Despite the constant development of novel thermal and nonthermal technologies,
knowledge on the mechanisms of microbial inactivation is still very limited. Technologies …

Diseases caused by foodborne or waterborne pathogens are emerging. Many pathogens
can enter into the viable but nonculturable (VBNC) state, which is a survival strategy when …

Numerous human pathogens, especially Gram-negative bacteria, are able to enter the
viable-but-non-culturable (VBNC) state when they are exposed to environmental stressors …

Microorganisms are exposed to a wide variety of stress factors in their natural environments.
Under that stressful conditions, they move into a viable but nonculturable (VBNC) state to …

Soils in household environments in low-and middle-income countries may play an important
role in the persistence, proliferation, and transmission of Escherichia coli. Our goal was to …

As a common foodborne pathogen, Escherichia coli O157: H7 produces toxins causing
serious diseases. However, traditional methods failed in detecting E. coli O157: H7 cells in …

By definition, foodborne outbreaks are illnesses affecting two or more people, correlated in
terms of space and time, as a result of the ingestion of etiologic agents present in a common …

The objective of this work was to analyze the effects of thermosonication (TS) on induction of
a viable but non-culturable (VBNC) state in Salmonella Typhimurium and to examine …

Vibrio parahaemolyticus has been consistently found to be involved in the food-borne
disease outbreaks every year. Particularly, V. parahaemolyticus can be induced into a viable …

In their natural ecosystems, bacteria are continuously exposed to changing environmental
factors including physicochemical parameters (eg temperature, pH, etc.), availability of …