Food business operators (FBOs) are the primary responsible for the safety of food they place
on the market. The definition and validation of the product's shelf-life is an essential part for …

This book covers recent developments in types, classifications, and genetic traits of
indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical …

The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain
rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated …

Consumers around the world have become better educated and more demanding in their
identification and purchase of quality health-promoting foods; therefore the food industry …

Our findings show that temperature plays a significant role in the induction of acid-stress
adaptation in Listeria monocytogenes, and two distinct patterns were observed:(1) Presence …

Due to their perishable nature and being spoiled by microorganisms, safety and microbial
quality of milk and dairy products are important issues that need to be addressed. The most …

This work studied the effect of high pressure processing (HPP) at 400, 500 and 600 MPa
during 10, 5 and 3 min, respectively, on samples ewe cheese manufactured from raw milk …

Oats and rice grains were subjected to high hydrostatic pressure (HHP) treatment at 300∼
600 MPa at different times, and changes in the microorganism counts, inactivation of …

A Alta Pressão Isostática (API) tem ganhado destaque em diversos setores da indústria,
inclusive o de laticínios. Esta tecnologia emergente é eficaz para garantir aos alimentos …