Nisin/EDTA and polymicrobial interactions significantly reduce *Staphylococcus aureus* growth in soft white cheese

Foodborne pathogens, particularly Staphylococcus aureus, pose a significant public health risk due to their ability to produce toxins and cause spoilage in food products like soft white cheese. Current preservation methods often lack a comprehensive understanding of complex microbial interactions within food systems, which can influence pathogen survival and metabolite production. This study addresses the critical data gap in how Escherichia coli and Bacillus cereus interact with S. aureus in a polymicrobial environment, aiming to develop more effective food safety strategies.