{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T14:16:55Z","timestamp":1790864215633,"version":"4.1.0"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,12,12]],"date-time":"2025-12-12T00:00:00Z","timestamp":1765497600000},"content-version":"vor","delay-in-days":345,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100009697","name":"Hashemite University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100009697","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    in white cheese immersed into different brine solutions (0.0%, 2.5%, 5.0%, 7.5%, and 10.0%) under different temperatures. A cocktail of three strains of\n                    <jats:italic>S. aureus,<\/jats:italic>\n                    were inoculated at\n                    <jats:italic>ca<\/jats:italic>\n                    . 5 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g in BWC. The cheese was stored for 30 days at 4\u00b0C, 10\u00b0C, or 24\u00b0C. The water activity and salt content in cheese ranged between 0.99% and 0.0% in un\u2010brined cheese to 0.96% and 5.2% in the BWC immersed in 10.0% NaCl. The initial pH of cheese was\n                    <jats:italic>ca<\/jats:italic>\n                    . 6.6 and it dropped significantly (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.05) after 30 days, especially under high storage temperature.\n                    <jats:italic>S. aureus<\/jats:italic>\n                    was able to survive in BWC at 4\u00b0C throughout the storage period at counts higher than 3.8 log CFU\/g. While at 10\u00b0C, the counts remained higher than 6.0 log CFU\/g. In comparison, at 24\u00b0C,\n                    <jats:italic>S. aureus<\/jats:italic>\n                    reached to\n                    <jats:italic>ca.<\/jats:italic>\n                    9.5 log CFU\/g after 15 days of storage. TMC (total mesophilic bacterial count) and yeast and mold counts were significantly (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.05) lower at higher brine concentrations (7.5% and 10.0%) and lower temperature (4\u00b0C). However, the TMC and yeast and mold counts reached their maximum levels after 10 and 5 days when BWC was stored at 10\u00b0C and 24\u00b0C, respectively.\n                    <jats:italic>S. aureus<\/jats:italic>\n                    can survive well in BWC preserved in various brines and different storage temperatures. However, the counts were particularly lower when BWC was kept refrigerated and immersed into 10% brine, emphasizing the necessity of keeping BWC refrigerated and necessitating exploring appropriate preventive measures to reduce the potential risk associated with this pathogen.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/8481773","type":"journal-article","created":{"date-parts":[[2025,12,13]],"date-time":"2025-12-13T06:29:52Z","timestamp":1765607392000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Survival of\n                    <i>Staphylococcus aureus<\/i>\n                    in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations"],"prefix":"10.1155","volume":"2025","author":[{"given":"Rnad","family":"Haddad","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8627-0391","authenticated-orcid":false,"given":"Murad","family":"Al-Holy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amin N.","family":"Olaimat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hamzah","family":"Al-Qadiri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fajer","family":"Al-aittan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Narmeen","family":"Al-Awwad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ala","family":"Qatatsheh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmoud","family":"Abughoush","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anas","family":"Al-Nabulsi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,12]]},"reference":[{"key":"e_1_2_11_1_2","doi-asserted-by":"publisher","DOI":"10.1051\/dst:2008023"},{"key":"e_1_2_11_2_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2012.02877.x"},{"key":"e_1_2_11_3_2","first-page":"79","article-title":"The Incidence of Listeria Species and Other Indicator Bacteria in Some Traditional Foods Sold in Karak City, Jordan","volume":"9","author":"Omar S. 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