Food-bome pathogens

Smith Palmer, A., Stewart, J., and Fyfe, L., Antimicrobial properties of plant essential oils and essences against five important food-bome pathogens, Lett. Appl. Microbiol., 26, 118, 1998. 

Medium dose (100 to 1000 kilorads) Delays spoilage of meat, poultry, and fish by kdhng spoilage microorganism. Reduces salmonella and other food-bome pathogens in meat, fish, and poultry. Extends shelf life by delaying mold growth on strawberries and some other fruits. 

Ultee, A., E.P.W. Kets, and E.J. Smid, 1999. Mechanisms of action of carvacrol in the food-bome pathogen Bacillus cereus. Appl. Environ. Microbiol., 65 4606-4610. 

Bajpai VK, Rahman A, Kang SC (2008) Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-bome pathogenic and spoilage bacteria, hit J Food Microbiol 125 117... 

Al-Reza SM, Rahman A, Kang SC (2009) Chemical composition and inhibitray effect of essential oil and organic extracts of Cestrum noctumum L. rai food-bome pathogens. Int J Food Sci Technol 44 1176... 

Galvez, A., Abriouel, H., Benomar, N., Lucas, R. (2010). Microbial antagonists to food-bome pathogens and biocontrol. Current Opinion in Biotechnology, 21, 142-148. 

L. Yang, R. Bashir, Electrical/electrochemical impedance for rapid detection of food-bome pathogenic bacteria. Biotechnology Advances 26 (2008) 135-150. 

Food-bome pathogens include naturally occurring bacteria such as Salmonella, Shigella and Escherichia coli, which cause disease by their presence in the gastrointestinal tract. The pathophysiology and clinical presentation of these are well described in the wider literature. However, they are also relevant from a biological weapons perspective due to the capacity to cause widespread illness by the intentional release of organisms into food and on to food preparation areas. 

Velusamy, V., Arshak, K., Korostynska, O., OUwa, K., Adley, C., 2010. An overview of food-bome pathogen detection in the perspective of biosensors. Biotechnol. Adv. 28, 232—254. Vlasov, Y, Legin, A., Rudnitskaya, A., Di Natale, C., D Amico, A., 2(X)5. Nonspecific sensor arrays ( electronic tongue ) for chemical analysis of liquids (lUPAC technical report). Pure Appl. Chem. 77,1965-1983. 

Salmonella species are a major source of food-bome disease throughout the developing and the developed countries [110], This pathogen invades the mucosa... 

Olsen, J.E., DNA-based methods for detection of food-bome bacterial pathogens. Food Res. Int., 33,257, 2000. 

The incidence of food-bome infections from Listeria monocytogenes has increased dramatically in the past years the lack of an effective vaccine against this intracellular pathogen has encouraged the use of archaeosomes entrapped Sags formulation. The vaccine not only enhances cytotoxic T cell response but also helps in the clearance of pathogens, thereby increasing the survival of immunized animals. ... 

Food-bome illnesses caused by pathogenic bacteria such as Salmonella, Listeria, and Escherichia coli have hecome a major health concern in the United States. The Centers for Disease Control and Prevention estimates that each year, E. coli in contaminated foods infects 20 000 people in the United States and that 500 people die. E. coli has been responsible for outbreaks of illness from contaminated ground beef, fruit juices, lettuce, and alfalfa sprouts. 

The three most common sources of these biohazards are (1) those rising from microbial decomposition, (2) those associated with certain environments (water-borne, food-bome), and (3) those present in individuals infected with the pathogen. 

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