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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
(MDPI, 2023-02-27)
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as ...
Current and emerging trends in cereal snack bars: implications for new product development
(Taylor and Francis, 2022-02-20)
The change in consumers’ lifestyle promoted “snackification” favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, ...
Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile
(MDPI, 2022-09-14)
Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control ...
Persistence of microbiological hazards in food and feed production and processing environments
(Wiley Open Access, 2024-01-19)
Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable
sectors), Salmonella enterica (in the feed, meat, egg and low moisture food
sectors) and Cronobacter sakazakii (in ...
Salmonella control in poultry flocks and its public health impact
(EFSA Journal, 2019-02-19)
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current ...
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020
(Wiley Open Access, 2021-01-28)
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of biological agents, intended for addition to food or feed, to support ...
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
(Elsevier, 2017-10-04)
In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in ...
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
(MDPI, 2021-08-18)
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces ...
Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C
(Elsevier, 2019-04-26)
Smoked salmon is a highly appreciated delicatessen product. Nevertheless, this ready-to-eat (RTE) product is considered at risk for Listeria monocytogenes, due to both the prevalence and growth potential ...
The efficacy and safety of high-pressure processing of food
(Wiley Open Access, 2022-03-08)
High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to ...