Yeasts are generally recognized as contaminants in the production of white-brined cheeses,
such as Feta and Feta-type cheeses. The most predominant yeasts species are …

Highlights•Guidelines for selecting modeling approaches for mold growth are provided.•The
approach for developing growth models can be extended to germination and …

Indoor air of dairy industry acts as a source or vehicle of microbial contamination affecting
both food safety and product shelf life. This research focused on both the monitoring of the …

Background A bacteriological assessment of the environment and food products at different
stages of processing was conducted during the manufacture of ready-to-eat (RTE) chicken …

The aim of this study was to reveal the sites of yeast contamination in dairy production and
perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence …

Fungi are important spoilage organisms in dairy products. However, little is known about the
diversity of naturally occurring spoilage fungi in raw milk and processed dairy products, due …

A harmonised microbiological survey was performed in two artisanal factories of raw goat
milk cheeses (A and B) located in the Andalusian region (Spain). A total of 165 different …

The aim of the study was to establish the complete microbiological profile of boar semen
(Sus scrofa domesticus) and to choose the most effective antiseptic measures in order to …

Esse trabalho foi desenvolvido para fornecer subsídios para ações sanitárias aplicáveis a
manipuladores, ambientes e superfícies, avaliando a contaminação microbiológica em três …

The purpose of this study was to determine the microbiological air quality (psychrotrophic
bacteria and airborne fungi) and distribution of fungi in different types of ready-to-eat (RTE) …