Milk and products derived from milk of dairy cows can harbor a variety of microorganisms
and can be important sources of foodborne pathogens. The presence of foodborne …

An oligonucleotide array based on PCR method containing a combination of probes for
taxonomic markers and species-specific virulence genes was developed for the …

Raw (unpasteurized) milk can be a source of food-borne pathogens. Raw milk consumption
results in sporadic disease outbreaks. Pasteurization is designed to destroy all bacterial …

Microbes that may be present in milk can include pathogens, spoilage organisms,
organisms that may be conditionally beneficial (eg, lactic acid bacteria), and those that have …

Direct epifluorescent filter technique was studied as a method to enumerate L isteria
monocytogenes in artificially contaminated cheese. Occurrences of viable but nonculturable …

This study aimed to characterize the microbiological quality and safety of raw milk and soft
cheese, verifying possible associations between microbial populations, and the detection of …

A previously published rapid (< 5 h) proof-of-concept protocol for the concentration of the
foodborne pathogen Listeria monocytogenes from milk, based on the solubilization of the …

Monitoring of dairy products should preferably focus on the most relevant food safety
hazards in the dairy supply chain. For this purpose, the possible presence of …

Intoxications and infections caused by food-borne pathogens represent an increasing public
health problem, and diagnostic tests in multiplex format are needed for the rapid …

A culture-independent and two culture-dependent real time (rt-) PCR approaches were
developed to quantitatively identify Listeria monocytogenes in raw milk and soft cheeses …