Foodborne pathogens are causing a great number of diseases with significant effects on
human health and economy. The characteristics of the most common pathogenic bacteria …

Bacillus cereus is one of the leading etiological agents of toxin‐induced foodborne
diseases. Its omnipresence in different environments, spore formation, and its ability to adapt …

Surface hygiene is commonly measured as a part of the quality system of food processing
plants, but as the bacteria present are commonly not identified, their roles for food quality …

Staphylococcal food‐borne disease (SFD) is one of the most common food‐borne diseases
worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is …

Biofilm formation is an integral part of the microbial life cycle in nature. In food processing
environments, bacterial transmissions occur primarily through raw or undercooked foods …

The Staphylococcus aureus enterotoxins are a superfamily of secreted virulence factors that
share structural and functional similarities and possess potent superantigenic activity …

The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is
responsible for two types of food poisoning, the emetic form due to food intoxication and the …

Diseases of Poultry is the most comprehensive reference for all aspects of poultry health and
diseases, including pathogenesis, diagnostics, epidemiology, and control methods …

Silage may contain several agents that are potentially hazardous to animal health, the safety
of milk or other animal food products, or both. This paper reviews published literature about …

Bacillus cereus displays a high diversity of lifestyles and ecological niches and include
beneficial as well as pathogenic strains. These strains are widespread in the environment …