With the constant increase in poultry meat consumption worldwide and the large variety of
poultry meat products and consumer demand, ensuring the microbial safety of poultry …

Abstract Development and use of reliable and precise detecting systems in the food supply
chain must be taken into account to ensure the maximum level of food safety and quality for …

Much of the dark meat from US broilers continues to be exported to other countries because
of local consumers' long-standing and strong preference for white breast meat. In this review …

Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

Salmonella spp. is one of the major causes of foodborne diseases and a problem for the
poultry industry. Bacteriophages have emerged as a promising agent to reduce pathogens …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The fundamental principle of controlling microbial contamination during slaughter is based
on sanitary and hygienic processes. Both choosing abattoir technologies and conducting …

The decontamination of poultry carcasses is gaining increased interest in Europe, especially
because poultry is implicated as a risk factor in human campylobacteriosis. Thus we …

A literature search was performed on spoilage of fresh meat products by combining keyword
query, text mining and expert elicitation. From the 258 collected studies, a quantitative …

Nanotechnology offers new possibilities to modify different aspects of biopolymer films in
order to improve their performance in food packaging. The present study assessed the effect …