High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

The consumption of meals prepared, packaged, and consumed inside and outside the home
is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in …

Food-processing and pharmaceutical industries share a lot of stability issues against the
same physical, chemical, and microbiological phenomena. They also share some solutions …

The development of edible coatings incorporating bioextracts from mushrooms native to
Portuguese forests aims to enhance the value of the endogenous forest and mycological …

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to
increase the nutritional value and safety of these foods. In the present study, water extracts …

EFSA's Panel on Biological Hazards (BIOHAZ Panel) deals with questions on biological
hazards relating to food safety and food-borne diseases. This covers food-borne zoonoses …

Food waste in perishable products calls for the development of cost-efficient and real-time
freshness and shelf life assessment tools. The current study evaluated a newly developed …

In the United States, due to the limited information about the microbial quality and safety of
fresh produce after the labeled open dates, unnecessary discarding of fresh produce in …

To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in
food to inhibit the growth of undesired microorganisms. In addition to the prevention of …

This study aimed to evaluate and model the antimicrobial action of different concentrations
of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in vitro …