Foodborne diseases are caused by food contaminated by pathogenic bacteria such as
Escherichia coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes …

Antibiotic-resistant bacteria are rapidly emerging, and the increasing prevalence of
multidrug-resistant (MDR) Acinetobacter baumannii poses a severe threat to humans and …

Bacillus cereus is a prevalent foodborne pathogen that induces food poisoning symptoms
such as vomiting and diarrhea. Its capacity to form spores and biofilm enables it to withstand …

Since the original discovery of bacteriophages by William Twort in 1915, and Félix d'Hérelle
in 1917, there have been numerous reports describing the use of these “filterable viruses” in …

The progressively intensifying misuse of antibiotics has caused a serious threat to the
sustainable and sound development of aquaculture industry through the transfer of antibiotic …

Contamination of meats and meat products by pathogenic microorganisms is responsible for
significant percentage of outbreaks of foodborne illness. There are also concerns over the …

Phage-based biocontrol of foodborne Salmonella is limited by the requisite use of
Salmonella to propagate the phages. This limitation can be circumvented by producing …