Ensuring a safe and adequate food supply is a cornerstone of human health and food
security. However, a significant portion of the food produced for human consumption is …

Due to the appearance of antibiotic resistance and the toxicity associated with currently used
antibiotics, peptide antibiotics are the need of the hour. Thus, demand for new antimicrobial …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Regular consumption of fermented dairy products helps maintain a healthy microbiota and
prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food …

Problem statement: Extremely perishable meat provides favorable growth condition for
various microorganisms. Meat is also very much susceptible to spoilage due to chemical …

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial
activities One-fourth of the world's food supply and 30% of landed fish are lost through …

The gram-positive bacterium Listeria monocytogenes is the causative agent of listeriosis, a
highly fatal opportunistic foodborne infection. Pregnant women, neonates, the elderly, and …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

The purpose of this paper is to provide guidance to food processors in controlling Listeria
monocytogenes in food-processing environments. Of particular concern are outbreaks of a …

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 …