Phage ecology has attracted increasing attention in recent years. Fermented foods have rich
and diverse microbial communities, which are not only the creators of the unique flavors in …

Many bacteriophages (phages) have been widely studied due to their major role in virulence
evolution of bacterial pathogens. However, less attention has been paid to phages preying …

Background Bacillus cereus is a foodborne pathogen that causes emetic or diarrheal types
of food poisoning. The incidence of B. cereus food poisoning has been gradually increasing …

Bacillus cereus is a common foodborne pathogen that causes vomiting and diarrheal
symptoms. Due to its spore-forming ability, B. cereus can resist physical sterilization and …

Microbial food spoilage and foodborne disease are the main challenges in the food industry
regarding food shelf life. Current preservation methods are frequently associated with …

Chicken breast meat is considered as the main source of Salmonella infection in humans.
The aim of this study was to isolate lytic bacteriophages specific for Salmonella enterica …

Shiga-toxin-producing Escherichia coli (STEC) is typically detected on food products mainly
due to cross-contamination with faecal matter. The serotype O157: H7 has been of major …

Bacillus cereus is an opportunistic human pathogen responsible for food poisoning and
other, nongastrointestinal infections. Due to the emergence of multidrug-resistant B. cereus …

Bacillus cereus is a foodborne bacterial pathogen that causes diarrhea and vomiting. In this
study, the usefulness of bacteriophages to eradicate B. cereus from fermented foods was …

The emergence of Coronavirus disease 2019 as a global pandemic has increased popular
concerns about diseases caused by viruses. Fermented foods containing high loads of …