Monitoring and evaluating food quality, especially meat quality, has received a growing
interest to ensure human health and decrease waste of raw materials. Standard analytical …

Cinnamaldehyde (CA) is a natural and safe agent with prominent antimicrobial activities. Its
use in liquid phase has been reported in-depth, but few studies have elucidated the …

Fungal contamination is a concern for the food industry. Fungal spores resist food
sterilization treatments and produce mycotoxins that are toxic for animals and humans …

Aspergillus ochraceus and Aspergillus niger are spoilage and mycotoxin-producing fungi
that can contaminate agricultural commodities and derived products. In the present study …

Fungal spoilage of thermally processed beverages by heat-resistant moulds (HRM), heat-
sensitive moulds (HSM) and yeasts is a widespread problem for the beverage and juice …

Sanitation in dry food processing environments is challenging due to the exclusion of water.
Superheated steam (SHS) is a novel sanitation technique that utilizes high temperature …

Mildew poses a significant threat to tobacco production; however, there is limited information
on the structure of the abundant and rare microbial subcommunities in moldy tobacco …

Heat‐resistant molds (HRMs) are important spoilage fungi of heat‐processed fruit products
worldwide. Ascospores of HRMs are widely distributed in the soil in which fruits are grown …

Sesotho is an indigenous cereal-based fermented drink traditionally produced in the
mountain kingdom of Lesotho, Southern Africa. The present study sought to examine the …

Environmental sanitation in food manufacturing plants promotes food safety and product
microbial quality. However, the development of experimental models remains a challenge …