Cargando…

Antimicrobial Activity of Essential Oils Against Staphylococcus aureus in Fresh Sheep Cheese

Essential oils (EOs) are aromatic oily liquids extracted from different parts of specific plants, well known especially for their aromatic and antibacterial properties. Nowadays, EOs are exploited in the food sector mainly for their aromatic properties. Thanks to their antimicrobial activity, howeve...

Descripción completa

Detalles Bibliográficos
Autores principales:	Amatiste, Simonetta, Sagrafoli, Daniele, Giacinti, Giuseppina, Rosa, Giulia, Carfora, Virginia, Marri, Nicla, Tammaro, Andreana, Bovi, Emanuela, Rosati, Remo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PAGEPress Publications, Pavia, Italy 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076718/ https://www.ncbi.nlm.nih.gov/pubmed/27800351 http://dx.doi.org/10.4081/ijfs.2014.1696

Ejemplares similares

Sheep Milk Yogurt from a Short Food Supply Chain: Study of the Microbiological, Chemico-Physical and Organoleptic Parameters in Relation to Shelf-Life
por: Marri, Nicla, et al.
Publicado: (2014)

Molecular Epidemiology of Methicillin-Resistant and Methicillin-Susceptible Staphylococcus aureus in the Ovine Dairy Chain and in Farm-Related Humans
por: Macori, Guerrino, et al.
Publicado: (2017)

Milk Somatic Cell Count and Polymorphonuclear Cells in Healthy Quarters of Cows That Underwent Blanket and Selective Dry Therapy: An Italian Case Study
por: Costa, Angela, et al.
Publicado: (2021)

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk
por: Marri, Nicla, et al.
Publicado: (2020)

Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México
por: Adame-Gómez, Roberto, et al.
Publicado: (2018)

Staphylococcus aureus Entrance into the Dairy Chain: Tracking S. aureus from Dairy Cow to Cheese
por: Kümmel, Judith, et al.
Publicado: (2016)

Prevalence of enterotoxigenic Staphylococcus aureus in organic milk and cheese in Tabriz, Iran
por: Rahbar Saadat, Yalda, et al.
Publicado: (2014)

Detection of Antimicrobial Resistance of Bacteria Staphylococcus chromogenes Isolated from Sheep’s Milk and Cheese
por: Regecová, Ivana, et al.
Publicado: (2021)

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese
por: Biegalski, Jakub, et al.
Publicado: (2021)

Lactic Acid Bacteria as Biological Control of Staphylococcus aureus in Coalho Goat Cheese
por: Castro, Rânmilla Cristhina Santos, et al.
Publicado: (2018)

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese
por: Palyvou-Gianna, Elpiniki, et al.
Publicado: (2021)

Occurrence of Methicillin Resistant and Enterotoxigenic Staphylococcus aureus in Traditional Cheeses in the North West of Iran
por: Shanehbandi, Dariush, et al.
Publicado: (2014)

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland
por: Rola, Jolanta G., et al.
Publicado: (2016)

Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America
por: Barreto de Deus, Tamiles, et al.
Publicado: (2017)

Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
por: Bedia, Şimşek, et al.
Publicado: (2018)

Ocurrence of Staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products
por: Pelisser, Marcia Regina, et al.
Publicado: (2009)

Certified reference materials for testing of the presence/absence of Staphylococcus aureus enterotoxin A (SEA) in cheese
por: Zeleny, Reinhard, et al.
Publicado: (2016)

Genome-Wide Profiling of Enterotoxigenic Staphylococcus aureus Strains Used for the Production of Naturally Contaminated Cheeses
por: Macori, Guerrino, et al.
Publicado: (2019)

Occurrence and Characteristics of Staphylococcus aureus Strains along the Production Chain of Raw Milk Cheeses in Poland
por: Gajewska, Joanna, et al.
Publicado: (2022)

The examination of some virulence factors in S. aureus isolates obtained from the healthy human population, sheep mastitis, and cheese
por: Rahbarnia, L., et al.
Publicado: (2023)

The Possible Role of Anti-Methicillin-Resistant Staphylococcus Aureus Antimicrobial Agents in Spontaneous Bacterial Peritonitis
por: Fiore, Marco, et al.
Publicado: (2015)

Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese
por: Pedonese, Francesca, et al.
Publicado: (2019)

Antimicrobial resistance and molecular genotyping of Escherichia coli and Staphylococcus aureus isolated from some Egyptian cheeses
por: Kasem, Nahed Gomaa, et al.
Publicado: (2021)

The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium
por: Minutillo, Raphaëlle, et al.
Publicado: (2023)

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese
por: Pappa, Eleni C., et al.
Publicado: (2020)

Clonal profile, virulence and resistance of Staphylococcus aureus isolated from sheep milk
por: Martins, Katheryne Benini, et al.
Publicado: (2015)

Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese
por: Garofalo, Giuliana, et al.
Publicado: (2021)

Application of the Micro Biological Survey analytical method for the determination of bacterial load in cow raw milk
por: Cornacchia, Alessandra, et al.
Publicado: (2020)

Multidrug Resistant Coagulase-Positive Staphylococcus aureus and Their Enterotoxins Detection in Traditional Cheeses Marketed in Banat Region, Romania
por: Morar, Adriana, et al.
Publicado: (2021)

Studies on in vitro interaction of ampicillin and fresh garlic extract against Staphylococcus aureus by checkerboard method
por: Pillai, R., et al.
Publicado: (2013)

Effect of Plasma-Activated Solution Treatment on Cell Biology of Staphylococcus aureus and Quality of Fresh Lettuces
por: Zhao, Jianying, et al.
Publicado: (2021)

Prevalence, molecular characterization of Staphylococcus aureus isolated from cheese and in vitro antibacterial activity of silver nanoparticles against such strains
por: Hameed, Karima G. Abdel, et al.
Publicado: (2015)

An outbreak of Streptococcus equi subspecies zooepidemicus associated with consumption of fresh goat cheese
por: Kuusi, Markku, et al.
Publicado: (2006)

Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
por: Scatassa, Maria Luisa, et al.
Publicado: (2018)

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
por: Faccia, Michele, et al.
Publicado: (2019)

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese
por: Abu-Khalaf, Nawaf, et al.
Publicado: (2022)

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration
por: Macedo, Antónia, et al.
Publicado: (2018)

Antimicrobial Resistance of Enterococcus sp. Isolated from Sheep and Goat Cheeses
por: Výrostková, Jana, et al.
Publicado: (2021)

Transcriptomic analysis of milk somatic cells in mastitis resistant and susceptible sheep upon challenge with Staphylococcus epidermidis and Staphylococcus aureus
por: Bonnefont, Cécile MD, et al.
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_s3jt0gs870ek0e7es0k6quht94