Microorganisms play a crucial and unique role in fish and fish product safety. The presence
of human pathogens and the formation of histamine caused by spoilage bacteria make the …

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly
perishable foods, especially aquatic food products (AFPs). The high moisture content, high …

Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after
consuming contaminated water, animal, and plant products. The bacterium is the third …

Farmed aquatic products are among the most widely traded commodities and one of the
sectors with the fastest growth in the last years. However, aquaculture is still affected by …

Dietary probiotic supplementation has the potential to enhance the health of fish and their
disease resistance. In this study, some properties of ten Lactiplantibacillus plantarum strains …

Given the growing global demand for seafood, it is imperative to conduct a comprehensive
study on the prevalence and persistence patterns of pathogenic bacteria and viruses …

Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Fish products are highly perishable, requiring proper processing to maintain their quality
and safety during the entire storage. Different from traditional methods used to extend the …

Fishborne diseases are among the major causes of morbidity and mortality worldwide.
Contamination of the aquatic ecosystem and unhygienic handling practices along the fish …

Blue light primarily exhibits antimicrobial activity through the activation of endogenous
photosensitizers, which leads to the formation of reactive oxygen species that attack …