Antibiotic resistance, and, in a broader perspective, antimicrobial resistance (AMR),
continues to evolve and spread beyond all boundaries. As a result, infectious diseases have …

Pathogens found in food are believed to be the leading cause of foodborne illnesses; and
they are considered a serious problem with global ramifications. During the last few …

Background The advent of new technologies aimed at ensuring the food safety has
increased in recent years. This trend has promoted the manufacturing of edible films and …

Bacillus cereus is a common foodborne pathogen that causes vomiting and diarrheal
symptoms. Due to its spore-forming ability, B. cereus can resist physical sterilization and …

Active edible coatings may be used to increase the shelf life of food products, free of
chemical additives. An edible coating comprising chitosan (CH) and quinoa protein (QP) …

Bacteriophages have a wide range of applications such as combating antibiotic resistance,
preventing food contamination for food safety, and as biomarkers to indirectly assess the …

Bacteriophage potential in combating bacterial pathogens has been recognized nearly
since the moment of discovery of these viruses at the beginning of the 20th century. Interest …

Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage
Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard …

The alarming rise in antimicrobial resistance (AMR) among the drug-resistant pathogens
has been attributed to the ESKAPEE group (Enterococcus faecium, Staphylococcus aureus …

Shiga-toxin-producing Escherichia coli (STEC) is typically detected on food products mainly
due to cross-contamination with faecal matter. The serotype O157: H7 has been of major …