Food is a necessity of human beings, and the consumption of food is aimed at obtaining energy and nutrients necessary for the growth and proper functioning of the body. However, food can also be a vehicle for various diseases, and the causal agents can have physical, chemical or biological origin with relevance to health due to their incidence, mortality and negative consequences in the population. Bacteria are the main agents of biological origin associated with foodborne diseases. Among these microorganisms are species of the genus Campylobacter, which cause a zoonosis with one of the highest incidences globally, known as Campylobacteriosis. This document provides an overview of foodborne diseases, specifically the causal agents of Campylobacteriosis, including the different measures of control and prevention for this disease in different foods such as poultry, milk, meat, and fish, among others. It also covers the phenomenon of resistance to antimicrobials by these pathogens and the health implications to consumers. The above can generate and maintain safety practices in food production for the protection of public health in different regions around the world.

The mucosal surfaces of the intestinal tract harbor a complex microbiota. Bacteria enter in contact with intestinal cells and bestow important nutritional, metabolic and protective functions which benefit the host. Various factors are able to alter the balances between different intestinal bacteria. Dysbiosis has been described in various pathologies and metabolic diseases in humans, such as cancer. Colorectal cancer pathology can benefit from gut microbial imbalance. Its overgrowth may lead to acute symptoms. An alternative strategy to restore this balance is the use of plant extracts which exhibit a prebiotic activity by stimulating of probiotic bacteria and antimicrobial activity against pathogenic bacteria colonization. The present study aims to evaluate the in vitro antioxidant and antibacterial activity of phenolic extracts (Aqueous extract "AE" and Methanolic extract "ME" ) from Zizyphus lotus. It aims also to investigate the effect of this extract as a prebiotic on the aggregation of probiotic and inhibitory effects of pathogenic bacteria isolated from faeces of patients with colorectal cancer. Phytochemical analysis of different extracts from Zizyphus lotus by HPLC showed that all are rich in phenolic compounds (225.40 mgAGE/gDW for AE and 63.04 mgAGE/gDW for ME extracts). Moreover, all extracts showed an important antioxidant activity (227 µg/ml for AE and 195 µg/ml for ME). These extracts also exhibited a significant prebiotic effect and antibacterial activity. Characterization of the in vitro effect of the aqueous extract showed that the percentage of autoaggregation and adhesion of probiotic and inhibitory effects of pathogenic bacteria increased in the presence of aqueous extracts.

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120oC) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120oC. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03Ö10−8 and 5.65Ö10−3 s −1 when stored at 5oC and 120oC, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

Drying conditions of black tea using superheated steam (SHS) were optimized based on a central composite design (CCD) of response surface methodology (RSM). The effects of independent variables (temperature and time) towards the total phenolic content (TPC), scavenging free radical ability, ferric-reducing antioxidant power assay and sensory attributes (infusion colour, aroma, flavour and astringency) were analysed using regression polynomial equations. Analysis of variance (ANOVA) showed that a quadratic model fitted the experimental design well, with a p-value less than 0.05 and a highest coefficient of 0.9474. The optimum drying conditions were achieved at 166.7oC and 21.2 minutes where the experimental values were in accordance with predicted values, with percentage errors (PE) less than 10%. Temperature (140oC – 180oC) was concluded to have the most significant effect and showed a positive direction in most responses. This effect was definitely able to support the application of a SHS dryer for the quality production (antioxidant and sensory properties) of black tea.

The aim of this work was to study the effect of UV-C radiation on ultrasound assisted extraction (UAE) of cherry tomato bioactive compounds. Cherry tomatoes were exposed to two UV-C radiation doses (0.5 and 1.0 J cm−2 ) and stored at 20 ± 0.5 oC for 7 days. Next, they were lyophilized, and the bioactive compounds were extracted by UAE at 20 KHz. To evaluate the effectiveness of the extraction process of the bioactive compounds, a CCRD (central composite rotational design) was used together with RSM (response surface methodology), for extraction times from 4 to 12 minutes and concentrations (g of lyophilized product / L of ethanol) of 1:10, 1:20 and 1:30. The extracts obtained from the irradiated tomatoes presented 5.8 times more lycopene content than the controls and higher antioxidant activity was obtained for 4 and 8 min, in the concentrations 1:10 and 1:20 (m v −1 ). Through numerical model optimization, optimal extraction conditions were obtained. The results demonstrated that by previously irradiating tomatoes with UV-C light, the UAE yielded considerably higher amounts of lycopene and other bioactives. 

Green tea Camellia sinensis contains polyphenol that has antidiabetic activity. Mangrove leaves also contain polyphenol which potentially gives these leave antidiabetic activity. The aim of this research was to determine the ability of herbal green tea extract from white mangrove (Avicennia marina) leaves to decrease blood glucose level of diabetic Wistar rats (Rattus novergicus). The method used was experimental and involved giving a herbal green tea extract from white mangrove leaves with concentration of 100, 200 and 300 mg/200g BW/day, and positive control, i.e. glybenclamide (0.09 mg/200 g BW/day), to diabetic rats injected with Streptozotocin (STZ) and Nicotinamide (NA). The rats were observed on day 0, 5, 10 and 15. The results showed that the herbal green tea extract from white mangrove leaves decreased the blood glucose level of diabetic rats. The effective extract dose that decreased the blood glucose level of diabetic rats was 300 mg/200 g BW, which is comparable to the effect produced by glybenclamide (antidiabetic medicine). This dose could decrease the blood glucose level of diabetic rats to reach a normal blood glucose level after 20 days.