Color is a key component to increase the ultimate appetizing value and consumer
acceptance towards foods and beverages. Synthetic food colors have been increasingly …

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite
many advances in food sanitation techniques and pathogen surveillance. Traditional …

Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial
compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts …

Synthetic preservatives are widely used by the food industry to control the growth of spoilage
and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the …

Bacteriophages, or phages, are one of the most–if not the most–ubiquitous organisms on
Earth. Interest in various practical applications of bacteriophages has been gaining …

Bacteriophages are viruses that are ubiquitous in nature and infect only bacterial cells.
These organisms are characterized by high specificity, an important feature that enables …

This review presents current knowledge on antimicrobial agents that are already used in the
food packaging industry. At the beginning, innovative ways of food packaging were …

Antimicrobial resistance (AMR) has become a global public health issue and antibiotic
agents have lagged behind the rise in bacterial resistance. We are searching for a new …

Listeriosis is an infectious and fatal disease of animals, birds, fish, crustaceans and humans.
It is an important food-borne zoonosis caused by Listeria monocytogenes, an intracellular …

The human gut contains approximately 10 15 bacteriophages (the 'phageome'), probably
the richest concentration of biological entities on earth. Mining and exploiting these potential …