Nitrite and nitrate have been traditionally used for the preservation of meat products
because of the effective antimicrobial action of nitrite against Clostridium botulinum, the …

Background Food preservation is important in increasing the shelf life of food and ensuring
food safety. Investigations on food preservation have focused on meeting consumer …

Abstract Background Polycyclic aromatic hydrocarbons (PAHs) are organic food
contaminants of natural or anthropogenic origin, and are considered carcinogenic and …

EFSA was asked for a scientific opinion on the risks to public health related to the presence
of N‐nitrosamines (N‐NAs) in food. The risk assessment was confined to those 10 …

An increase in the number of antibiotic resistance genes burdens the environment and
affects human health. Additionally, people have developed a cautious attitude toward …

Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a
by-product of thermal processing such as smoking or grilling. Due their highly toxic effects …

Throughout history, spices have been employed for their pharmaceutical attributes and as a
culinary enhancement. The food industry widely employs artificial preservatives to retard the …

This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …

Lactiplantibacillus plantarum B21 isolated from Vietnamese sausage (nem chua) has
previously displayed broad antimicrobial activity against Gram-positive bacteria including …

Ready-to-drink teas can provide, if properly packaged, the taste and wellness character of
traditional teas. Nevertheless, in tea processing, there may be several contaminations …