The recent finding that the formation of staphylococcal enterotoxins in food is very different
from that in cultures of pure Staphylococcus aureus sheds new light on, and brings into …

Staphylococcus aureus is a Gram positive opportunistic pathogen and a major concern for
both animal and human health worldwide. In some contexts where Lactic Acid Bacteria …

The objective of this study was to address knowledge gaps identified in an earlier risk
assessment of Staphylococcus aureus and raw milk cheese. A survey of fresh and short-time …

Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent
contaminant of foodstuffs where some strains are able to produce staphylococcal …

Cheese is a complex and dynamic microbial ecosystem characterized by the presence of a
large variety of bacteria, yeasts, and molds. Some microorganisms, including species of …

Staphylococcus aureus growth and enterotoxin production during the manufacture of model
Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered …

Tests were carried out to determine the effect of manufacturing procedures for a Camembert‐
type cheese from raw goats' milk on the growth and survival of Staphylococcus aureus …

Publisher Summary This chapter explains many cheeses that are characterized by the
development of microbial growth on their surfaces during ripening. These are called surface …

Staphylococcus aureus is the causative agent of staphylococcal food poisoning and is a
common contaminant in milk. Despite efforts to control S. aureus, recalls and outbreaks …

Biocontrol of Staphylococcus aureus by lactic acid bacteria can be considered as a feasible
alternative to the use of chemicals in foods, but the mechanisms underlying this antagonistic …