Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese

Optimization of Propidium Monoazide Quantitative PCR for Evaluating Performances of Bioaerosol Samplers for Sampling Airborne Staphylococcus aureus

(2014) Chun-Chieh Tseng et al.   AEROSOL SCIENCE AND TECHNOLOGY

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior ofStaphylococcus aureusandEscherichia coli O157:H7 in Domiati Cheese

(2014) A.M. El-Kholy et al.   JOURNAL OF FOOD SAFETY

Staphylococcus aureusand Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health

(2014) Jhalka Kadariya et al.   Biomed Research International

In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids

(2012) Sandra Tejero-Sariñena et al.   ANAEROBE

Organic acids as antimicrobials to control Salmonella in meat and poultry products

(2011) E. Mani-López et al.   FOOD RESEARCH INTERNATIONAL

Distinction between intact and antibiotic-inactivated bacteria by real-time PCR after treatment with propidium monoazide

(2010) Hideo Kobayashi et al.   JOURNAL OF ORTHOPAEDIC RESEARCH

Starter culture development for improving safety and quality of Domiati cheese

(2009) Eman H.E. Ayad   FOOD MICROBIOLOGY

Improving clinical significance of PCR: Use of propidium monoazide to distinguish viable from deadstaphylococcus aureusandstaphylococcus epidermidis

(2009) Hideo Kobayashi et al.   JOURNAL OF ORTHOPAEDIC RESEARCH