Antimicrobial de-escalation (ADE) is a strategy to reduce the spectrum of antimicrobials and
aims to prevent the emergence of bacterial resistance. We present a systematic review …

Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic
properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which …

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and
Frontiers has been to serve as an advanced reference that explores the breadth and depth …

Campylobacteriosis is the most reported foodborne gastroenteritic disease and poses a
serious health burden in industrialized countries. Disease in humans is mainly caused by …

The objective of this study was to investigate and summarize the levels of incidence of
Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Campylobacter spp …

Pork is the most consumed meat in the world and is a source of foodborne diseases. To
develop effective food safety interventions for pork, it is crucial to understand the nature of …

Campylobacter spp. continue to be the greatest cause of bacterial gastrointestinal infections
in humans worldwide. They encounter many stresses in the host intestinal tract, on foods …

This review concentrates on information concerning microbiological hazards possibly
present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The …

The production and consumption of fresh mushrooms has experienced a significant
increase in recent decades. This trend has been driven mainly by their nutritional value and …

Since its initial emergence in the 1970s, Campylobacter has become one of the most
common causative agents of bacterial foodborne illness. Campylobacter species readily …