Color is a key component to increase the ultimate appetizing value and consumer
acceptance towards foods and beverages. Synthetic food colors have been increasingly …

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite
many advances in food sanitation techniques and pathogen surveillance. Traditional …

Against a backdrop of global antibiotic resistance and increasing awareness of the
importance of the human microbiota, there has been resurgent interest in the potential use of …

Background Fresh-cut fruits and vegetables have gained much more attention worldwide in
the past decades. Due to the increased awareness of consumers in sensorial and nutritional …

The control of Salmonella in chicken processing plants is an ongoing challenge for many
factories around the globe, especially with the increasing demand for poultry escalating …

Listeria monocytogenes, a member of the genus Listeria, is widely distributed in agricultural
environments, such as soil, manure and water. This organism is a recognized foodborne …

Initially described a century ago by William Twort and Felix d'Herelle, bacteriophages are
bacterial viruses found ubiquitously in nature, located wherever their host cells are present …

Bacteriophages, or phages, are one of the most–if not the most–ubiquitous organisms on
Earth. Interest in various practical applications of bacteriophages has been gaining …

ListShield™, a commercially available bacteriophage cocktail that specifically targets
Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in …

Bacteriophages have been suggested as natural food preservatives as well as rapid
detection materials for food-borne pathogens in various foods. Since Listeria …