Bacterial toxins are food safety hazards causing about 10% of all reported foodborne
outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are …

Regarding food safety, rapid detection of microbial species is crucial to develop effective
preventive and/or adjustment measures. Classical methods for determining the presence of …

Subclinical mastitis caused by Staphylococcus aureus has worldwide public health
significance. Here, we aimed to determine the prevalence of S. aureus, antimicrobial …

Full characterization of methicillin-resistant Staphylococcus aureus (MRSA) requires
definition of not only the bacterial genetic background but also the structure of the complex …

The role of membrane disruption in the bactericidal activity of the plant oil aromatic
compounds eugenol, carvacrol and cinnamaldehyde was investigated using confocal laser …

Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as
well as community and livestock. MRSA is a significant and costly public health concern …

Staphylococcus aureus is considered to be one of the leading causes of food-borne
illnesses. Milk, dairy products and meats are often contaminated with enterotoxigenic strains …

This chapter discusses mainly those Gram‐positive cocci that were members of the former
family Micrococcaceae prior to its redefinition. The genera have now been rearranged in …

Staphylococcus aureus isolates carrying the genes that encode for Panton-Valentine
leucocidin (PVL), a highly potent toxin, have been responsible for recent outbreaks of severe …

Staphylococcus aureus represents a public health challenge worldwide. The aim of this
study was the characterization of different food isolates of S. aureus on the basis of their …