The foodborne pathogen Listeria monocytogenes is the causative agent of human listeriosis,
a severe disease, especially dangerous for the elderly, pregnant women, and newborns …

In this article, we highlight novel components of foodborne pathogens that influence their
response, physiology, adaptation, and survival in the face of diverse stresses, and …

Stressed bacteria can enter a dormant viable but non-culturable (VBNC) state. VBNC
pathogens pose an increased health risk as they are undetectable by growth-based …

The aim of study was to determine the occurrence of virulence factors and virulence-related
genes among enterococci isolated from food of animal origin and effects of osmotic and high …

High-pressure processing (HPP) is considered effective for sterilizing minimally processed
vegetable-based products. This study found that HPP could not completely inactivate the …

Slightly acidic electrolysed water (SAEW) and high-pressure processing (HPP) are well-
established non-thermal preservation technologies. This study investigated the deactivation …

High-pressure processing (HPP) is one of the non-thermal methods of food preservation
considered to be safe but may cause an increase/decrease in virulence potential and …

Listeria monocytogenes is an important food-borne pathogen that can cause fatal listeriosis.
High hydrostatic pressure (HHP) in combination with antimicrobial agent is a potential …

Since foodborne diseases are one of the major causes of human hospitalization and death,
one of the main challenges to food safety is the elimination or reduction of pathogens from …

Sous-vide is a cooking technique which is considered safe for food preparation, however,
the recommended temperatures and times for preparing seafood and fish may not be …