The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

Microbial biofilms represent a constant source of contamination in the food industry, being
also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming …

Microbial contaminations are responsible for many chronic, healthcare, persistent microbial
infections and illnesses in the food sector, therefore their control is an important public …

The synergistic potential of plant essential oils (EOs) with other conventional and non-
conventional antimicrobial agents is a promising strategy for increasing antimicrobial …

Essential oils (EOs) are natural food preservatives, but they may impair the sensory
characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but …

Salmonella can form biofilms that contribute to its resistance in food processing
environments. Biofilms are a dense population of cells that adhere to the surface, creating a …

Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing
challenge, with the driver to minimize chemical additives and their residues in the food …

Environmental changes and intense human activities enlarge the risks of infectious diseases
and emphasize the growing importance of disinfection actions. Ultraviolet irradiation and …

Eradication of biofilms from the food contact surfaces is a challenging task, owing to their
increased resistance to sanitizers and regular cleaning practices. The treatment with the …

Salmonella enterica serovar Typhi is a rod-shaped, Gram-negative, anaerobic bacterium.
Every year, millions of people die due to typhoid fever, while the rest suffer from chronic …