The increasing global population has resulted in increased demand for food. Goods quality
and safe food is required for healthy living. However, food spoilage has resulted in food …

This review presents a comprehensive understanding of the dynamics of the
microorganisms in milk and their growth and the heat treatments used to minimize their …

This study is based on the influence of consumers' health consciousness (HC), perceived
knowledge (PK) and beliefs affecting the attitude and purchase intent (PI) of the consumers …

The presence of pathogenic bacteria in food is considered as a primary cause of food-borne
illness and food quality deterioration worldwide. The present study aimed to determine the …

Antimicrobial resistance is an emerging global threat to public health. The resistant bacteria
in food animals can be transferred to humans through the food chain. Limited information on …

For dispersed or remotely located families, the collection of raw milk takes place less
frequently or transportation to the nearest center is not feasible. It requires chilling of …

Until today, inadequate food supply, malnutrition, food adulteration, etc., are still the key
concern in developing economies. In order to address these issues of food security crisis …

The efficiency of an agricultural system depends not only on how its agents work and solve
problems individually but also on how they interact with each other and with their …

Produced or processed foods are subjects to natural spoilage and contamination, commonly
by microorganisms. This occurs along the food supply chain, which results in high levels of …

Pasteurized milk contains complex microbial communities affected by sterilization and
storage conditions. This complex microflora may be the possible reason that pasteurized …