Due to the concern of consumers about the presence of synthetic preservatives, researchers
and food manufacturers have recently conducted extensive research on the limited use of …

Tenderness could measure the eating quality of meat. The mechanism of muscle
tenderization is becoming more and more important in the past decade. Since the …

Plasma medicine is a developing field that utilizes the effects of cold physical plasma on
biological substrates for therapeutic purposes. Approved plasma technology is frequently …

The present study evaluated the efficiency of an edible coating of alginate and erythrosine in
the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation of …

Chicken meat is the most popularly consumed meat worldwide, with free-range and ethically
produced meat a growing market among consumers. However, poultry is frequently …

Foodborne pathogens and their biofilms pose a risk to human health through food chain.
However, the bacteriocin resources combating this threat are still limited. Here …

Lysin EN4 is a peptidoglycan-degrading enzyme. Like other lysins against Gram-negative
bacteria, EN4 requires cell-wall destabilizing agents, such as ethylenediamine tetraacetic …

Food safety measures in food chain operations involving poultry meat are increasingly
reliant on the hazard analysis and critical control point (HACCP) system as well as the …

Handler and consumer safety are the critical risks associated with conventional chemical
preservatives and disinfectants used in the food industry. Alternative nature‐based …

Eggshell cuticles are first lines of defense against egg-associated pathogens, such as
Salmonella enterica serovar Enteritidis (SE). Infections from eggs contaminated with this …