The labels currently used on food and beverage products only provide consumers with a
rough guide to their expected shelf lives because they assume that a product only …

Food safety criteria for Listeria monocytogenes in ready‐to‐eat (RTE) foods have been
applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive …

Background With refrigeration and freezing functions, refrigerator aids in maintaining the
flavor textural and nutritional value of food to the maximum extent, and inhibiting the growth …

Temperature is one of the main factors governing the growth of microorganisms. The aim of
the present study was to provide temperature conditions representative of the food products …

A quantitative microbial risk assessment (QMRA) model predicting the listeriosis risk related
to the consumption of Ready-To-Eat (RTE) cooked meat products sliced at retail stores in …

Psychrotolerant sporeformers pose a challenge to maintaining fluid milk quality. Dynamic
temperature changes along the supply chain can favor the germination and growth of these …

Temperature control prevents the rapid growth of foodborne pathogens during food storage
and assures adequate heating to destroy pathogens prior to consumption. The use of …

A risk‐based approach was developed to be followed by food business operators (FBO)
when deciding on the type of date marking (ie 'best before'date or 'use by'date), setting of …

Despite the lack of scientific evidence, some consumers assert that raw milk is a natural food
with nutritional and immunological properties superior to pasteurized milk. This has led to …

A transdisciplinary observational study, coupled with a web-based survey, was conducted to
investigate refrigerated storage of food, in five European countries. The investigated …