Meat and some meat products are highly perishable due to their high-water content, pH, and
high content of nutrients. Therefore, spoilage control in these products is one of the critical …

Listeria monocytogenes is an important food-borne pathogen, which could be detected in
food, environmental and clinical samples. It contaminates food in any of the stages during …

Meat and meat products are perishable in nature, and easily susceptible to microbial
contamination and chemical deterioration. This not only results in an increased risk to health …

Advancements in food science and technology have paved the way for the development of
natural antimicrobial compounds to ensure the safety and quality of meat and meat products …

Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Background Lactic acid bacteria (LAB) are extensively researched for their potential to
prevent and control Listeria monocytogenes (Lm) in meat products due to their natural and …

Bacteriocins are a subclass of antibacterial peptides considered to be the most promising
alternative to antibiotics. A large number of unknown bacteriocins are hidden in lactic acid …

Beneficial effects of Lactiplantibacillus plantarum strains have been widely reported.
Knowing that the effects of probiotic bacteria are strain-dependent, this study aimed to …

Consumers worldwide are increasingly demanding food with fewer ingredients, preferably
without chemical additives. The trend called “Clean Label” has stimulated the development …

Multidrug-resistant (MDR) bacterial infection still poses a serious threat to public health,
therefore, effective and safe antimicrobial agents are urgently needed. In this study …