Objective: To describe the epidemiology of foodborne disease outbreaks in schools in China's Mainland and to identify where preventive measures could be targeted. Methods: Data on foodborne disease outbreaks in schools reported between 2010 and 2020 were extracted from Chinese National Foodborne...

The effect of simulated cleaning in place (CIP) was determined on the structure, attachment and growth of Bacillus cereus spores isolated from raw milk and biofilms in filler nozzles from extended shelf life (ESL) milk processing lines. Simulated CIP treatment structurally affected >98% of B....

Bacillus cereus is a concern for the dairy industry due to the biofilm and spore formation during the manufacture of dairy products, causing contamination in the final products. Biofilm spores of all tested isolates showed a significantly higher (P < 0.05) or statistically comparable D_90° value...

Objective: To analyze the level and trend of microbial contamination in food in rural compulsory education schools in Baiyin City, so as to provide a reference for playing an early warning role in eliminating potential food safety hazards as soon as possible. Methods: According to the "National...

This aim of this study was to assess the microbiological and anthelmintic drug residue risks associated with raw milk used for cheesemaking and raw milk cheese, over an 18-month period. Samples of raw milk, milk filters, curd and cheese from nine raw milk artisan cheese producers in the south of...

The egg curd is one of the most promising ready-to-eat egg products in China, which can greatly enhance the commercial value of eggs. At present, there are few studies on the spoilage bacteria of egg curds and the suitable heat treatment condition remains obscure. This study isolated and identified ...

Objective: To evaluate the food hygiene status and risk of disease, the microbial contamination of ready-to-eat food in market was investigated, and the biological characteristics of foodborne Salmonella strains was analyzed. Methods: The ready-to-eat food sold in 5 large markets with concentrated...

The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and lactoferrin as natural ingredients affected on the nutritional value and quality of stirred yoghurt. Lactoferrin's influence on harmful microorganisms was investigated. And studying amino acids for buffalo, bovine,...

This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%,...

Members of Bacillus cereus group are important food contaminants and they are of relevant interest in food safety and public heath due to their ability to cause two distinct forms of food poisoning, emetic and diarrhoeal syndrome. In the present study, 90 strains of B. cereus isolated from dairy...