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This paper presents the synthesis of two cluster compounds {(NH4)2[Co(H2O)6]2V10O28·4H2O (C1) and (NH4)2[Ni(H2O)6]2V10O28·4H2O (C2)} which were obtained as single crystals suitable for XRD analysis that revealed their crystallization in the monoclinic (C2/c) and triclinic (P-1) space groups, respectively. Additionally, C1 and C2 were characterized using CHN analysis and FT-IR spectroscopy and their thermal decomposition mechanisms were investigated. The antibacterial activities of both compounds were determined against three human pathogenic bacterial strains {Bacillus cereus ATCC 33,018, Escherichia coli O157:H7 and Pseudomonas aeruginosa ATCC 9027} and one phytopathogenic bacterial strain {Ralstonia solanacearum}, while drug standards {chloramphenicol and streptomycin} were used as control. The inhibitory activity and the minimum inhibitory concentration (MIC) values of the tested compounds clearly indicated higher antibacterial activities of the nickel compound against B. cereus ATCC 33,018, E. coli O157 and R. solanacearum with MIC values of 3.150, 3.150 and 6.300 mg/ml, respectively. On the other hand, (NH4)2[Co(H2O)6]2V10O28·4H2O exhibited higher antibacterial activity against P. aeruginosa ATCC 9027 (MIC value of 6.300 mg/ml) in comparison to the nickel analog. In general, the measured activities are lower than that obtained for the standards except for the higher activity given by C2 in comparison to streptomycin against the R. solanacearum strain. [ABSTRACT FROM AUTHOR]

Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry. The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper. [ABSTRACT FROM AUTHOR]

This paper presents a pioneer study on the microbial diversity and antibacterial potential of hive bees (Apiscerana and A.mellifera) honey collected from Himachal Pradesh. In total, 26 bacteria (14 from A.cerana and 12 from A.mellifera) but no fungal isolate were recovered. Bee species and locations comparison in terms of bacterial load (log CFU/g) revealed maximum loads of 3.74 and 3.99 in the honey from A.cerana and Mandi location, respectively. The most prevalent strains (HC3, HC5, HC6, HC8 and HM2) were identified (16S rRNA ribotyping) as Staphylococcushaemolyticus (MT742636), "Bacillussubtilis subsp. stecoris" (MT742637), Bacillussafensis subsp. safensis (MT742638), "Bacilluszanthoxyli" (MT742639) and Bacillussafensis subsp. safensis (MT938911). The apiary honey displayed good to excellent inhibitory activity against Escherichiacoli ATCC1041 whereas, fair to good against Bacillussubtilis ATCC6633, Pseudomonasaeruginosa ATCC10662, Salmonellatyphi NCTC786 and Klebsiellapneumoniae ATCC13883, highlighting its use as a therapeutic agent. Furthermore, it can be effective in minimizing numerous side effects associated with the consumption of synthetic drugs for treating bacterial infections thereby signifying the role of honey as a healthier substitute for synthetic drugs. [ABSTRACT FROM AUTHOR]