Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
core +1 more source
Microbial spoilage of vegetables, fruits and cereals
Applied Food Research, 2022 Plant based foods are in high demand because nutritional epidemiology has linked them to improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the world due to various factors leading to significant wastage.
Oluwadara Alegbeleye +3 more
doaj +1 more source
Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products [PDF]
, 2010 The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products.
Drosinos, E.H. +3 more
core +2 more sources
Cogent Food & AgricultureRaw and processed meats are potentially rich ecosystems colonized by a variety of microorganisms whose growth and viability are strongly dependent on storage conditions.
Bassirou Ndoye +2 more
doaj +1 more source
Bacterial Diversity and Dominant Spoilage Microorganisms in Fresh-Cut Broccoli
Applied Sciences, 2022 Different cutting types not only affect the quality and bioactive substances of broccoli but may produce wounding stress that influences the quantity and diversity of microorganisms and finally leads to safety concerns.
Siqi Cui +4 more
doaj +1 more source
Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets [PDF]
, 2015 To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with ...
Aliakbarlu, J. +4 more
core +1 more source
Journal of Dairy Science: Pasteurized goat milk is mainly spoiled through the activity of various microorganisms. Microorganisms with protein-hydrolyzing and lipid-degrading activities can act on proteins and lipids, ultimately resulting in the release of undesired metabolites.
Yifan Li +7 more
doaj +1 more source
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
A Review of Non-thermal Interventions in Food Processing Technologies
Journal of Food ProtectionFoodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues.
Shecoya White +10 more
doaj +1 more source
Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style
Frontiers in Microbiology, 2021 Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and ...
Chafiaa Sab +5 more
doaj +1 more source