Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

Promotion of healthier lifestyles has led to an increase in consumption of fresh produce.
Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they …

At present, humanity is confronting with a novel life-threatening challenge from the COVID-
19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the …

One of the most important challenges in the food industry is to produce healthy and safe
food products, and this could be achieved through various processes as well as the use of …

Bacteriocins are generally recognized as “natural” compounds able to influence the safety
and quality of foods. In the past years, a lot of works have been aimed to the detection …

Natural antimicrobial agents have been investigated as alternatives to synthetic ones for
ensuring food safety and quality. However, the practical use of these preservatives in the …

The ability of phages to specifically interact with and lyse their host bacteria makes them
ideal antibacterial agents. The range of applications of bacteriophage can be extended by …

Contamination of ready-to-eat products with Listeria monocytogenes may occur at several
stages before consumption. Accessibility to the public and relatively limited control …