Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public
health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect …

Bacteria encounter a myriad of stresses in their natural environments, including, for
pathogens, their hosts. These stresses elicit a variety of specific and highly regulated …

Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised
in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines …

Bacteria belonging to the genus Lactobacillus are used as starter cultures or that develop
naturally as fermenting microbiota in the production of various foods. On the detrimental …

Background The discovery and use of antibiotics have produced tremendous benefits for
human society, however, with the large-scale use of antibiotics in medicine, animal …

The genus Cronobacter consists of a diverse group of Gram-negative bacilli and comprises
seven species: Cronobacter sakazakii, Cronobacter malonaticus, Cronobacter muytjensii …

Background: Cronobacter sakazakii is a new emerging foodborne bacterial pathogen
associated with severe lethal diseases such as meningitis, necrotizing enterocolitis, and …

Antimicrobial resistance (AMR) is a global problem and there has been growing concern
associated with its widespread along the animal–human–environment interface. The farm-to …

Prevalence of antibiotic resistance of Listeria monocytogenes isolated from a variety of foods
has increased in many countries. L. monocytogenes has many physiological adaptations …

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 …