Microbial pathogens are the cause of many foodborne diseases after the ingestion of
contaminated food. Several preservation methods have been developed to assure microbial …

As meat consumption is increasing around the world, so do concerns and challenges to
meat hygiene and safety. These concerns are mostly of a biological nature and include …

This chapter talks about antimicrobial compounds that are divided into two classes:
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …

Natural antimicrobials are gaining increased interest from researchers and food
manufacturers alike seeking to discover label-friendly alternatives to the widely implemented …

Aims The objective of this study was the fundamental investigation of the antimicrobial
efficiency of various hop extracts against selected foodborne pathogens in vitro, as well as …

Hop cones preparations possess a wide range of biological activities including antimicrobial
properties. In this work, we evaluated the effect of various organic extracts obtained from …

Hops (Humulus lupulus L.) are known worldwide for their application in the food industry by
providing both aroma and flavor to the beer. Considering its popularity as an indispensable …

The biopreservation of beer, using only antimicrobial agents of natural origin to ensure
microbiological stability, is of great scientific and commercial interest. This review article …

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food
safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials …

Diversified members of hop bitter acids (α-and β-acids) have been found in hop (Humulus
lupulus). Mixtures of hop bitter acids have been traditionally applied in brewing and food …