Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing
gastrointestinal infections worldwide. A high number of cases and outbreaks of …

Psychrophilic bacteria are a type of microorganisms that normally grow in low-temperature
environments. They are usually found in extremely cold environments. However, as people's …

The control of bacterial contaminants on chicken meat is a key area of interest in the broiler
industry. Microbes that pose a significant food safety risk on chicken include Campylobacter …

Live bacteria-mediated antitumor therapies mark a pivotal point in cancer immunotherapy.
However, the difficulty in reconciling the safety and efficacy of bacterial therapies has limited …

The success of Salmonella as a foodborne pathogen can probably be attributed to two major
features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella …

Food safety remains a significant public health issue for the poultry industry. Foodborne
pathogens can be in contact at all phases of poultry production, from initial hatch to …

We explored the potential of machine learning to identify significant genes associated with
Salmonella stress response during poultry processing using whole genome sequencing …

Essential oil components (EOCs) show great potential for substitution of classic synthetic
preservatives in the food industry, but their intense flavor at high concentrations hinders the …

Abstract Acid adaptation in Salmonella Enteritidis was characterized by phenotypic and
gene‐expression analyses. S. Enteritidis cells at log‐phase and stationary‐phase were kept …

The combined inhibitory effect of essential oils (EOs) with meat-based marinades has not
been fully studied. Therefore, the present study aimed to gauge the effect of a yogurt-based …