Bacillus cereus is an increasingly common cause of food poisoning. Bacillus cereus is a Gram-positive rod capable of producing spores so that it can thrive at both high and low temperatures. The natural habitat of these bacteria is the soil. From there, they can spread as primary or secondary contaminants into the raw materials of…
Listeriosis caused by Listeria monocytogenes is a serious etiological danger. A significant increase in infections has been observed in recent decades, mainly due to the consumption of contaminated food. In addition, the fact that around 30 per cent of infections are fatal is alarming. The Listeria monocytogenes are particularly dangerous for pregnant women, the elderly…
Food testing is the most basic element of quality assurance in the production of food products. The producer should ensure the safety of food intended for consumption throughout the entire period of its presence on the market, i.e. from the moment of its production to the moment of its purchase by the consumer, without exposing…