Silent Carriers: The Hidden Threat of Antibiotic-Resistant in Retail Seafood Across Poland's Tri-City Area.

: Antibiotic-resistant poses a significant risk to food safety and public health, particularly through the consumption of contaminated seafood. This study aimed to assess the presence and antibiotic resistance of in seafood sold in the Tri-City area of Poland, addressing a knowledge gap regarding the region. : Seafood samples ( = 89) were categorized according to their origin: domestic-Poland (PL), European countries (ECs), and Asian countries (ACs).

Enterococcus spp. in fish: Analysis of the presence and resistance in samples from Tri-City, Poland.

The growing concern over antibiotic resistance in foodborne pathogens necessitates comprehensive assessments of its prevalence and associated risks in various food products. The present study aimed to assess the occurrence of Enterococcus spp. in samples of fish purchased at various points of sale in the Tricity region.

Influence of and on survival of ATCC 25923.

So far, no studies have assessed the antibacterial properties of macerates of flower petals intended for human consumption. Previous studies have focused on the role of extracted flower components in inhibiting bacterial growth, not considering the petal tissue as a mixture of different components. The aim of this study was to assess the inhibitory effect of unpreserved macerates and juices derived from edible flower petals of and on the population of ATCC 25923.

Presence of Antibiotic-Resistant Staphylococcus aureus in Fish and Seafood Originating from Points of Sale in the Tri-City Area (Poland).

Abstract: Infections by methicillin-resistant Staphylococcus aureus (MRSA) is gradually increasing in the community. There is a potential public health hazard resulting from S. aureus contamination of seafood, which is mainly due to unhygienic handling, processing, and storage environments.

Identification and study of the behavior of S. aureus and S. epidermidis in fresh and frozen strawberries.

Background: Methicillin-Resistant Staphylococcus aureus (MRSA), which is resistant to many antibiotics, creates a serious problem for human health if present in food. This study aimed to assess the quality of commercially-available fresh and frozen strawberries and to compare the behavior of staphylococci in these fruits as affected by the temperature of freezing.

Methods: The research material included different species of fresh strawberries and strawberries frozen with the fluidization method to –40°C and packaged in an industrial environment.