As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

The establishment of norms that regulates the production and trade of Brazilian Artisanal
Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance …

Raw milk microbiota is complex and influenced by many factors that facilitate the
introduction of undesirable microorganisms. Milk microbiota is closely related to the safety …

Synthetic chemical preservatives are widely used in the food industry to delay the
deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last …

A longitudinal design with a simple random sampling method was used to collect and
compare microbial hygiene levels between the dry season (January to April) and wet …

The concern with food safety in the milk chain begins with the quality of the raw milk. Due to
the health hazard that this food can carry when contaminated, the focus of studies has …

This work was carried out with the aim to investigate the microbiological, physicochemical,
and sensory properties of an innovative yoghurt produced from ewe's milk. Experimental …

The emergence, persistence, and spread of antibiotic-resistant microbes is a tremendous
public health threat that is considered nowadays a critical One Health issue. In Lebanon, the …

Bacteria can play different roles and impart various flavors and characteristics to food. Few
studies have described bacterial microbiota of butter. In this study, next-generation …

Dairy products are highly susceptible to contamination from microorganisms. This study
aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as …