Microbiological analysis of caviar from Russia and Iran

Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing

“…Egg screening is a critical step during processing which contributes to bacterial contamination due to the lack of proper hygiene often occurring in this case. Caviar can be contaminated with various species of spoilage bacteria, but also with pathogens (S. aureus, Salmonella sp, Vibrio sp, Aeromonas sp, Clostridium botulinum) (6). Thus, caviar can pose food safety risks if not properly handled.…”

Phenotypic and molecular characterization of Salmonella serotypes in cow raw milk and milk products in Nigeria

“…The use of unclean teats, milking and transporting equipment contributes to the poor hygienic quality of traditional milk products (Altug and Bayrak, 2003). Milk products such as yoghurt, ice cream, and cheese are widely consumed and market for them has existed in many parts of the world for many generations.…”

Histamine formation and microbiological changes in endemic Chalcalburnus tarichi Pallas 1811 (Inci Kefali) stored at 4 °C

“…It is considered an indicator for the lifecycle of fish, constituting a criterion in the determination of the general microbiological quality of the product (Altug and Bayrak 2003). It has been stated that a total viable count above 10 8 cfu/g may lead to food spoilge in smoked fish (Pichhardt 1993).…”