Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the
growth of other bacteria, have been identified and characterized biochemically and …

Many bacteria produce antimicrobial peptides, which are also referred to as peptide
bacteriocins. The class IIa bacteriocins, often designated pediocin-like bacteriocins …

A lot of research in the field of food science has focused on new preservation technologies
but very few of these methods have been implemented by the food industry until now. This …

Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety
of foods by applying naturally occurring microorganisms and/or their inherent antibacterial …

Lactic acid bacteria (LAB) in fish flesh has long been disregarded because the high post-
mortem pH, the low percentage of sugars, the high content of low molecular weight …

The call to cater for the hungry is a worldwide problem in the 21st century. Food security is
the utmost prime factor for the increasing demand for food. Awareness of human health …

Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial
species. The antimicrobial activity of this group of natural substances against foodborne …

The microbial ecology of meat fermentation is a complex process in which lactic acid
bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews …

An article is presented describing the background information on the use of ozone,
bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness …