Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-
contamination, leading to changes in the food industry's cleaning and disinfection dynamics …

Pathogenic microorganisms have adapted different strategies during the course of time to
invade host defense mechanisms and overcome the effect of potent antibiotics. The …

Nowadays, the wide spread of foodborne illness and the growing concerns about the use of
synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as …

Mixed‐species biofilms represent the most frequent actual lifestyles of microorganisms in
food processing environments, and they are usually more resistant to control methods than …

Resistant bacteria may kill more people than COVID-19, so the development of new
antibacterials is essential, especially against microbial biofilms that are reservoirs of …

Consumers' demands for low-processed and healthier food products led to a search for
alternatives to replace or reduce synthetic food additives with natural ones. Aromatic plant …

Owing to its antimicrobial activity, electrochemically activated water (ECAW) is a potential
alternative to chemical disinfectants for eliminating foodborne pathogens, including …

Biofilm formation on food-contact surfaces is a matter of major concern causing food safety
and spoilage issues to this sector. The aim of this study was to assess the durability of the …

A biofilm is a composite made up of microbial colonies, typically those of bacterial origin,
which live in an exopolysaccharide medium and adhere to other surfaces. Food borne …