English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Staphylococcal food poisoning is one of the most common foodborne diseases  resulting from the ingestion of staphylococcal enterotoxins (SEs) preformed  in foods by enterotoxigenic strains of coagulase-positive staphylococci  (CPS), mainly Staphylococcus aureus. The presence of enterotoxigenic strains  of coagulase-positive staphylococci in raw milk during the production process  leads to the contamination of products and outbreaks of alimentary  intoxication. The problem of Staphylococcus aureus in cheese remains  significant on a global level. Domestic cheese contaminated with  enterotoxigenic staphylococci can result in the formation of enterotoxin,  which can produce foodborne illness when the product is ingested. Due to  microbiological contamination, microbiological criteria are tools that can be  used in assessing the safety and quality of foods. In order to avoid  foodborne illness, the Serbian Regulation on General and Special Conditions  for Food Hygiene (Official Gazette of RS, No. 72/10) provides microbiological  criteria for staphylococcal enterotoxins in dairy products

Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays