TY - BOOK ID - 139086466 TI - Study of Microbiological Safety in the Food Chain PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - antimicrobial resistance KW - Lactobacillus johnsonii KW - Lactobacillus zeae KW - MALDI-TOF-MS KW - milk KW - PCR KW - mold KW - egg KW - Penicillium KW - colony morphology KW - Ehrlich reaction KW - creatine KW - restriction enzyme KW - PCR-ITS-RFLP KW - egg quality KW - Cladosporium KW - Fusarium KW - raw goat milk KW - enterococcal species KW - safety KW - virulence factor KW - bacteriocins KW - meat safety KW - biological hazards KW - Yersinia enterocolitica KW - Toxoplasma gondii KW - food chain information KW - emerging foodborne pathogens KW - Bacillus KW - probiotics KW - ewe KW - milk lump cheese KW - microbiome KW - microbial flora KW - dry aged beef KW - rancidity KW - index KW - meat products KW - dry-cured hams KW - sensory evaluation KW - surface moulds KW - Aspergillus KW - Croatian regions KW - biogenic amines KW - enterococci KW - lactobacilli KW - lactococci KW - ripened cheese KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:139086466 AB - Ensuring 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. ER -