Climate change has emerged as a major pressing global issue with far-reaching
implications for human health, such as the emerging and spread of food-borne pathogens …

The safety and quality of fermented raw foods are generally determined by the presence of
pathogenic and spoilage microorganisms, their interaction with lactic acid bacteria, intrinsic …

Staphylococcus aureus is a major foodborne pathogen that causes severe disease in
humans. It is commonly found in milk and dairy products, particularly in fresh brined cheese …

Staphylococcus aureus is a common foodborne pathogen that is ubiquitous in nature.
Consumption of contaminated foods, such as dairy products, can lead to food poisoning …

The objective of this study was to compare one-and two-step kinetic data analysis
approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic …

In the present study, a total 110 (60 cheese and 50 cows' raw milk) samples was analyzed
for CPS according to Food Drug Administration (FDA, 2001) previously. After the isolation, to …

The growth response of Lactobacillus plantarum as affected by incubation temperature was
studied in various media. Parameters resulting from growth curves were analysed in …

Detection and discrimination of bacteria are crucial in a wide range of industries, including
clinical testing, and food and beverage production. Staphylococcus species cause various …

Staphylococcus aureus is a common pathogen contaminating milk-related environments
where it is able to produce thermostable enterotoxins that can cause gastrointestinal …

Staphylococcus aureus (S. aureus) causes gastrointestinal illness worldwide. Disinfectants
are used throughout the food chain for pathogenic bacteria control. We investigated S …