Despite the recent advances in food preservation techniques and food safety, significant
disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still …

Outbreaks of COVID-19 (coronavirus disease 2019) have been reported in workers in fish
farms and fish processing plants arising from person-to-person transmission, raising …

The growing human population is currently facing an unprecedented challenge on global
food production and sustainability. Despite recognizing poultry as one of the most successful …

The microbiological safety of food and the environment in which we live is currently an
intensely discussed topic. Increasing production and the demand-driven global market exert …

Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases.
Surveillance methods must therefore screen for these pathogens at various stages of water …

Viral bivalve contamination is a recognized food safety hazard. Therefore, this study
investigated the detection rates, seasonality, quantification, and genetic diversity of enteric …

Shiga-toxin producing Escherichia coli O157: H7 and Salmonella enterica serovar
Typhimurium are important foodborne pathogens which are threatened to human health …

Bivalve molluscan shellfish (BMS) contamination with gastroenteritis viruses such as
norovirus (NoV) is recognized as a significant public health risk worldwide. These foodborne …

Human noroviruses (NoV) cause epidemics of acute gastroenteritis (AGE) worldwide and
can be transmitted through consumption of contaminated foods. Fresh products such as …

The SARS-CoV-2 pandemic remains a global health issue for several reasons, such as the
low vaccination rates and a lack of developed herd immunity to the evolution of SARS-CoV …