a pilot study of the microbiological quality of culturally diverse, ready-to-eat foods from selected retail establishments in melbourne, recent years, there has been an increasing number of foodborne outbreaks linked to the consumption of culturally diverse foods. this appears to be because of the increasing quantity of culturally diverse foods available and a preference to store these foods, some of which are considered potentially hazardous, at ambient temperature. this practice may contravene temperature requirements defined by the food standards code. a lack of understanding of the hazardous nature of some culturally prepa ...201020001329
characterization of the spore-forming bacillus cereus sensu lato group and clostridium perfringens bacteria isolated from the australian dairy farm environment.the bacillus cereus sensu lato group and clostridium perfringens are spore-forming bacteria often associated with food spoilage and which can cause emetic and diarrheal syndromes in humans and ruminants. this study characterised the phenotypes and genotypes of 50 bacillus cereus s. l. isolates and 26 clostridium perfringens isolates from dairy farms environments in victoria, australia.201525881096
prevalence and characterization of foodborne pathogens from australian dairy farm environments.the ability of foodborne pathogens to gain entry into food supply systems remains an ongoing concern. in dairy products, raw milk acts as a major vehicle for this transfer; however, the sources of pathogenic bacteria that contaminate raw milk are often not clear, and environmental sources of contamination or the animals themselves may contribute to the transfer. this survey examined the occurrence of 9 foodborne pathogens in raw milk and environments of 7 dairy farms (3 bovine, 3 caprine, and 1 ...201425282417
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