Cargando…

Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese

Bacillus cereus is a spoilage bacterium and is recognized as an agent of food poisoning. Two food-borne illnesses are caused by B. cereus: a diarrheal disease, associated with cytotoxin K, hemolysin BL, non-hemolytic enterotoxin and enterotoxin FM, and an emetic syndrome, associated with the cereuli...

Descripción completa

Detalles Bibliográficos
Autores principales:	Montone, Angela Michela Immacolata, Capuano, Federico, Mancusi, Andrea, Di Maro, Orlandina, Peruzy, Maria Francesca, Proroga, Yolande Thérèse Rose, Cristiano, Daniela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766095/ https://www.ncbi.nlm.nih.gov/pubmed/33352642 http://dx.doi.org/10.3390/foods9121899

Ejemplares similares

Occurrence and distribution of Salmonella serovars in carcasses and foods in southern Italy: Eleven-year monitoring (2011–2021)
por: Peruzy, Maria Francesca, et al.
Publicado: (2022)

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese
por: Biondi, Loredana, et al.
Publicado: (2021)

Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese
por: Cutarelli, Anna, et al.
Publicado: (2021)

Antimicrobial Susceptibility Testing for Salmonella Serovars Isolated from Food Samples: Five-Year Monitoring (2015–2019)
por: Peruzy, Maria Francesca, et al.
Publicado: (2020)

Intestinal Anti-Inflammatory Effect of a Peptide Derived from Gastrointestinal Digestion of Buffalo (Bubalus bubalis) Mozzarella Cheese
por: Tenore, Gian Carlo, et al.
Publicado: (2019)

Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd
por: Rinaldi, Simona, et al.
Publicado: (2021)

Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality
por: Lambiase, Claudia, et al.
Publicado: (2023)

Mozzarella Cheese Stretching: A Minireview
por: Gonçalves, Mônica Correia, et al.
Publicado: (2021)

Case of Contamination by Listeria Monocytogenes in Mozzarella Cheese
por: Greco, Sara, et al.
Publicado: (2014)

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese
por: Sacchi, Raffaele, et al.
Publicado: (2020)

Study of the Population Dynamics of Listeria Monocytogenes and Pseudomonas Fluorescens in Buffalo Mozzarella by Means of Challenge Testing
por: Nava, Donatella, et al.
Publicado: (2016)

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese
por: Gulzar, Nabila, et al.
Publicado: (2019)

Detection and quantification of Campylobacter in foods: New analytic approaches to detect and quantify Campylobacter spp. in food samples
por: Peruzy, Maria Francesca, et al.
Publicado: (2020)

Detection of SARS-CoV-2 RNA in Bivalve Mollusks by Droplet Digital RT-PCR (dd RT-PCR)
por: Mancusi, Andrea, et al.
Publicado: (2022)

A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products
por: Salzano, Angela, et al.
Publicado: (2020)

Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
por: Montone, Angela M.I., et al.
Publicado: (2017)

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
por: Taticchi, A., et al.
Publicado: (2017)

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
por: Di Paolo, Marika, et al.
Publicado: (2023)

Bacillus cereus in the Artisanal Cheese Production Chain in Southwestern Mexico
por: Cruz-Facundo, Itzel-Maralhi, et al.
Publicado: (2023)

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
por: Pires, Ana Clarissa dos Santos, et al.
Publicado: (2009)

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese
por: Chang, Shadi, et al.
Publicado: (2021)

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect
por: Abdel-Salam, Ayah B., et al.
Publicado: (2023)

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking
por: Gulzar, Nabila, et al.
Publicado: (2020)

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
por: Levante, Alessia, et al.
Publicado: (2023)

Antimicrobial Resistance and Genomic Characterization of Salmonella Infantis from Different Sources
por: Montone, Angela Michela Immacolata, et al.
Publicado: (2023)

A Genotyping Method for Detecting Foreign Buffalo Material in Mozzarella di Bufala Campana Cheese Using Allele-Specific- and Single-Tube Heminested-Polymerase Chain Reaction
por: Rullo, Rosario, et al.
Publicado: (2023)

Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese
por: Roila, Rossana, et al.
Publicado: (2016)

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese
por: Ricci, Annalisa, et al.
Publicado: (2021)

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis
por: Kandasamy, Sujatha, et al.
Publicado: (2021)

Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
por: Marrella, Martina, et al.
Publicado: (2022)

Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
por: Facchin, Susanne, et al.
Publicado: (2014)

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant
por: Catania, Angela Maria, et al.
Publicado: (2021)

Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market
por: Tirloni, Erica, et al.
Publicado: (2023)

Presence of enteric bacterial pathogens in meat samples of wild boar hunted in Campania region, southern Italy
por: Peruzy, Maria Francesca, et al.
Publicado: (2022)

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella
por: Franceschi, Piero, et al.
Publicado: (2020)

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)

Use of Sonoelastography to Evaluate Texture Modifications of Mozzarella di Bufala Campana Protected Designation of Origin During Storage at Different Temperatures
por: Costanzo, Nicola, et al.
Publicado: (2014)

Bacillus cereus Toxins
por: Märtlbauer, Erwin, et al.
Publicado: (2021)

QCM-based immunosensor for rapid detection of Salmonella Typhimurium in food
por: Fulgione, Andrea, et al.
Publicado: (2018)

First application of a droplet digital PCR to detect Toxoplasma gondii in mussels
por: Mancusi, Andrea, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_3r976av54akrv4dscim9ir5s8l