More than 2000 species of edible and/or medicinal mushrooms have been identified to date,
many of which are widely consumed, stimulating much research on their health-promoting …

Apples are among the most popular fruits in the world. They are rich in phenolic compounds,
pectin, sugar, macro-and microelements. Applying different extraction techniques it is …

Food safety criteria for Listeria monocytogenes in ready‐to‐eat (RTE) foods have been
applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive …

Listeria monocytogenes is a foodborne pathogen of public health significance. The most
popular pathogen subtypes isolated from food are different from those of clinical isolates …

Agave plants contain different bioactive compounds that are related to different biological
activities; however, the application of Agave as a food additive has rarely been evaluated …

Pasteurisation is an alternative to other disinfection processes such as chlorination,
ozonation and UV treatment. It does not produce harmful by-products and may have a lower …

Thermal processing technologies are safe and easy to control methods without leaving
residues, and could be used to inactivate food-borne pathogens, ensure food quality and …

The application of oily antimicrobials in form of nanoemulsion has been proved to solve the
problem of their immiscibility in aqueous media, still preventing microbial growth and even …

Vibrio parahaemolyticus and Listeria monocytogenes are bacterial pathogens associated
with raw or ready-to-eat seafood products. Many compounds extracted from plant material …

Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such
as meatballs with chipotle sauce, especially when salt levels are reduced during its …