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 …

Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide,
and its popularity is increasing. However, poultry also threatens human hygiene, especially …

Abstract Next Generation Sequencing (NGS) combined with powerful bioinformatic
approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of …

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 …

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Microbiomes have highly important roles for ecosystem functioning and carry out key
functions that support planetary health, including nutrient cycling, climate regulation, and …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Chinese traditional fermented foods have a very long and complex history. These fermented
foods have fascinating characteristics. These are mainly produced by autochthonous …