Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products …

Food safety is a global health goal and the foodborne diseases take a major crisis on health.
Therefore, detection of microbial pathogens in food is the solution to the prevention and …

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 …

As an infectious, contagious pathogen, Salmonella is probably rivaled by only bovine viral
diarrhea virus in its ability to cause clinical disease, such as enteritis, septicemia …

Antibiotics have saved millions of human lives, and their use has contributed significantly to
improving human and animal health and well-being. Use of antibiotics in food-producing …

The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …

An increasing number of people are consuming raw unpasteurized milk. Enhanced
nutritional qualities, taste, and health benefits have all been advocated as reasons for …

Tick-borne encephalitis virus (TBEV) causes serious the neurological disease, tick-borne
encephalitis (TBE). TBEV can be transmitted to humans by ticks as well as by the alimentary …

Although milk and dairy products are important components of a healthy diet, if consumed
unpasteurized, they also can present a health hazard due to possible contamination with …

Foodborne pathogens are a major threat to food safety, especially in develo** countries
where hygiene and sanitation facilities are often poor. Salmonella enterica, Escherichia coli …