A5052078249- Antimicrobial Resistance in Staphylococcus
- Cocoa and Sweet Potato Agronomy
- Food Chemistry and Fat Analysis
- Milk Quality and Mastitis in Dairy Cows
- Biofuel production and bioconversion
- Proteins in Food Systems
- Listeria monocytogenes in Food Safety
- Advanced Biosensing Techniques and Applications
- Microbial Metabolism and Applications
- Mycotoxins in Agriculture and Food
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Probiotics and Fermented Foods
- Cell Image Analysis Techniques
Agroscope
2017-2020
Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail
2020
ZHAW Zurich University of Applied Sciences
2015
Currently, only 5 (SEA to SEE) out of 27 known staphylococcal enterotoxins can be analyzed using commercially available kits. Six genes (seg, sei, sem, sen, seo, and seu), encoding putative undetectable enterotoxins, are located on the enterotoxin gene cluster (egc), which is part Staphylococcus aureus genomic island vSaβ. These have been described as likely being involved in food-poisoning outbreaks. The aim present study was determine if whole-genome data used for prediction egc...
In the Alpine region of Austria, Italy, and Switzerland, transhumance is widespread production local traditional dairy products during summer important. Raw milk cheeses are produced according to recipes, using hurdles as a technique guarantee food safety. present study, we aim provide an overview S. aureus its enterotoxins in raw cheeses, identify key parameters responsible for enterotoxin production, ways improve The results demonstrate that safe artisanal cheese achievable under...
To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all must be tested for coagulase-positive staphylococci (CPS) at point in production when numbers are expected to highest. When CPS counts exceed 105 CFU/mL, staphylococcal enterotoxin (SE) tests conducted. SE positive, destroyed. Manufacturers Swiss Alpine exempt from this because formation hard is very unlikely high scalding temperatures used...
The aim of this study was to describe the development and evaluation a steam-mediated heating process for sanitation wooden boards used in cheese production. Wooden spruce fir from ripening centre were cut into small blocks consecutively inoculated with suspensions Listeria innocua at surface concentrations 104 102 CFU/cm2, respectively. stored 12 °C 94% relative humidity. Surface cell counts determined after 24, 72, 144 240 h. Samples sanitising runs (steam treatment 20 min three different...