Antimicrobial peptides (AMPs) are produced by several organisms as their first line of
defense. Constituted by amino acids, they may present different mechanisms of action. The …

Abstract pH and water activity (aw) are crucial for the control of microorganisms in foods.
This review critically analyzed the influence of pH and water activity on the inactivation of …

This study was undertaken to evaluate the combined effect of organic acids, nisin, and
ultrasound (US) on the reduction of Listeria monocytogenes and Escherichia coli O157: H7 …

Bacteriocins and power ultrasound (PU) are two technologies that could be explored
conjointly as a potential food preservative. Currently, there is no information on the use of …

Salmonella is a foodborne pathogen that can develop resistance to different stresses, which
is essential for successful infection of the host. Some genes directly related to acid …

The present study aimed to evaluate the antibiofilm effect of combined sonication treatment
with organic acids on polystyrene surfaces and to develop a predictive model for the …

Biofilms can form on various surfaces and are typically associated with multiple microbial
species. Particularly in the food industry, biofilms are often a source of contamination …

Non-thermal technologies allow for the nutritional and sensory properties of foods to be
preserved, something that consumers demand. Combining their use with antimicrobial …

Hurdle technology is a combination of different preservation factors and/or technologies to
produce high quality, safe and in many cases, shelf-stable food products. Incorporation of …

As one of the rapidly developing emerging nonthermal techniques, ultrasound and/or
combination with other strategies have been applied to enhance food quality and ensure …