The decontamination of poultry carcasses is gaining increased interest in Europe, especially
because poultry is implicated as a risk factor in human campylobacteriosis. Thus we …

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin
and characteristics of its dietary matrix. Several decontamination substances are used …

The fundamental principle of controlling microbial contamination during slaughter is based
on sanitary and hygienic processes. Both choosing abattoir technologies and conducting …

Glycerol monolaurate (GML), known as lauric acid, is a chemical compound formed from
lauric acid and glycerol that presents strong antimicrobial activity. Therefore, our hypothesis …

The combined effect of dipping in a chitosan solution (1 g/100 ml) and packaging under
modified atmosphere (MAP, 70% CO 2, 30% N 2) on shelf life extension of refrigerated …

The COVID-19 pandemic is still raging in most countries. Although the recent mass
vaccination campaign has opened a new chapter in the battle against SARS-CoV-2, the …

The objective of this review has been to disclose collected information on benefits and risks
of selected “less-than–sterilizing” processes applied to control microbial hazards in food that …

In this study, we evaluated the inactivation of foodborne pathogens inoculated on chicken
breasts by UV-C treatment. Chicken breasts were inoculated with Campylobacter jejuni …

Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (E
scherichia coli, P roteus mirabilis, S almonella enteritidis, P seudomonas aeruginosa, S …

The poor gel strength and microbial infection of conventional chicken myofibrillar protein
(CMP) gels have severely limited the application. Here, plasma activated water (PAW) …