Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high
contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial …

The present study evaluated the efficacy of recently approved Salmonella lytic
bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets …

Temperature is a key operational factor influencing the anammox process kinetics. In
particular, at temperatures below 15° C, the specific anammox activity (SAA) considerably …

Malaria and typhoid are among the most endemic diseases, and thus, of major public health
concerns in tropical developing countries. In addition to true co-infection of malaria and …

A kinetic study was conducted to investigate the growth of Escherichiacoli O157: H7 in
mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 …

Microbial enhanced oil recovery (MEOR) is a method that utilises bacteria or bioproducts to
increase oil recovery at the tertiary stage. Clostridium sp. produces biosurfactant that alters …

A predictive model for Salmonella spp. growth in ground pork was developed and validated
using kinetic growth data. Salmonella spp. kinetic growth data in ground pork were collected …

Cut produce continues to constitute a significant portion of the fresh fruit and vegetables sold
directly to consumers. As such, the safety of these items during storage, handling, and …

Kimchi products have a short shelf life due to continuous bacterial growth and fermentation.
Herein, the microbiological and physicochemical properties of leaf mustard (Brassica juncea …

The growth models of total bacterial count in freshly squeezed strawberry juice were
established by gas and taste sensors in this paper. By selecting the optimal sensors and …