In this article, we report in detail the use of protective gases to extend the shelf-life of
polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that …

It takes several steps to bring food from the farm to the fork (dining table), and contamination
with food‐borne pathogens can occur at any point in the process. Campylobacter spp. and …

The influence of the serotype on the growth behaviour and the ability to form biofilms of
Salmonella enterica strains was investigated. The relationships between biofilm formation …

One of the leading causes of foodborne illness in poultry products is Salmonella enterica.
Salmonella hazards in poultry may be estimated and possible control methods modeled and …

In the present study, Salmonella isolates (n= 40) recovered from clinical, food, poultry and
environmental sources were characterized for serotype identification, genetic diversity and …

The increased consumption of ready-to-eat salads outside homes as a result of a fast paced
lifestyle, awareness on their nutritional attributes and enhanced processing technology is …

Microbial biofilms pose a serious threat to food industry, as they are difficult to inactivate or
remove owing to their inherent resistance to traditional physical and antimicrobial …

This study investigated the influence of food contact surface materials on the biofilm
formation of Vibrio parahaemolyticus while attempting to minimize the impact of …

The presence and persistence of Listeria monocytogenes biofilms on food contact surfaces
are often considered as a critical source of cross-contamination of foodstuffs and hence …

Pathogens such as Salmonella can be difficult to control in low-moisture food (LMF)
processing plants and because of this its presence especially in biofilm mode should be …