Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Due to the appearance of antibiotic resistance and the toxicity associated with currently used
antibiotics, peptide antibiotics are the need of the hour. Thus, demand for new antimicrobial …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety
of foods by applying naturally occurring microorganisms and/or their inherent antibacterial …

The genus Carnobacterium contains nine species, but only C. divergens and C.
maltaromaticum are frequently isolated from natural environments and foods. They are …

Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-
mortem pH, the low percentage of sugars, the high content of low molecular weight …

Many recent papers have deepened the state of knowledge about lactic acid bacteria (LAB)
in fish gut. In spite of high variability in fish microbiota, LAB are sometimes abundant in the …

Microorganism contamination at various stages of food chain is one of the major causes for
food spoilage that ultimately leads to food waste, increasing food insecurity issues and …

This review emphasizes the importance of novel biopreservation strategies and their
application to ensure seafood quality and safety especially within the context of increasing …

In order to meet the increasing demand for food quality and safety, the control of pathogenic
microorganisms from “farm to fork” is a continuous challenge. This challenge has become …