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Introduction Food poisoning, also known as foodborne illness, is a widespread and potentially serious public health concern that occurs when individuals consume contaminated or spoiled food. It is caused by the ingestion of harmful microorganisms such as bacteria, viruses, parasites, or their toxins, which can …
Introduction Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry, commonly abbreviated as MALDI-TOF MS, is a powerful analytical technique used in the field of mass spectrometry. It is widely employed for the identification and characterization of a diverse range of molecules, including proteins, peptides, nucleic acids, carbohydrates, …
Introduction Shewanella is a genus of Gram-negative, facultative anaerobic bacteria that belongs to the family Shewanellaceae. These bacteria are known for their remarkable versatility and adaptability to a wide range of environmental conditions. They were first discovered in 1980 by researchers studying microbial fuel cells, …
Introduction Clostridium is a genus of Gram-positive, rod-shaped, spore-forming bacteria that belongs to the phylum Firmicutes. These bacteria are anaerobic, meaning they can thrive in environments devoid of oxygen. The name “Clostridium” is derived from the Greek word “kloster,” which means spindle, referring to their …
Introduction Escherichia coli, often abbreviated as E. coli, is a gram-negative, rod-shaped bacterium belonging to the Enterobacteriaceae family. It is one of the most commonly studied and well-known bacteria, both because of its importance in scientific research and its relevance in various aspects of human …
Introduction Aspergillus flavus is a filamentous fungus belonging to the Aspergillus genus, which comprises a wide variety of mold species. This particular species is commonly found in the environment and is known for its economic and medical significance. It is commonly associated with food and …
Introduction Listeria monocytogenes is a gram-positive, rod-shaped bacterium that is widely distributed in nature and can cause a serious foodborne infection known as listeriosis. It is one of the few bacterial species capable of growing at refrigeration temperatures, making it a significant concern for food …