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Introduction
Additional affiliations
September 2021 - present
August 2016 - September 2017
Education
September 2017 - August 2021
September 2014 - August 2016
Publications
Publications (33)
Food poisoning and foodborne diseases are a growing public health concern worldwide. Approximately 30
known and many unknown pathogens are the main culprits for these conditions. Biofilms are a heterogeneous living-form
of pathogens and are considered a safe haven for their pathogenicity. In the field of food processing, the persistence of
biofilms...
Food contamination is a major public health concern, with Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa being the prominent causal agents. They often produce resistant shields in food through biofilm formation and are difficult to remove from food-contact surfaces using conventional cleaning agents. In the current study, we i...
Salmonella enterica and Shiga toxin-producing (or verotoxin-producing) Escherichia coli are major foodborne pathogens, posing substantial food safety risks. Due to the negative effects of chemical treatment against foodborne pathogens, the application of enzyme-based techniques is currently receiving great attention. Here, we evaluated the inhibito...
Lichens are generally known as self-sufficient symbiotic life-form between fungus and algae/cyanobacteria, also provide shelter for a wide range of beneficial bacteria. Besides, bacterial derived biodegradable polyhydroxyalkanoate (PHA) is currently grabbing the attention of many researchers as a promising alternative of non-degradable plastics. Th...
An aerobic, Gram-staining-variable, rod-shaped, endospore-forming and motile bacterial strain, designated CJ6T, was isolated from a tidal flat on Ganghwa Island, South Korea. The isolate was characterized based on a polyphasic taxonomy approach. Strain CJ6T grew optimally on R2A agar media at 30 °C and pH 7. Phylogenetic analysis based on the 16S r...
There has been an increasing interest in phytochemicals with antimicrobial properties in food safety management. However, the mechanisms of action of phytochemicals remain mostly unknown, preventing their selective applications against biofilms of specific pathogenic bacteria. The objectives of the present study were to understand the antibiofilm a...
The persistence of foodborne pathogens, such as Salmonella Typhimurium and Escherichia coli, in food processing and medical facilities, often leads to severe disease outbreaks and the emergence of antimicrobial
resistance. Combatting these challenges, global interest in phytochemicals, including luteolin (3′,4′,5,7-tetrahydroxyflavone), for advance...
Salmonella is a food-borne microorganism that is also a zoonotic bacterial hazard in the food sector. This study determined how well a mixed culture of Salmonella Kentucky formed biofilms on plastic (PLA), silicon rubber (SR), rubber gloves (RG), chicken skin and eggshell surfaces. In vitro interactions between the histone deacetylase inhibitor-vor...
Establishing efficient methods to combat bacterial biofilms is a major concern. Natural compounds, such as essential oils derived from plants, are among the favored and recommended strategies for combatting bacteria and their biofilm. Therefore, we evaluated the antibiofilm properties of peppermint oil as well as the activities by which it kills ba...
Bacterial biofilm significantly threatens food processing industries and the global public health sector by contributing to cross-contamination, followed by food spoilage and severe foodborne illnesses. In
addition, an emerging phenomenon of antimicrobial resistance facilitates the persistence and aggressive prevalence of antimicrobial-tolerant str...
Salmonella Enteritidis is one of the major pathogens causing food poisoning worldwide. The persistent nature of this pathogen causes significant food safety and sanitization challenges. As an alternative and efficient approach, the present study investigated the effect of DNase I and eugenol to control S. Enteritidis biofilm formation on stainless...
Consumers are more conscious of both the quality and microbial safety of the food they eat. Therefore, their demand for safe food and food products has motivated researchers to develop non-conventional processing technologies. Numerous investigations have shown the effectiveness of high-pressure processing, ultraviolet, pulsed light, ultrasonic ste...
Biofilm is a complex matrix made up of extracellular polysaccharides, DNA, and proteins that protect bacteria against physical, chemical, and biological stresses and allow them to survive in harsh environments. Safe and healthy foods are mandatory for saving lives. However, foods can be contaminated by pathogenic microorganisms at any stage from fa...
The recalcitrance of microbial aggregation or biofilm in the food industry underpins the emerging antimicrobial resistance among foodborne pathogens, exacerbating the phenomena of food spoilage, processing and safety management failure, and the prevalence of foodborne illnesses. The challenges of growing tolerance to current chemical and disinfecta...
