The objectives of the current study were to prepare and characterise cinnamon essential oil nanoemulsion (NCEO) and investigate its antibacterial activity in vitro and milk. The average size of NCEO droplets was 66.6 nm. NCEO was overall more effective than free essential oil on Listeria...

The implementation of procedures to maintain hygiene during the cheesemaking, handling and storage stages are described.

The aim of this study was to determine the survival kinetics of Salmonella enterica subsp. enterica in ripened raw milk cheese. Cheese samples inoculated with S. enterica subsp. enterica were stored at 5, 15 and 25°C and analysed in terms of physico-chemical and microbiological characteristics....

Aptamers are DNA or RNA molecules that can bind to their target molecules with high affinity and specificity, and because aptamers are stable, simply synthesized and chemically modified, aptamers have become useful tools for analytical, diagnostic and therapeutic applications. This article reviews...

The objective of this study was to evaluate the effect of the season on the total bacterial count of refrigerated raw milk. For this, samples of raw milk collected directly from the 30-unit expansion tank from April to December. The results evaluated through Student's test at 5%. Sample analyzed...

This manual consists of 47 pages and discussed important topics that includes attributes determining consumers preference and behaviour, germs that cause milk spoilage and diseases, hygienic milk handling, storage and transportation, cleaning of milk utensils, personal hygiene, basic tests for milk ...

Milk is an excellent medium for the growth of microorganisms including Listeria monocytogenes. Some pathogenic bacteria can survive after pasteurization in milk, and these bacteria can contaminate again after storage. The purpose of this study was to determine the behavior of L. monocyogenes after...

Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus...

Purpose: Students living in university residence halls often have refrigerators for food storage, and are often living alone and handling food for the first time in their lives. Therefore, an investigation of their safe food storage practices is important to help prevent food-borne illness in this...

Detection analysis quality variation of commercial probiotics dairy products in shelf life (2-6°C) through the indexes of probiotic dairy products in storage conditions: the total number of colonies, coliform group, the total number of lactic acid bacteria, Lactobacillus, Streptococcus...