In a previous development stage, mostly individual antibacterial activity was a target in the
optimization of biologically active compounds and antiseptic agents. Although this targeting …

Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters
of food safety, production efficiency, economic loss, and reduced consumer trust. Dry …

Natural antibacterials have stood out in the last decade due to the growing demand for
reducing chemical preservatives in food. In particular, natural phenolic compounds are …

Nanoemulsion-based technology is developing rapidly in the food industry, especially in the
design of delivery systems for bioactive compounds. This review presents an in-depth …

Abstract 3D bioprinting has become a flexible technical means used in many fields.
Currently, research on 3D bioprinting is mainly focused on the use of mammalian cells to …

Biofilm is a complex consortium of microorganisms attached to biotic or abiotic surfaces and
live in self-produced or acquired extracellular polymeric substances (EPSs). EPSs are …

Staphylococcus epidermidis has been identified as a pathogen in ready-to-eat foods, and its
biofilm can cause devastating chronic infections in affected hosts. For the demand of natural …

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the
production and accumulation of histamine, a toxic biogenic amine, in cheese. L …

Biofilm contamination presents a significant threat to public health, the food industry, and
aquatic/marine-related applications. In recent decades, although various methods have …

Hygiene programs which comprise the cleaning and sanitization steps are part of the Good
Hygiene Practices (GHP) and are considered essential to ensure food safety and quality …