The purpose of the study was to investigate the antagonistic effect of Flavourzyme and find out how it interrupts the biofilm formation and pathogenicity of S. Typhimurium and E. coli at a molecular level.
Salmonellosis is a prevalent food poisoning disease caused by Salmonella spp. that affects millions of people throughout the world. Contamination of chicken meat and processing equipment with Salmonella is a major issue in the food industry. Therefore, it is necessary to study not only food but also food contact surfaces [plastic (PLA) and rubber g...
Salmonella is the leading cause of zoonotic foodborne illnesses worldwide and a prevalent threat to the poultry industry. For controlling contamination, the use of chemical sanitizers in combination with biological compounds (e.g., enzymes) offers a solution to reduce the chemical residues. The current study investigated the biofilm reduction effec...
Human health is main concern now a days, which is related with food. The most important issue is that these daily food are contaminated with different kinds of environmental pathogenic bacteria. In this study, we tried to find out the pathogenic bacteria from the environmental sources and investigated molecular characterizations including virulence...
Gastroenteritis infections in humans are mainly associated with consumption of Vibrio parahaemolyticus contaminated shellfish, which causes health and economic loss. Virulence factor production, antibiotic resistance profile, and biofilm-forming capacity of Vibrio parahaemolyticus isolates on food and food contact surfaces at 30 °C were investigate...
Owing to their preservative and antimicrobial effects, postbiotics (metabolic byproducts of probiotics) are promising natural components for the food industry. Therefore, the present study aimed to investigate the efficacy of postbiotics collected from isolated Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2 against Listeria monocytogen...
Lactic acid bacteria (LAB) with probiotic potential have become highly sought-after by global consumers due to their wide applicability. Here, two LAB strains (J.27 and M.21) were isolated from a traditional Korean fermented vegetable (kimchi) and identified via 16S rRNA gene sequence analyses. Afterward, the two LAB isolates were evaluated for the...
Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination effects (alone or in combination) of ultraviolet C (UV-C; 5 to 60 mW×s/cm²) irradiation, sodium hypochlorite (NaOCl; 50 to 300 ppm), and slightly acidic electrolyzed water (SAEW;...
Salmonella is a foodborne pathogen and an emerging zoonotic bacterial threat in the food industry. The aim of this study was to evaluate the biofilm formation by a cocktail culture of three wild isolates of Salmonella enterica serotype Kentucky on plastic (PLA), silicon rubber (SR), and chicken skin surfaces under various temperatures (4, 10, 25, 3...
Listeria monocytogenes is a major foodborne pathogen that adversely affects the food industry. In this study, 6 anti-listerial lactic acid bacteria (LAB) isolates were screened. These anti-listerial LAB isolates were identified via 16S rRNA gene sequencing and analyzed via repetitive extragenic palindromic-PCR. Probiotic assessment of these isolate...
Salmonella is one of the common foodborne bacteria, causing 80.3 million illnesses every year worldwide. This study was conducted to isolate and identify S. enterica serovars from poultry samples responsible for causing foodborne poisoning in the Mississippi area, USA. A total of 55 Salmonella enterica serovars—Enteritidis (6), Oranienburg (1), Sch...
During the course of investigation of indigenous prokaryotic species in Korea, a total of 30 bacterial strains belonging to the phylum Firmicutes were isolated from diverse environmental sites such as soil, avian feces, wastewater treatment plants, fermented vegetables, seawater, algae, sea cucumber, octopus and tidal flat sediment. Phylogenetic an...
Bacterial samples had been isolated from clinically detected diseased juvenile Pangasius, collected from
Mymensingh, Bangladesh. Primarily, the isolates were found as Gram-negative, motile, oxidase-positive,
fermentative, and O/129 resistant Aeromonas bacteria. The species was exposed as Aeromonas
hydrophila from esculin hydrolysis test. Ten isolat...
Endolichenic bacteria have been recently studied for their diversity, but very little has been known on their functions in terms of lichen symbiosis. In the present study, we obtained 106 bacteria strains by enrichment culture method using PAH compounds as the only carbon source without nitrogen source. We increased the concentration of PAH chemica...
