Biopreservation is a sustainable approach to improve food safety and maintain or extend
food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 …

An ultimate goal in food production is to guarantee food safety and security. Fermented food
products benefit from the intrinsic capabilities of the applied starter cultures as they produce …

The control of spoilage microorganisms and foodborne pathogens in meat and meat
products is a challenge for food producers, which potentially can be overcome through the …

Lacticaseibacillus spp. are genetically close lactic acid bacteria species widely used in
fermented products for their technological properties as well as their proven beneficial …

The aim of the work was to monitor the presence of Listeria monocytogenes in cold-smoked
fish products (trout, salmon, and sea bass) marketed in Italy. Cold-smoked sea bass is a new …

Meat and meat products are important nutritional sources for humans; however, they are
highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for …

The presence and persistence of Listeria monocytogenes biofilms on food contact surfaces
are often considered as a critical source of cross-contamination of foodstuffs and hence …

Simple Summary A method of increasing the shelf life of gutted sea bass and sea bream
packaged under vacuum and stored at 6±2° C (simulating supermarkets and consumer …

Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a
problem in areas where meat products are sold at unregulated storage temperatures. In this …

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 …