Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Listeria monocytogenes is an important food-borne pathogen, which could be detected in
food, environmental and clinical samples. It contaminates food in any of the stages during …

Toxic ingredients in food can lead to serious food-related diseases. Such compounds are
bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin …

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 …

Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …

Listeria monocytogenes forms biofilms on food contact surfaces, a niche from where it
dislodges to contaminate food products including fresh produce. Probiotics and their …

Listeria monocytogenes (L. monocytogenes) is a serious food-borne pathogen that can
cause listeriosis, an illness caused by eating food contaminated with this pathogen …

Lactic-acid bacteria isolated throughout the ripening process from traditional RTE soft
cheeses and dry-cured fermented sausages were characterized and selected for their anti-L …

Listeria monocytogenes contamination that occurs during and post-processing of dairy
products is a serious concern for consumers, and bioprotective cultures can be applied to …