Evaluation of the Domestic Environment as a Reservoir for Foodborne Pathogens

2021 ◽  
Author(s):  
Patricia Ann Borrusso
Keyword(s):  
Foodborne Pathogens ◽  
Domestic Environment

Emerging foodborne pathogens

2006 ◽  
Author(s):  
Yasmine Motarjemi ◽  
Martin Adams
Keyword(s):  
Foodborne Pathogens

Motivations and attitudes toward domestic tourism in Saudi Arabia

2019 ◽  
Vol 9 (1) ◽  
pp. 27-37
Author(s):  
Mourad Mansour ◽  
Alhassan G Mumuni
Keyword(s):  
Saudi Arabia ◽  
Local Environment ◽  
Domestic Environment ◽  
Domestic Tourism ◽  
Tourism Destinations ◽  
Tourism Information ◽  
The Government ◽  
Using Data ◽  
Tourism Organization ◽  
Self Administered Questionnaire

AbstractBeginning with the establishment of a Supreme Commission for Tourism and Antiquities’ (SCTA) in 2000, there have been official attempts by the government of Saudi Arabia to encourage domestic tourism in order to tap into the huge amounts that Saudis spend annually on vacations. This paper examines the motivations and attitudes of consumers toward tourism destinations and activities within the country (domestic tourism). Using data collected through a structured self-administered questionnaire, the study finds that familiarity and trust of the local environment, perceptions of the safer domestic environment, and limitations imposed by respondents’ vacation timing are the primary motives for choosing to spend their vacations locally, while lack of quality domestic tourist sites and services (including entertainment facilities), lack of tourism information, insufficient tourism organization services, and the harsh local environmental conditions during summer are factors that ‘push’ people from spending the vacations locally. Attitudes toward domestic tourism are generally negative, although there are significant differences in attitudes between respondents who prefer domestic destinations and those who prefer to travel out of Kingdom. Implications of the findings are outlined and discussed.

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108316 ◽  
Author(s):  
David Tomat ◽  
Marina Soazo ◽  
Roxana Verdini ◽  
Cecilia Casabonne ◽  
Virginia Aquili ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Edible Film
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