Cheeses are traditional products widely consumed throughout the world that have been
frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant …

To determine the bactericidal mechanism of electrolyzed water and mild heat against
Escherichia coli O157: H7, we performed ultra-performance liquid chromatography …

Active and biodegradable materials have attracted interest in the food packaging area for
better product safety and quality. In this study, a gelatin-based film was developed …

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able
to reduce pathogens on solid food surfaces. Cheese surfaces may become easily …

Staphylococcus aureus is a major foodborne pathogen that causes severe disease in
humans. It is commonly found in milk and dairy products, particularly in fresh brined cheese …

Abstract Background and Objective: Lactic cheese is a highly consumed dairy product that is
of great nutritional values. However, great concerns are reported regarding their safety …

Ripening is a crucial step to guarantee the high commercial value of cheddar cheese, one of
the dairy products the European Union exports the most. Although several methods have …

The aim of the present work was to investigate the effects of vacuum packaging and storage
time on physicochemical composition, fatty acid content, color, microbiological content and …

Biohazards, which may occur at all supply chain stages, pose significant threats to food
safety and public health. Addressing these concerns and enhancing food safety …

The consumption of cheese in the People's Republic of China is increasing rapidly. Little is
known about the microbiota, the presence of antibiotic-resistant bacteria, or the distribution …