LEADER 03871nam 2200925z- 450 001 9910566465003321 005 20231214133339.0 035 $a(CKB)5680000000037730 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81118 035 $a(EXLCZ)995680000000037730 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aStudy of Microbiological Safety in the Food Chain 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (140 p.) 311 $a3-0365-3070-3 311 $a3-0365-3071-1 330 $aEnsuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue ?Study of Microbiological Safety in the Food Chain? was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled ?Study of Microbiological Safety in the Food Chain? consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods. 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $aantimicrobial resistance 610 $aLactobacillus johnsonii 610 $aLactobacillus zeae 610 $aMALDI-TOF-MS 610 $amilk 610 $aPCR 610 $amold 610 $aegg 610 $aPenicillium 610 $acolony morphology 610 $aEhrlich reaction 610 $acreatine 610 $arestriction enzyme 610 $aPCR-ITS-RFLP 610 $aegg quality 610 $aCladosporium 610 $aFusarium 610 $araw goat milk 610 $aenterococcal species 610 $asafety 610 $avirulence factor 610 $abacteriocins 610 $ameat safety 610 $abiological hazards 610 $aYersinia enterocolitica 610 $aToxoplasma gondii 610 $afood chain information 610 $aemerging foodborne pathogens 610 $aBacillus 610 $aprobiotics 610 $aewe 610 $amilk lump cheese 610 $amicrobiome 610 $amicrobial flora 610 $adry aged beef 610 $arancidity 610 $aindex 610 $ameat products 610 $adry-cured hams 610 $asensory evaluation 610 $asurface moulds 610 $aAspergillus 610 $aCroatian regions 610 $abiogenic amines 610 $aenterococci 610 $alactobacilli 610 $alactococci 610 $aripened cheese 615 7$aHumanities 615 7$aSocial interaction 700 $aZdolec$b Nevijo$4edt$01328528 702 $aZdolec$b Nevijo$4oth 906 $aBOOK 912 $a9910566465003321 996 $aStudy of Microbiological Safety in the Food Chain$93038650 997 $aUNINA