The modern food industry is among the key partners of today's global tourism. As part of the tourism processes, tourists buy and consume local food in the local catering facilities. Furthermore, tourists are usually willing to try out gastronomy specialties during their travels. Food safety is...

Aim: Foodborne illnesses have a significant global burden and can be life-threatening, with higher risk in vulnerable groups such as children. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers' food safety behaviour. Developing educational resources on food safety...

Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj wine-growing region in ...

Game meat is becoming increasingly popular but may be contaminated with pathogenic bacteria such as Shiga toxin-producing Escherichia coli (STEC). STEC cause gastrointestinal illnesses including diarrhoea, haemorrhagic colitis (HC), and the haemolytic uremic syndrome (HUS). The aim of this study...

This study aimed to calculate the proportion of antibiotic resistance profiles of Enterococcus faecium, E. faecalis, and E. durans isolated from traditional sheep and goat cheeses obtained from a selected border area of Slovakia with Hungary (region Slanské vrchy). A total of 110 Enterococcus sp....

Tendencies of foodborne outbreaks show that the number of illnesses caused by Campylobacter spp. has been increasing recently in the European Union and in Hungary as well. However, the epidemiological statuses of Member States are diverse. There are several aspects to be investigated by competent...

The objective of this study was to use matrix-assisted laser desorption ionisation-time of flight mass spectrometry (MALDI-TOF MS) for the identification of ovine-associated staphylococci. Presumptive Staphylococcus isolates were recovered from ovine udder surface (US), individual raw milk, bulk...

In the dairy industry starter cultures have been used for more than a hundred years in the production of dairy products which are very important in the nutrition of humans. The authors present the biological and chemical agents which can affect the fermentation and the quality of the finished...

The epidemiological behavior and specific serotypes of Salmonella sp. in plant-based foods are represented by state, country, and intercontinental region. Histograms show incidences of outbreaks in the population of Africa, Europe and North America, spatial distribution of serotypes and the...