Researchers from Osaka Metropolitan University have achieved simultaneous detection of Escherichia coli and Staphylococcus aureus in real-world samples, on-site and within an hour, using a handheld electrochemical device.
A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.
Penn State University (PSU) scientists have received a $1 million grant from the U.S. Department of Agriculture (USDA) to assess the level of antimicrobial resistance (AMR) among foodborne bacteria in Puerto Rico's dairy industry and to train farmers and students on AMR mitigation.
Researchers have developed a way to remove Staphylococcus aureus from milk using magnetic micro-robots loaded with immunoglobulins, which could be scaled for industry use and adapted to other foodborne pathogens.
A recent study has provided insight into the prevalence of Staphylococcus aureus on the hands of foodservice employees, as well as the pathogenicity and antimicrobial resistance (AMR) of S. aureus isolates.
A recent study has demonstrated that seasonality and food type can influence the enteric toxicity and bacterial count of foodborne Staphylococcus aureus.
The key to preventing foodborne illness outbreaks associated with S. aureus, which is impervious to the cooking killstep, lies in the education of food handlers.
