Salmonella contaminated in poultry meat remains an important food safety issue as this
pathogen leads to a serious foodborne illness worldwide. A number of poultry meat products …

Salmonella is a bacterium associated with food contaminated by various animals, primarily
poultry. Interest and research on bacteriophages are increasing because they can be used …

The present study was conducted to preserve the microbial quality of chicken meat fillets
during storage time by using sodium alginate active coating solutions incorporated with …

Abstract Lysozyme (EC 3.2. 1.17) is a glycoside hydrolase with an important role in
antibacterial defense mechanism. Because of its bactericidal and bacteriostatic properties …

Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it
can survive both the brining and smoking process in cold smoked salmon production …

Salmonella‐contaminated poultry products are considered major contributors to foodborne
illness. The anti‐Salmonella activity of organic acid salts has been studied in food products …

Chemical preservatives are increasingly unacceptable to consumers, while demand is
increasing for minimally processed and convenient food products. Response to this situation …

This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in
preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and …

Milk contamination with Staphylococcus aureus can lead to food poisoning in consumers.
One strategy to minimize this risk is the use of phage-derived lysins, which are innocuous for …

This study aimed to determine antilisterial potential of lysozyme (LYS)-nisin (NIS)
combination at temperatures and pHs optimal for LYS activity. Tests in buffers at pH 4.5 and …