Listeria species are Gram-positive, rod-shaped, facultative anaerobic bacteria, which do not
produce endospores. The genus, Listeria, currently comprises 17 characterised species of …

Milk is one of the most important food items consumed by humans worldwide. In addition to
its nutritional importance, milk is an excellent culture medium for microorganisms, which may …

Raw drinking milk (RDM) has a diverse microbial flora which can include pathogens
transmissible to humans. The main microbiological hazards associated with RDM from …

While the quality of raw cow milk in Finland is known for its high hygienic standard, with the
national average total bacterial count being below 104 CFU/mL annually, the prevalence of …

To investigate the bacterial content and risk factors associated with the hygienic quality of
raw milk, a cross‐sectional study was conducted in four townships of Mandalay Region …

Prevalence data were collected from official microbiological records monitoring four selected
foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli O157: H7, and …

Abstract Hazard Analysis Critical Control Point (HACCP) is a risk management protocol
developed to ensure food safety through a precautionary approach that is believed to offer …

The main aim of the present study was to estimate the occurrence of zoonotic bacteria in raw
milk intended for sale directly to consumers in Estonia. In-line milk filters, bulk milk samples …

Italy is one of the main producers and exporters of cheese made from unpasteurized sheep
milk. Since raw milk and its derived products are known sources of human infections …

Microbiological analysis is an integral part of food quality control, as well as of the
management of food chain safety. Microbiological testing of foodstuffs complements the …