Each year, millions of people suffer from foodborne illness due to the consumption of food
contaminated with pathogenic bacteria, which severely challenges global health. Therefore …

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food
products by some pathogens. Among several pathogens responsible for the illnesses …

The early detection of spoilage microorganisms and food pathogens is of paramount
importance in food production systems. We propose a novel strategy for the early detection …

Non-typhoidal Salmonella (NTS) is one of the leading causes of foodborne outbreaks
worldwide, especially in low-and middle-income countries such as Peru. To understand the …

Background: Food poisoning caused by bacterial agents is a worldwide problem, usually
accompanied by unpleasant symptoms and may be severe leading to death. Natural …

Antibiotic resistance in foodborne bacteria poses a substantial global health challenge.
Reports indicate that antibiotic overuse in middle-class and low-income countries is a …

Slicing of animal origin food affects the final quality of products and potentially transfers
pathogenic microorganisms as it occurs after microorganism control and elimination steps …

Chlorine dioxide is a strong oxidizing agent that can be used for insect and pathogen control
for stored commodities. This chapter discusses the physical and chemical properties of …

Pseudomonas aeruginosa is a gram-negative bacterium that is widely recognized for its
clinical significance and ability to cause various infections in humans. It is found ubiquitously …

Leprosy, also known as Hansen disease (HD), has long been a historical scourge that
continues to affect human populations around the world. Despite significant advances in …