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

The aim of the present study was to investigate the presence, pathogenic potential and
antimicrobial susceptibility profile of Escherichia coli isolated from raw milk cheese …

Phages are potentially useful as antimicrobial agents in food, especially cocktails of different
phages which may prevent the development of bacterial resistance. Biocontrol assays with a …

Establishing an efficient and rapid detection method to monitor and control Salmonella is of
great significance for ensuring food safety. Here we prepared a new time domain nuclear …

Thermal processing is the most frequently used method to destruct bacteria in food
processing. However, insufficient thermal processing may lead to the outbreak of foodborne …

Escherichia coli O157: H7 and Salmonella spp. in milk are 2 common pathogens that cause
foodborne diseases. An accurate, rapid, specific method has been developed for the …

The ovine pathogen Salmonella enterica serovar Abortusovis (SAO), a pathogen strictly
adapted to ovine hosts, is endemic in several European and Asian countries, where it …

Hazardous practices regarding antibiotics misuse, unsanitary milking procedures, and the
commercial sales of raw milk and unpasteurized dairy products are currently being practiced …

In this paper, the presence of enterobacteria in autochthonous cheese from Southeast
Serbia (Sokobanja), made in the traditional way, was investigated. The samples from …

Rapid and sensitive detection of foodborne pathogens is of great importance for food safety.
Here, a set of nuclear magnetic resonance (NMR) biosensors based on a O-carboxymethyl …