Despite the abundance of promising studies, developments, and improvements about the
elimination of microbial toxins from food matrices, they are still considered as one of the …

Ultrasound is an emerging non-thermal and environment-friendly technology with high
potential applications for milk and dairy products. However, several bacterial factors still …

Artisanal cheeses are produced in small-scale production plants, where the lack of full
automation and control of environmental and processing parameters suggests a potential …

The diversity of microorganisms present in cheeses contributes to their typicity and
organoleptic properties. Inhibitory strains found in these ecosystems could be used as …

Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable
sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and …

Sanitizer resistance is being extensively investigated due to the potential for bacterial
survival and cross-resistance with other antimicrobials. Similarly, organic acids are being …

The presence of pathogenic Shiga toxin–producing Escherichia coli (STEC) in dairy
products represents a public health concern because of its ability to produce the toxins Stx1 …

The past decade witnessed the emergence in Shiga toxin-producing Escherichia coli
(STEC) infections linked to the consumption of unpasteurized milk and raw milk cheese. The …

Shiga toxin-producing Escherichia coli (STEC) are foodborne pathogens implicated in
diseases including hemolytic uremic syndrome (HUS) and hemorrhagic colitis (HC). The …

In developing nations, the widespread practice of adulterating milk with water, driven by
economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the …