Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro

Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which a...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 24. Apr., Seite 239-250
Auteur principal:	Abdelazez, Amro (Auteur)
Autres auteurs:	Melak, Sherif, Abdelmotaal, Heba, Alshehry, Garsa, Al-Jumayi, Huda, Algarni, Eman, Meng, Xiang-Chen
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article C57BL/6 mice Camel milk agar well diffusion technique antimicrobial activity foodborne pathogens (FBPs) Anti-Infective Agents