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Agnieszka Wiszniewska-Laszczych, Joanna Szteyn, Marta Soltysiuk, Jaroslaw Kowalik and Monika Modzelewska-Kapitula
The prevalence of staphylococci in the environment of humans, including food, may lead to the production of toxins and food poisoning in consumers. Additionally, staphylococci constitute a reservoir of genes determining antibiotic resistance. The study a...
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Mariana Kovácová, Jana Výrostková, Eva Dudriková, Franti?ek Zigo, Boris Semjon and Ivana Regecová
Consumption of sheep?s and goat?s milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level. However, knowledge in the field of hygiene, technology and h...
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Camila Lampugnani, Maike Taís Maziero Montanhini, Maria Emilene Martino Campos-Galvão, Luis Augusto Nero, Luciano dos Santos Bersot
Pág. e45231
This study aimed to isolate Staphylococcus aureus in refrigerated raw cow milk, and identify the presence of enterotoxin-expression genes, enterotoxin production and adherence ability, and antimicrobial resistance potential of the isolated strains. Fifty...
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Marta Castrica, Dino Miraglia, Laura Menchetti, Raffaella Branciari, David Ranucci and Claudia M. Balzaretti
Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting micro...
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