Listar DBTA-Artículos, capítulos... por autor "b8b601b0-5e41-4709-a54c-35f9d299c9ae"
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Effect of Yoghourt Starter Culture and Nickel Oxide Nanoparticles on the Activity of Enterotoxigenic Staphylococcus aureus in Domiati Cheese
Ahmed, Ahmed A.-H.; Ahmed, Ahmed A.-H.; Maharik, Nagah; Valero, Antonio; Elsherif, Walaa; Kamal, Sahar Mahmoud (MDPI, 2023)Domiati cheese is the most popular type of white soft cheese in Egypt. Staphylococcus aureus is a common microorganism that can easily contaminate Domiati cheese during processing and distribution. Enterotoxigenic S. aureus ... -
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
Melo Possas, Arícia Mara; Bonilla Luque, Olga María; Valero, Antonio (MDPI, 2021)Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these ... -
Variability in physicochemical parameters and its impact on microbiological quality and occurrence of foodborne pathogens in artisanal Italian organic salami
Pasquali, Frédérique; Valero, Antonio; Melo Possas, Arícia Mara; Lucchi, Alex; Crippa, Cecilia; Gambi, Lucia; Manfreda, Gerardo; Cesare, Alessandra De (MDPI, 2023)Artisanal salami is produced in small-scale production plants, where the lack of full automation might result in higher variability in food intrinsic properties. The aim of the present study was to evaluate the inter- and ...