Most Cited

Biofilm formation can lead to problems in healthcare, water distribution systems, food processing and packaging, industrial manufacturing, marine industries, and sanitation. These microbial communities can proliferate on biotic or abiotic surfaces, a...

Many publications report coatings that exhibit antimicrobial potency applicable to high-touch surfaces and desirable for healthcare settings to contribute to reductions in the occurrence of Hospital Acquired Infections (HAI). In this review, the impo...

Plants are constantly exposed to a wide range of environmental factors that cause different kinds of stress, such as drought, salinity, heat, frost, and low nutrient availability. There are also biotic sources of stress, which include pathogens (bact...

The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate...

Anaerobic digestion (AD) involves a set of microbiological reactions and physio-chemical processes to generate biogas, a mixture of predominantly CH4 and CO2. It is commercialized globally; however, AD has limited commercial applications in the U.S....

Beneficial microbes are crucial for improving crop adaptation and growth under various stresses. They enhance nutrient uptake, improve plant immune responses, and help plants tolerate stresses like drought, salinity, and heat. The yield potential of...

Colorants have many applications in food, cosmetics, pharmaceutics, textile, paints, plastics, paper, ink and photographic industries. Colorants are classified according to their solubility into dyes and pigments. Those of natural origin have many ad...

Antibiotic-resistant bacteria (ARB) and antibiotic resistance genes (ARGs) in treated hospital wastewater effluents constitute a major environmental and public health concern. The aim of this study was to investigate the antibiotic resistance pattern...

Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous veg...

The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby...