Lauric arginate (LAE, ethyl-N α-lauroyl-L-arginate hydrochloride) is synthesized from food
components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L …

Abstract ε‐poly‐L‐lysine (ε‐PL) is a cationic polypeptide. As a natural antibacterial peptide, it
has attracted much attention in the food, biomedical, and chemical industries because of its …

Listeria-infecting phages are currently being used to control and detect the important
foodborne pathogen Listeria monocytogenes; however, the influence of environmental …

Formulations of ready-to-eat (RTE) foods with antimicrobial compounds constitute an
important safety measure against foodborne pathogens such as Listeria monocytogenes …

A quantitative risk characterization of Listeria monocytogenes in various ready-to-eat (RTE)
food categories (heat-treated meat; smoked and gravad fish; and soft and semi-soft …

Biodegradable active films were obtained by casting, using glycerol plasticized oxidized
corn starch (OS) and bovine gelatine (BG) blends (1: 1 mass ratio), with and without ethyl …

In this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride
(LAE) were developed to be applied on polypropylene films and manufacture an active food …

Abstract Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global
distribution and increasing consumption and economic value. Contaminating Listeria …

Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic
Listeria monocytogenes during their long shelf-life. Consumption of such contaminated …

Cold-smoked salmon is a ready-to-eat food product capable of supporting Listeria
monocytogenes growth at refrigeration temperatures. While the FDA-approved antimicrobial …