Water is essential to life, but many people do not have access to clean and safe drinking
water and many die of waterborne bacterial infections. In this review a general …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Acid stress is one of the most common stresses that foodborne pathogens encounter. It
could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with …

The objective of this study was to evaluate the acid resistance of Salmonella spp. adapted in
juices stored under refrigeration and room temperatures to simulated gastric fluid (SGF, pH …

A survey of the presence of Salmonella and Shigella in freshly squeezed orange juice and
related samples was conducted in Guadalajara, Mexico. One hundred samples of freshly …

The association of powdered infant formula with cases of severe Enterobacter sakazakii
infections in immunocompromised and premature neonates has led to a need to learn about …

Shigella is recognized as a major foodborne pathogen; however, relatively few studies have
been reported on its growth and survival characteristics, particularly under conditions …

For several foodborne bacterial pathogens, an acid tolerance response appears to be an
important strategy for counteracting acid stress imposed either during food processing or by …

The fate of three pathogens Salmonella Enteritidis, Listeria monocytogenes and Escherichia
coli O157: H7 that were inoculated in fish roe salad and aubergine salad with or without …

Stomach acidity is an important barrier of the human body to protect itself from microbial
pathogens entering the small intestine and causing infection. This study examined the …