Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria.
Many bacterial processes, including production of degrading enzymes, virulence factors …

Food poisoning and foodborne diseases are a growing public health concern worldwide.
Approximately 30 known and many unknown pathogens are the main culprits for these …

Salmonella is a foodborne pathogen and an emerging zoonotic bacterial threat in the food
industry. The aim of this study was to evaluate the biofilm formation by a cocktail culture of 3 …

The objective of this study was to investigate the antibacterial and antibiofilm activity of
eugenol against V. parahaemolyticus planktonic and biofilm cells and the involved …

Owing to their preservative and antimicrobial effects, postbiotics (metabolic byproducts of
probiotics) are promising natural components for the food industry. Therefore, the present …

UV degradation of marine microplastics (MPs) could increase their vector potential for
pathogenic bacteria and threaten human health. However, little is known about how the …

Vibrio parahaemolyticus is a high-risk foodborne pathogen associated with raw or
undercooked seafoods and its biofilm forming potential has become a threat to food safety …

This study examined the occurrence of V. parahaemolyticus from ready-to-eat (RTE) food in
Delta State, Nigeria. It also characterized antibiotic resistance and virulence gene profile …

Nanotechnology is one of the most fascinating sciences with a great potential to improve
many agricultural products. Use of nanoparticles in plant disease management is a novel …

Salmonellosis is a prevalent food poisoning disease caused by Salmonella spp. that affects
millions of people throughout the world. Contamination of chicken meat and processing …