The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …

Modified-atmosphere packaged (MAP) foods have become increasingly more common in
North America, as food manufacturers have attempted to meet consumer demands for fresh …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

T his chapter gives an overview of current methods for the isolation of biosurfactant
producing microbes. The common screening methods for biosurfactants are presented …

Aims: This study aimed to determine the combined effect of packaging (air, modified
atmosphere) with or without the addition of essential oil not only on the selection of microbial …

Fresh meat is a highly perishable product due to its biological composition. Under normal,
aerobic packaging conditions, the shelf life of refrigerated meat is limited by the growth and …

In vivo colonization by different Lactobacillus strains on human intestinal mucosa of healthy
volunteers was studied together with the effect of Lactobacillus administration on different …

Modified atmosphere packaging is becoming increasingly common. It has been claimed that
the technique enables significant shelf‐life extension but in so doing presents an increased …

Interest in Aeromonas hydrophila as a food-borne and human pathogen is increasing.
Isolation media from the clinical laboratory were evaluated for food use and either did not …

Meat color is the primary criterion by which consumers evaluate meat quality and
acceptability. Consumers prefer bright-red fresh meats, brown or gray-colored cooked meats …