Rapid detection of foodborne pathogens, spoilage microbes, and other biological
contaminants in complex food matrices is essential to maintain food quality and ensure …

Major food adulteration and contamination events seem to occur with some regularity, such
as the widely publicised adulteration of milk products with melamine and the recent …

Unsafe food is a huge threat to human health and the economy, and detecting food spoilage
early is an ongoing and imperative need. Herein, a simple and effective strategy combining …

Fourier transform infrared (FT‐IR) and Raman and hyperspectral imaging (HSI) techniques
have emerged as reliable analytical methods for effectively characterizing and quantifying …

Major food adulteration and contamination events occur with alarming regularity and are
known to be episodic, with the question being not if but when another large-scale food …

Food safety is a critical public concern, and has drawn great attention in society.
Consequently, developments of rapid, robust, and accurate methods and techniques for …

Consumer perception of chicken meat spoilage is linked to sensory changes of raw chicken
during storage. The objective of this study was to characterise the sensory attributes of raw …

Bacterial pathogens are the main culprits for outbreaks of food-borne illnesses. This study
aimed to use the hyperspectral imaging technique as a non-destructive tool for quantitative …

Temperature fluctuation during cold storage of meat products usually leads to undesirable
microbial growths, which affect the overall product quality. In this study, a pushbroom …

Abstract Three-dimensional (3D) printing, as an emerging technology, is driving great
progress in the food industry. In the meat field, 3D printing is expected to replace the …