The history of the last 100 years of the science and technology of yogurt, sour cream,
cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous …

Since their initial recognition 20 years ago, Shiga toxin-producing Escherichia coli (STEC)
strains have emerged as an important cause of serious human gastrointestinal disease …

The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …

A study was carried out to estimate the proportion of diseases due to milk and milk products
among food-borne diseases recorded in France and in other countries since 1980 …

In 1982, an investigation by the Centers for Disease Control and Prevention (CDC) of two
outbreaks of severe bloody diarrhea, associated with the same fastfood restaurant chain, led …

Microorganisms can colonize and subsequently form biofilms on surfaces, which protect
them from adverse conditions and make them more resistant than their planktonic free‐living …

High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …

From health and economic consequences to exposure assessment and detoxification, this
reference comprehensively covers the formation, characteristics, and control of various …

During the past 23 yr, a large number of human illness outbreaks have been traced
worldwide to consumption of undercooked ground beef and other beef products …

Food products that have been submitted to an adequate heat-treatment during processing
are free of vegetative pathogens and, depending on the treatments, of sporeformers and are …