Staphylococcal food‐borne disease (SFD) is one of the most common food‐borne diseases
worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is …

Consumer preference for raw milk cheese is continually growing, owing to its more intense
and varied flavor than pasteurized milk cheese. Flavor development in raw milk cheese is …

Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to
cheese consumption have occurred in many countries. Several microbial risk assessments …

The objective of this study was to isolate and identify the main staphylococcal species
causing bovine mastitis in 10 Brazilian dairy herds and study their capability to produce …

The aim of this study was to investigate the presence of Staphylococcus aureus (S. aureus)
and staphylococcal enterotoxins (SEs) genes in sheep cheese and dairy dessert samples by …

ABSTRACT Staphylococcal Enterotoxins (SEs) have been raising health concerns for food
safety due to their association with staphylococcal foodborne poisoning (SFP). As …

During a year (from February/2004 to March/2005) 140 samples of food handlers (92), raw
milk (24) and Minas Frescal cheese (24) were analyzed for the presence of Staphylococcus …

The staphylococcal food-poisoning or food-intoxication syndrome was first studied in 1894
by J. Denys and later in 1914 by MA Barber, who produced in himself the signs and …

Due to the rich source of compounds, milk and dairy products are an excellent environment
for the growth of many groups of microorganisms, including Staphylococcus aureus. The …

Antimicrobial films were formed by the incorporation of nisin (NI), natamycin (NA) and a
combination of both (NI+ NA) into cellulose polymer. Film efficacies were evaluated in vitro …