Bacteriophages (phages) have traditionally been considered troublesome in food
fermentations, as they are an important cause of starter-culture failure and trigger significant …

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics.
However, seafood products are highly perishable, which results in financial losses and …

Abstract Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented
vegetables with a large presence in the Chinese market. The dynamic microbial community …

Highlights•Inactivation of common foodborne pathogenic and spoilage bacteria was
examined.•369 nm, 288 nm, 271 nm UV-LEDs, and their combinations were investigated for …

The purpose of this study was to compare how the two different methods of food processing,
high pressure processing (HPP) under 300–500 MPa for 3 min and freezing, affect the …

Pseudomonas stands out as the dominant spoilage bacteria in chilled meat. Bacteriophages
are anticipated to emerge as a novel bactericidal preservative, offering a solution to the …

Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a
static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne …

This review aims at presenting the main strategies that are currently available for the
delivery of bacteriophages to combat bacterial infections in humans, animals, and plants. It …

Ethnic foods are nowadays increasingly consumed by Western citizens. However,
deficiencies in traceability and poor hygiene conditions have been often reported for ethnic …

The combined effect of ε-polylysine (PL) and modified atmosphere packaging (MAP; 60%
CO2/40% N2) on the bacterial community of greater amberjack filets and their …