Diverse microorganisms are able to grow on food matrixes and along food industry
infrastructures. This growth may give rise to biofilms. This review summarizes, on the one …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Hyperspectral imaging (HSI) is a robust and nondestructive method that can detect foreign
particles such as microbial, chemical, and physical contamination in food. This review …

Surface hygiene is commonly measured as a part of the quality system of food processing
plants, but as the bacteria present are commonly not identified, their roles for food quality …

Heavy metals entered in the soil from numerous sources and reduce the crop growth,
productivity, and the quality of the soil environment. Uptake of heavy metals by plants and …

Many factors determine the resistance properties of a Bacillus spore to heat, chemical and
physical processing, including thick proteinaceous coats, peptidoglycan cortex and low …

Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Antibiotic growth promoters have been utilized for long time at subtherapeutic levels as feed
supplements in monogastric animal rations. Because of their side-effects such as antibiotic …

The Bacillus cereus group, also known as B. cereus sensu lato (sl), is a species complex
that contains numerous closely related lineages, which vary in their ability to cause illness in …

Silage is one of the main ingredients in dairy cattle diets and it is an important source of
nutrients, particularly energy and digestible fiber. Unlike properly made and managed …