In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

The food industry seeks alternatives to satisfy consumer demands of safe foods with a long
shelf‐life able to maintain the nutritional and organoleptic quality. The application of …

Dairy product safety is a global public health issue that demands new approaches and
technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents …

Listeria monocytogenes is one of the most important foodborne pathogens. This
microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened …

This review concentrates on information concerning microbiological hazards possibly
present in raw milk dairy products, in particular cheese, butter, cream and buttermilk. The …

Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially
produced. This preservative is often used for growth prevention of pathogenic bacteria …

Probiotics show great promise as alternative and environmentally friendly candidates to
control microbial pathogens. Here, six isolated lactic acid bacteria (LAB) were chosen based …

In the past years, there has been a particular focus on the application of bacteriocins
produced by lactic acid bacteria (LAB) in controlling the growth of pathogenic bacteria in …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their
health benefits, majorly exploring their potential use as nutraceuticals and functional food …