIA COLI O157:H7 – CASE REPORT

Zdravniški Vestnik, 2002
Background. Escherichia coli O157:H7 causes hemorrhagic colitis and is associated with serious complications, which include hemolytic uremic syndrome, thrombocytopenic purpura, and death.Patient and methods.
Janja Blatnik, Gorazd Lešničar, Branko Šibanc, Stella Cvitan   +3 more
doaj  

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Identification and Prevalence of Escherichia coli and Escherichia coli O157: H7 in Foods

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2013
The objective of this study is to investigate the incidence of Escherichia coli in animal and non-animal foods, and mainly the incidence of the serotype O157: H7 producing verotoxin.
Ancuta Mihaela Rotar, Cristina Anamaria Semeniuc, Sorin Apostu, Carmen Pop, Mihaela Duma, Ramona Suharoschi, Larisa Giura   +6 more
doaj   +1 more source

Integrative Modular, Network‐Based, and Machine Learning Framework for Predicting Accessory Genome Functions and Virulence in Escherichia coli O157:H7

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
An analysis of the accessory genomes from 77 Escherichia coli O157:H7 strains using network and machine learning techniques uncovers modular communities of plasmid‐related virulence associated with IncF replicons. Accessory markers that are not directly linked to toxin genes can effectively predict the virulence status with an AUC of 0.85, facilitating
Sydney Menzeko Gambushe, Oliver Tendayi Zishiri   +1 more
wiley   +1 more source

Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
Schematic illustration of sous vide preparation of wild turkey meat and microbiological analysis of the meat. ABSTRACT In our study, we focused on the chemical composition of Rosmarinus officinalis essential oil (ROEO), its antimicrobial effects. Drawing from existing research, we further investigated the antimicrobial properties of ROEO under in vivo ...
Miroslava Kačániová, Guiguo Zhang, Suzana Popovic, Alessandro Bianchi, Zhaojun Ban, Li Li, Natália Čmiková, Joel Horacio Elizondo‐Luevano, Anis Ben Hsouna, Rania Ben Saad, Peter Haščík, Stefania Garzoli   +11 more
wiley   +1 more source

Screening of Escherichia coli O157 Strain from Stool Samples in Karachi, Pakistan

RADS Journal of Biological Research & Applied Science, 2016
Escherichia coli are the leading non-pathogenic flora of the human intestine. However, some E. coli strains have developed the capability to cause infection in gastrointestinal, urinary, or central nervous system in human hosts.
Arshia Sohail, Erum Mazhar
doaj