This review's objective was to critically revisit various research approaches for studies on the
application of beneficial organisms and bacteriocins as effective biopreservatives in the food …

Highlights•Improved food safety helps reduce the food loss/waste by decreasing safety
risk.•Phage biocontrol significantly improves food safety by reducing target …

Listeria monocytogenes is a foodborne pathogen exhibiting a high mortality rate. In addition
to the robust tolerance to environmental stress, the ability of L. monocytogenes to develop …

Conflicting claims exist regarding pathogen growth in raw milk. A small pilot study was
designed to provide definitive data on trends for pathogen growth and decline in raw bovine …

Salmonella spp., one of the most frequently reported bacteria, causes foodborne illness and
economic losses. Due to the threat of increasing antibiotic resistant foodborne pathogens …

This study focused on the isolation and characterization of bacteriophages with specific
activity against toxin-producing and multidrug-resistant strains of Bacillus cereus sensu …

The problem of product contamination with human pathogenic microorganisms is still
unsolved. Although prevention through the implementation of good agricultural practices …

Contaminated food with antibiotic-resistant Enterococcus spp. could be the vehicle for
transmitting Enterococcus to humans and accordingly cause a public health problem. The …

This study was designed to assess newly isolated bacteriocin-producing strain as potential
food preservative. A bacteriocin producing lactic acid bacterium, named Carnobacterium …

Definition The development of new techniques for the control of pathogenic microorganisms
during food production and for the prevention of spoilage are needed to reduce or replace …