Wild ungulate species provide a much-needed protein source to many communities in
developed and developing countries. Frequently, these game meat animals are …

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors
for ensuring product safety and enhancing economic benefits for enterprises. Currently …

In risk-based meat safety assurance system, the use of interventions is intended to
accomplish the meat safety targets on chilled carcasses, particularly in situations when an …

Chilling procedures have been widely used in livestock abattoirs since the development of
refrigeration systems. The major criteria when applying chilling regimes is not only …

Pathogenic Escherichia coli are known to be a common cause of diarrheal disease and a
frequently occurring bacterial infection in children and adults in Latin America. Despite the …

Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …

Food demand is increasing every year and, usually animal-derived products are generated
far from consumer-places. New technologies are being developed to preserve quality …

Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the
importance of adopting good hygienic practices to avoid meat contamination, several …

Background Microbiological control with the development of robust methodologies has been
extensively studied in food science. However, equally important as reducing the microbial …

We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic
syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC) …