Coagulase-negative staphylococci (CoNS) have emerged as major pathogens in healthcare-
associated facilities, being S. epidermidis, S. haemolyticus and, more recently, S …

Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …

Cheeses produced from unpasteurized milk by traditional production methods may contain
many groups of microorganisms, including Staphylococcus aureus. The aim of this study …

Bacterial biofilm is one of the major hazards facing the food industry. Biofilm-forming ability
is one of the most important virulence properties of enterococci. The genus Enterococcus …

Following the spread of the multi-drug resistant bacteria and the huge demand on public
health, various alternatives were pursued. Bacteriophages (virulent phages) are among the …

The present study aimed to characterize and assess the diversity of CoNS strains as
potential vectors for the spread of resistance to antimicrobial agents from RTE foods served …

Staphylococcus haemolyticus, a key species of the Staphylococcus genus, holds significant
importance in healthcare-associated infections, due to its notable resistance to …

The consumption of ready‐to‐eat (RTE) foods contaminated with coagulase‐positive
staphylococci (CoPS) and especially Staphylococcus aureus puts consumers at a potential …

Food poisoning by staphylococcal enterotoxins (SE) is a major cause of foodborne illness,
often associated with coagulase-positive staphylococci (CPS). The increase in the number …

The population of methicillin‐resistant (MR) staphylococci in aquatic environment is rarely
investigated. Here, we characterized a collection of MR staphylococci recovered from shrimp …