Due to the rich source of compounds, milk and dairy products are an excellent environment
for the growth of many groups of microorganisms, including Staphylococcus aureus. The …

The main objective of this study was to isolate and identify Staphylococcus aureus from retail
raw red meat samples and evaluate their enterotoxin gene and antibiotic resistance profiles …

In order to contribute to an assessment of the role of food in the risks of transmission of
methicillin-resistant Staphylococcus aureus (MRSA), a review was undertaken of research …

Cheeses produced from unpasteurized milk by traditional production methods may contain
many groups of microorganisms, including Staphylococcus aureus. The aim of this study …

The main objectives of the present study were to determine the occurrence of coagulase
positive staphylococci (CPS) and to assess the presence and antimicrobial susceptibility …

This study aimed to provide information about the characteristics of Staphylococcus aureus
strains isolated from traditional Turkish cheese samples in Ankara (Turkey), focusing on their …

Non-aureus staphylococci (NAS) are the most frequently isolated pathogens from
intramammary infection (IMI) in dairy cattle. Virulence factors (VFs) and mechanisms by …

Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and
contaminated raw milk is often involved. The aim of the study was to determine the …

Methicillin-resistant Staphylococcus aureus (MRSA) is a frequent cause of nosocomial and
community infections, in some cases severe and difficult to treat. In addition, there are strains …

Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high
amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due …