Results 21 to 30 of about 236,529 (244)

The Swiss Society of Microbiology: Small Bugs, Big Questions and Cool Answers

CHIMIA, 2016
The Swiss Society for Microbiology (SSM) represents around 700 scientists working in the fields of medical (human and veterinary), microbial biotechnology as well as fundamental, environmental, and food microbiology.
Gilbert Greub, Christof Holliger, Dominique Sanglard, Jacques Schrenzel, Volker Thiel, Patrick Viollier   +5 more
doaj   +1 more source

Biofilms in Focus: A Threat to Foods

Applied Sciences, 2022
The world of food microbiology, and by extension that of food safety, has evolved significantly at the turn of the century [...]
José Juan Rodríguez-Jerez, Carolina Ripolles-Avila   +1 more
doaj   +1 more source

Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening

Heliyon, 2019
The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated.
Lucía del Sol González-Forte, Javier I. Amalvy, Nora Bertola   +2 more
doaj   +1 more source

Hermetia illucens, an innovative and sustainable source of chitosan-based coating for postharvest preservation of strawberries

iScience, 2023
Summary: The ability of chitosan produced from pupal exuviae of Hermetia illucens to retard the decay of the local strawberry (Fragaria x ananassa) cultivar Melissa was investigated for the first time in this paper.
Micaela Triunfo, Anna Guarnieri, Dolores Ianniciello, Leonardo Coviello, Antonella Vitti, Maria Nuzzaci, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella   +8 more
doaj   +1 more source

Global Food Safety—International Consumers’ Rights?

Foods, 2013
Your submissions to this Special Issue “Food Microbiology and Safety” of Foods—a new open access journal—are welcome. We understand there are no foodborne illness-free zones in the world.
Malik Altaf Hussain
doaj   +1 more source

Microbial-Maximum Likelihood Estimation Tool for Microbial Quantification in Food From Left-Censored Data Using Maximum Likelihood Estimation for Microbial Risk Assessment

Frontiers in Microbiology, 2021
In food microbial measurements, when most or very often bacterial counts are below to the limit of quantification (LOQ) or the limit of detection (LOD) in collected food samples, they are either ignored or a specified value is substituted.
Gyung Jin Bahk, Hyo Jung Lee
doaj   +1 more source

Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research

Foods
Food microbiology is an increasingly interdisciplinary field, essential to modern global food systems [...]
Aleksandra Ranitović
doaj   +1 more source

Recent Advances in Applied Microbiology and Food Sciences

Applied Sciences, 2022
Changes are taking place on many fronts, including socio-demographic changes, economic changes, and technological progress [...]
Marek Kieliszek, Przemysław Łukasz Kowalczewski   +1 more
doaj   +1 more source

Historical perspective and importance of microbiology in modern era

Environment Conservation Journal, 2013
This paper introduces the historical view of microbiology and discuss the importance of microorganisms not only as causative agents of disease but also as important contributors to food production, antibiotic manufacture, vaccine development, and ...
Anjali Sethi , Molly Madan
doaj   +1 more source

Sarcocystis infection in beef and industrial raw beef burgers from butcheries and retail stores: A molecular microscopic study

Heliyon, 2020
Sarcocystis is a genus of eucoccidian parasites, which globally infects humans and various animals. In addition to economic losses in livestock industries, the parasite is a zoonosis that infects humans through contaminated beef and pork with the ...
Sara Ayazian Mavi, Aref Teimouri, Mehdi Mohebali, Mohammad Kazem Sharifi Yazdi, Saeedeh Shojaee, Mostafa Rezaian, Mahboobeh Salimi, Hossein Keshavarz   +7 more
doaj   +1 more source