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 …

Shigella sonnei is the emerging pathogen globally, as it is the second common infectious
species of shigellosis (bloody diarrhoea) in low-and middle-income countries (LMICs) and …

Foodborne pathogens are a major threat to food safety, especially in developing countries
where hygiene and sanitation facilities are often poor. Salmonella enterica, Escherichia coli …

Shigella, the causative agent of shigellosis or “bacillary dysentery,” has been increasingly
involved in foodborne outbreaks. According to the Centers for Disease Control and …

Aims: This study was designed to isolate Shigella spp. strains from food and stool samples
by a combination of PCR and culture methods and characterize their serotypes, antibiotic …

Traditional cheeses are characterized by strong links to their territory of origin and are
testimonial of the history and the culture of the community that produces them. Every …

Shigellosis is a global health problem, and Shigella flexneri is the major cause of this
disease. In this study, we isolated a virulent Siphoviridae bacteriophage (phage), pSf-1, that …

It is estimated that 19% of the total food loss from retail, food service, and households comes
from dairy products. A portion of this loss may be attributed to premature spoilage of …

Abstract Cecropin A–melittin (CAM), a chimeric antimicrobial peptide with potent
antimicrobial activity, is threatened by some special extracellular proteases when used to …

We describe the investigations and management of a Cryptosporidium parvum outbreak of
linked to consumption of pasteurised milk from a vending machine. Multiple locus variable …