In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

The enhanced concern of the consumers regarding the safety, quality of the food products,
and avoidance of the use of chemical food preservatives has resulted in a breakthrough in …

Fungal growth and mycotoxin production on foods and feeds cause poisoning and serious
human diseases that may lead to death. Chemical preservatives and fungicides have …

The increasing concern of consumers about food quality and safety and their rejection of
chemical additives has promoted the breakthrough of the biopreservation field and the …

Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

Bakery products are nutritious, but they are susceptible to fungal contamination, which leads
to a decline in quality and safety. Chemical preservatives are often used to extend the shelf …

Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds
may also produce health-damaging mycotoxins, eg aflatoxins, trichothecenes, fumonisin …

Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems
including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic …