Salt is widely employed in different foods, especially in meat products, due to its very diverse
and extended functionality. However, the high intake of sodium chloride in human diet has …

Fish and seafood products are one of the most common causes of listeriosis in humans. A
systematic review and meta-analysis were conducted using scientific literature to summarize …

Antimicrobial activity of five essential oils (EOs) was investigated up to 72 h against
foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, Salmonella …

Salmonella infection is an important foodborne consumer health concern that can be
mitigated during food processing. Bacteriophage therapy imparts many advantages over …

Based on an on-line survey using questionnaires, information on Belgian consumers (n=
907) regarding their understanding and attitude towards shelf life labels and dates was …

With the increased demand for lightly preserved and/or ready‐to‐eat (RTE) food products,
the prevalence of the foodborne pathogen Listeria monocytogenes has increased, which is …

The aim of the current study was to estimate the prevalence and serotype diversity of Listeria
monocytogenes in various foods of Estonian origin such as meat, milk, fish, pastry, crop …

Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of
spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Growth potential (δ) is defined as the difference between the population of a microorganism
at the end of shelf-life of specific food and its initial population. The determination of δ of …