Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

Dry-cured meat products are popular worldwide because of their distinct flavor. However,
the high sodium chloride levels of these products have raised public health concerns …

In the last few years, severaloutbreaks caused by Listeria monocytogenes from meat
products have been reported, implying potential health problems that can be very serious for …

In the present work, the effect of processing of dry-cured fermented sausage “salchichón”
spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high …

Genomic diversity of Listeria monocytogenes isolates from the deboning and slicing areas of
three dry-cured ham processing plants was analysed. L. monocytogenes was detected in 58 …

The majority of cases of listeriosis are associated with the consumption of contaminated
food. Some strains of Listeria monocytogenes can persist over months or years in meat …

A soup stock made from katsuobushi is an important element of, and the basic seasoning
responsible for the taste of, traditional Japanese cuisine. Fermented and ripened …

Owing to concerns about the antimicrobial resistance of agents that can prevent the growth
of Listeria monocytogenes in meat, researchers have investigated natural preservatives with …

Various adverse conditions can trigger defensive mechanisms in Listeria monocytogenes
that can increase the virulence of surviving cells. The objective of this study was to evaluate …

Fermented meat products are important not only for their sensory characteristics, nutrient
content and cultural heritage, but also for their stability and convenience. The aroma of …