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The antimicrobial effect of the combined UV-A light and benzoic acid (BA) or propyl paraben (PP) treatment was evaluated using Escherichia Coli O157:H7. Factors affecting the efficacy of antimicrobial treatments were ...

Magnetic nanoparticles (MNPs) are known for the unique properties conferred by their small size and have found wide application in food safety analyses. However, their high surface energy and strong magnetization often ...

Toxoplasma gondii (T. gondii) is one of the most successful parasites in the world because of its capability of infecting all warm-blooded animals. It has been reported that up to one third of the world population is ...

Several Cronobacter outbreaks have implicated contaminated drinking water. This study assessed the impact of granular activated carbon (GAC) on the microbial quality of the water produced. A simulated water filter system ...

Parabens are a family of p-hydroxybenzoic acid esters, which have antimicrobial activity over a broad pH range (4-8). This study was designed to evaluate the enhanced thermal inactivation of Cronobacter sakazakii by the ...

Fatty acid esters of 3-monochloropropane 1,2-diol (3-MCPD esters) are a group of potential chemical toxicants. Their toxic effects primarily include nephrotoxicity and hepatotoxicity. To understand the toxic mechanisms of ...

Produce (fruits and vegetables) has been frequently linked to foodborne disease outbreaks in the United States and worldwide. Produce-related outbreaks have been traced back to contamination occurring at pre-harvest ...

Escherichia coli serotype O157:H7 was first recognized in 1982 as a human pathogen associated with outbreaks of bloody diarrhea in the United States and is now considered a major cause of foodborne infections because of ...

Insights into the evolution of antimicrobial resistance can be gleaned by examination of historical strains of Salmonella collected from a variety of locations, time periods, and sources. Here, the Salmonella Reference ...

The antimicrobial efficacy of 400 nm photoirradiated caffeic acid (CA, 5 mM) was evaluated against Escherichia coli O157:H7 and Listeria innocua. A stronger antimicrobial effect was observed on E. coli than on L. innocua ...