A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

The increasing concern of consumers about food quality and safety and their rejection of
chemical additives has promoted the breakthrough of the biopreservation field and the …

A considerable number of strains belonging to different species of Enterococcus are highly
competitive due to their resistance to wide range of pH and temperature. Their …

In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

Despite highly specialized international interventions and policies in place today, the rapid
emergence and dissemination of resistant bacterial species continue to occur globally …

Food and aquaculture industries are at risk from pathogenic bacteria. Pathogenic bacteria
can contaminate food at any step in the supply chain and cause huge damage to both the …

Meat and some meat products are highly perishable due to their high-water content, pH, and
high content of nutrients. Therefore, spoilage control in these products is one of the critical …

Listeria monocytogenes is a foodborne pathogen that causes septicemia, meningitis and
chorioamnionitis and is associated with high mortality. Immunocompetent humans and …

Background The knowledge on the mechanisms through which the metabolites produced by
the gut microbiota (postbiotics) prevent diseases, induce therapeutic responses, and behave …

Listeria monocytogenes is one of the most important foodborne pathogens. This
microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened …