Microorganisms can contaminate food, thus causing food spoilage and health risks when
the food is consumed. Foods are not sterile; they have a natural flora and a transient flora …

Cheeses are traditional products widely consumed throughout the world that have been
frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant …

Nanocoatings are ultra-thin layers on the nanoscale (< 100 nm) that are deposited on the
substrate to improve their properties and functionality. These nanocoatings provide …

Whole genome sequencing (WGS) of foodborne pathogens such as Listeria monocytogenes
is globally on the rise in the food industry. It provides an improvement for proactive …

Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment.
It can easily enter food processing environments and contaminate food, potentially causing …

The detection of Listeria monocytogenes, a Gram-positive food-borne bacterium, helps
prevent listeriosis outbreaks, an invasive disease with high mortality rates among …

A multi‐country outbreak of Listeria monocytogenes ST 6 linked to blanched frozen
vegetables (bfV) took place in the EU (2015–2018). Evidence of food‐borne outbreaks …

The ability of Listeria monocytogenes isolates to survive within the food production
environment (FPE), as well as virulence, varies greatly between strains. There are specific …

Certain synthetic chemicals used in global food industries eliminate pathogenic food
microbes and prevent spoilage. Nevertheless, their toxicity precludes human consumption …

Bacteriophages (phages) are currently available for use by the food industry to control the
foodborne pathogen Listeria monocytogenes. Although phage biocontrols are effective …