Shellac is a physically refined form of lac resin, a natural biopolymer of animal origin
obtained from tiny insects feeding on the sap of specific host trees. Shellac, in its basic form …

Within a recent EU research project (“ProSafeBeef”), research on foodborne pathogens in
the beef chain was conducted by using a longitudinally integrated (fork-to-farm) approach …

In risk-based meat safety assurance system, the use of interventions is intended to
accomplish the meat safety targets on chilled carcasses, particularly in situations when an …

There is increasing interest in effective decontamination treatments because healthy food-
producing animals can harbor food-borne pathogens and complete prevention of …

As an attempt to control bacterial cross-contamination of beef carcasses, in the present
investigation acetic acid and lactic acid (3% v/v) were used for bacterial decontamination …

Chilled beef is inevitably contaminated with microorganisms, starting from the very
beginning of the slaughter line. A lot of studies have aimed to improve meat safety and …

The objective of this study is to prepare a super absorbent hydrogel based on polyacrylic
acid and an environmentally friendly material such as shellac to remove malachite green …

TiO 2 is a promising photocatalyst for use in food processing environment as an
antimicrobial coating. The purpose of this study was to determine the effect of different …

In two abattoirs, each slaughtering both cattle and pigs, 100 cattle and 100 pigs were
randomly selected and sampled. From each animal, two samples were taken: a) …

This experiment investigated the effect on bacteria reduction of beef carcasses by spraying
with 2%, 3%, 4% lactic acid or 200 ppm, 300 ppm, 400 ppm peroxyacetic acid before and …