One of the best studied Salmonella spp. adaptive responses is the Acid Tolerance
Response (ATR), responsible for bacterial survival under extreme acid conditions, and well …

Meat curing, fermentation, and drying are both preservation technologies, and traditional
manufacturing practices. Despite being considered a safe food, due to the several hurdles …

There is a lack of information about Salmonella enterica strains under acidic conditions and
their association with their genome. This study characterized intraspecies variability in the …

Salmonella is one of the major pathogenic bacteria that cause food poisoning. This study
investigated whether heat-killed as well as live Lactobacillus protects host animal against …

Salmonella is a diverse and ubiquitous group of bacteria and a major zoonotic pathogen
implicated in several foodborne disease outbreaks worldwide. With more than 2500 distinct …

Salmonella enterica is a foodborne pathogen that can cause zoonotic diseases. The
aggravation of antibiotic resistant S. enterica has drawn wide attention. Understanding the …

The purpose of this study was to compare chlorinated and ozonated water in reducing
Salmonella typhimurium inoculated onto fresh ripe tomatoes. Surface-inoculated tomatoes …

Despite the commercial success of high pressure processing (HPP) in the juice industry,
some regulatory agencies still require process validation. However, there is a lack of …

Our findings show that temperature plays a significant role in the induction of acid-stress
adaptation in Listeria monocytogenes, and two distinct patterns were observed:(1) Presence …

The inhibitory effect of the food processing agent on growth of Escherichia coli O157: H7,
Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and …