Abstract Development and use of reliable and precise detecting systems in the food supply
chain must be taken into account to ensure the maximum level of food safety and quality for …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity
because of their availability in retail stores and the consumers' perception of convenience …

Traditional meat products constitute one of the ancient cultural heritages of the North African
and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years …

Abstract Background Sodium chloride (NaCl) is an essential food additive used for
preservation/flavor enhancement. Food processing with NaCl has higher sodium contents …

Listeriosis is a foodborne disease with a high fatality rate, and infection is mostly transmitted
through ready-to-eat (RTE) foods contaminated with Listeria monocytogenes, such as …

As fragile food commodities, microbial, and organoleptic qualities of fishery and seafood can
quickly deteriorate. In this context, microbial quality and security improvement during the …

This work was aim to the application of tangerine peel essential oils (TPEOs) as glazing
layer on fish preservation. In this paper, essential oils were respectively extracted from the …

Food spoilage is a complex ecological phenomenon, caused mainly by the biochemical
activity of specific groups of microorganisms. The present chapter provides information …

Amplicon sequencing approaches have been widely used in food bacterial ecology.
However, choices regarding the methodology can bias results. In this study, bacterial …