Plant based foods are in high demand because nutritional epidemiology has linked them to
improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the …

Color is a key component to increase the ultimate appetizing value and consumer
acceptance towards foods and beverages. Synthetic food colors have been increasingly …

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite
many advances in food sanitation techniques and pathogen surveillance. Traditional …

Bacteriophages, or phages, are one of the most–if not the most–ubiquitous organisms on
Earth. Interest in various practical applications of bacteriophages has been gaining …

Abstract Salmonella Enteritidis, Salmonella Typhimurium, and Escherichia coli O157: H7 are
the most important foodborne pathogens, causing serious food poisoning outbreaks …

Shiga-toxin-producing Escherichia coli O157: H7 is a well-known water-and food-borne
zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of …

Extended overuse and misuse of antibiotics and other antibacterial agents has resulted in
an antimicrobial resistance crisis. Bacteriophages, viruses that infect bacteria, have …

Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store
without degradation of quality. The inherent limitations of various preservation technologies …

Bacteriocins and bacteriophage (phage) are biological tools which exhibit targeted microbial
killing, a phenomenon which until recently was seen as a major drawback for their use as …

Presently, biopreservation through protective bacterial cultures and their antimicrobial
products or using antibacterial compounds derived from plants are proposed as feasible …