A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

Despite highly specialized international interventions and policies in place today, the rapid
emergence and dissemination of resistant bacterial species continue to occur globally …

Intestinal microbiota interacts with other systems, especially the immune system, which is
responsible for protecting the body by recognizing “stranger”(pathogen associated …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

Food and aquaculture industries are at risk from pathogenic bacteria. Pathogenic bacteria
can contaminate food at any step in the supply chain and cause huge damage to both the …

In the last few years, feed additives have been used in animal nutrition to improve nutrient
utilization, health parameters and animal performance. However, the use of antibiotics as …

Most foodborne pathogens have biofilm‐forming capacity and prefer to grow in the form of
biofilms. Presence of biofilms on food contact surfaces can lead to persistence of pathogens …

Infectious diseases caused by bacteria that can be transmitted via food, livestock and
humans are always a concern to the public, as majority of them may cause severe illnesses …

Meat and meat products are perishable in nature, and easily susceptible to microbial
contamination and chemical deterioration. This not only results in an increased risk to health …

Meat industries are constantly facing new waves of changes in the consumer's nutritional
trends, food safety, and quality requirements and legislations leading to an increase in …