Results 31 to 40 of about 1,258,601 (187)
Cheese Microbial Risk Assessments — A Review [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Cheese is generally considered a safe and nutritious food, but foodborne illnesses linked to cheese consumption have occurred in many countries. Several microbial risk assessments related to Listeria monocytogenes, Staphylococcus aureus, and Escherichia ...
Kyoung-Hee Choi +4 more
doaj +1 more source
A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety [PDF]
International Journal of Environmental Research and Public Health, 2021 Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life.
Ana Isabel Nájera +3 more
openaire +3 more sources
Assessment of the Chemical and Microbiological Quality of Some Cheese Assortment in Egypt: Highlighting the incidence of multidrug-resistant Staphylococcus Species [PDF]
Journal of Applied Veterinary SciencesHard and semi-hard cheeses are popular dairy products in Egypt, but they may convey a health risk for consumers due to their poor hygienic quality and safety.
Mostafa Shawki +4 more
doaj +1 more source
Food microbiology, 2020 The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled ...
Ú. Gonzales-Barrón +4 more
semanticscholar +1 more source
Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy
Toxins, 2021 The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese.
Alberto Altafini +5 more
doaj +1 more source
Toxins, 2022 A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed.
Amedeo Pietri +3 more
doaj +1 more source
Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles
European Food Research and Technology, 2020 Solid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis.
M. Sýkora, E. Vítová, H. Jeleń
semanticscholar +1 more source
Production technology and some quality parameters of Njeguši cheese
Mljekarstvo, 2015 Industrialization of agricultural production and depopulation of areas that are recognized by traditional products, reached its peak during the last few decades. This represents a significant risk that the technology of traditional agricultural products,
Slavko Mirecki +4 more
doaj +1 more source
CHEMICAL POLLUTION OF MILK AND CHEESE WITH NITRATES AND NITRITES AND ITS HYGIENIC SIGNIFICANCE [PDF]
Assiut Veterinary Medical Journal, 1994 Two hunderd random samples of milk and cheese were collected from different supermarkets at Alex. Province for spectrophotometric determination of the levels of nitrates and nitrites.
SAMIA M. EL-HOSHY
doaj +1 more source
, 2020 Changes in the microstructure of semi-hard cheeses were observed in situ under tensile deformation by placing a microtensile stage directly under a confocal scanning laser microscope, and recording force/displacement data simultaneously.
Prabin Lamichhane +3 more
semanticscholar +1 more source