Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are
widely consumed as choice meals especially by school‐aged children and the fast‐paced …

In this study, the antibacterial activities of Clove oil and liposome-encapsulated Clove oil
were investigated. First, the antibacterial activity of Clove oil demonstrated that the essential …

Bacteriocins are known to inhibit various foodborne bacteria and their biofilms; however, few
bacteriocins with activity against food-derived Staphylococcus aureus have been reported …

Salmonella spp. and Staphylococcus aureus are two of the most common foodborne
bacteria in animal-source foods (ASF) that cause illness worldwide. This study aimed to …

Previous research has indicated that raw meats are frequently contaminated with
Staphylococcus aureus, but data regarding the pooled prevalence rates of S. aureus and …

The purpose of this study was to investigate the hand hygiene knowledge, attitudes and
practices of food handlers from 38 primary schools in Hulu Langat district, Selangor State in …

A large-scale food poisoning outbreak happened at a school canteen in Ninh Binh Province,
Vietnam, in 2018, resulting in the hospitalization of 352 students with clinical symptoms …

The aim of this study was to investigate the occurrence, antibiotic susceptibility profiles, and
virulence genes determinants of S. aureus isolated from milk obtained from retail outlets of …

One of the microorganisms present in poultry meat products responsible for the most usual
foodborne intoxication is Staphylococcus aureus. Essential oil of spices has been used as a …

This study was conducted to determine the prevalence rate, enterotoxigenecity, and
antimicrobial resistance of S. aureus isolated from dairy products in Iran. From September …