Here, we review what is known about the microorganisms present in raw milk, including milk
from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a …

Every biotechnology process that relies on the use of bacteria to make a product or to
overproduce a molecule may, at some time, struggle with the presence of virulent phages …

Rapid and sensitive detection of bacterial pathogens present in food and environmental
samples is of crucial importance to ensure human health and safety. Here, we present a one …

Bacteriophages are perceived to be good models for the study of airborne viruses because
they are safe to use, some of them display structural features similar to those of human and …

This review highlights the main strategies available to control phage infection during large-
scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the …

Because bioaerosols are related to adverse health effects in exposed humans and indoor
environments represent a unique framework of exposure, concerns about indoor …

Louis Pasteur described the first measurements of airborne microorganisms in 1861. A
century later, the inhalation of spores from thermophilic microorganisms was shown to …

Background The human gut is densely populated with archaea, eukaryotes, bacteria, and
their viruses, such as bacteriophages. Advances in high-throughput sequencing (HTS) as …

Background hygienic and safe production is a high priority in the food industry. During
processing, food may be subjected to bio-contamination. Accordingly, preservation of overall …

Bacteriophages (or phages) represent one of the most persistent threats to food
fermentations, particularly large-scale commercial dairy fermentations. Phages infecting …