The present paper aims to review the natural food preservatives with antimicrobial
properties emphasizing their importance for the future of food manufacturing and consumers' …

Background In recent years, there has been growing consumer demand for the minimally
processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the …

Despite centuries of use for the preservation of foods and treatment of infections, plant-
derived antimicrobials enjoy a renewed interest amongst food safety researchers and food …

Oxidative reactions and microbial growth are the main processes involved in the loss of
quality in meat products. Although the use of additives to improve the shelf life is a common …

This review discusses the status, antimicrobial mechanisms, application, and regulation of
natural preservatives in livestock food systems. Conventional preservatives are synthetic …

Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing
challenge, with the driver to minimize chemical additives and their residues in the food …

Listeria monocytogenes is a foodborne pathogen, sporadically present in various food
product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates …

High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat
samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased …

The use of minimal thermal processing techniques such as sous vide technology to improve
the quality of meat-based foods has gained a special focus in recent years. A proper …

Due to the growing consumer demand for safe and naturally processed meats, the meat
industry is seeking novel methods to produce safe‐to‐consume meat products without …