Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review.

Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as species, , , species, , , species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans.

Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran.

Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the high-consumption rate of these flavoring products worldwide highlight the importance of the quality and safety assurance of these products. So, this study aimed to evaluate the concentrations of these two common preservatives (i.

Susceptibility of serotypes isolated from meat and meat contact surfaces to thermal, acidic, and alkaline treatments and disinfectants.

The present study was conducted to evaluate the response of 29 isolates to exposure to thermal (60°C for 2 min), acidic (pH 2.9 for 30 min), and alkaline (pH 11 for 60 min) treatments and investigate the susceptibility of the isolates and their biofilms to disinfectants. The reductions of isolates populations subjected to each treatment were analyzed according to their isolation source, serotype, antibiotic resistance pattern, and biofilm formation ability.

Antibacterial interactions of pulegone and 1,8-cineole with monolaurin ornisin against .

The aim of this study was to investigate the antibacterial interactions of pulegone and 1,8-cineole with monolaurin ornisin against . The individual and combined antibacterial activities of the compounds were evaluated using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), fractional inhibitory concentration index (FICi), and time-kill methods. Furthermore, the mechanism of the antibacterial action of the compounds was tested by measuring the release of cell constituents.

Antibiotic resistance and biofilm formation ability of Salmonella serotypes isolated from beef, mutton, and meat contact surfaces at retail.

In this study, Salmonella isolates recovered from meat (beef and mutton) and meat contact surfaces at retail were investigated to determine their serotype, antibiotic resistance, and biofilm formation ability. Salmonella was found in 29 (24.17%) samples out of 120 samples including 14/50 (28%) of beef, 10/40 (25%) of mutton, and 5/30 (16.