Results 71 to 80 of about 443,807 (302)
Emerging Antimicrobial Resistance in Foodborne Pathogens [PDF]
, 2003 Foodborne microbial illnesses are an important public health issue worldwide. Although these illnesses are usually a mild to moderate self-limiting gastroenteritis, invasive diseases and complications may occur.
Meng, Jianghong
core +1 more source
Food Chemistry International, EarlyView.The graphical abstract represents how natural plant products that preferentially target the specific receptors of quorum sensing could be developed to combat biofilms linked to Yersinia enterocolitica using the potent abilities of protein–ligand complexes with high docking scores.
Rajendran Thomas +7 more
wiley +1 more source
Multimodal Biosensing of Foodborne Pathogens
International Journal of Molecular SciencesMicrobial foodborne pathogens present significant challenges to public health and the food industry, requiring rapid and accurate detection methods to prevent infections and ensure food safety. Conventional single biosensing techniques often exhibit limitations in terms of sensitivity, specificity, and rapidity.
Najeeb Ullah +3 more
openaire +2 more sources
Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options [PDF]
Food safety policymakers and scientists came together at a conference in January 1995 to evaluate data available for analyzing control of foodborne microbial pathogens. This proceedings starts with data regarding human illnesses associated with foodborne
Jensen, Helen H. +2 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Effect of Radio Frequency Energy for Intervention Processing on the Quality of Intact Eggs
FoodsDuring conventional pasteurization, eggs are submerged for 60 min at 56.7 °C, a lengthy and costly process that affects egg quality. Radio frequency (RF), a means to pasteurize eggs without affecting quality, is a novel option based on fast volumetric ...
Daniela Bermudez-Aguirre +4 more
doaj +1 more source
[Arcobacter: a foodborne emerging pathogen].
Archivos latinoamericanos de nutricion, 2013 1
Calvo, Gerardo +2 more
openaire +3 more sources
Proteomics and Foodborne Pathogens
, 2021 Food is, along water and air, one of the essential requirements for maintaining human life. Food offers essential nutrients required for human growth and maintaining health. With continuously increasing population there is a growing need for adequate amount of food that will be nutritious, available, affordable and above all, safe for consumption ...
Žučko, Jurica +4 more
openaire +1 more source
Bacterial Foodborne Disease: Medical Costs and Productivity Losses [PDF]
Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed ...
MacDonald, James M. +3 more
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Flavour and Fragrance Journal, EarlyView.A study on the preservative and antibacterial potential of Ocimum basilicum EO against Listeria monocytogenes. ABSTRACT Pathogens responsible for foodborne illnesses remain a major public health concern, particularly with the increasing preference for minimally processed and ready‐to‐eat products.
Miroslava Kačániová +10 more
wiley +1 more source