Transportation and storage are practices that affect food safety. Temperature conditions that prevent the growth of potentially present pathogenic and spoilage bacteria must be maintained during storage and transport. The outcome of meat cooling is closely linked to the initial number of...

The accumulation of microplastics (MP) in the environment and its contamination of food products has become a global threat to living organisms, environment and human health. Currently, the main concerns related to MP in the environment include its role as a source and final depot for toxic...

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and...

Clostridium botulinum bacteria may be of concern in raw and cooked refrigerated meat products with a shelf-life greater than 10 days, for which strict cold-chain management cannot be guaranteed. This case study describes the testing of a new proprietary clean-label system from Kerry Taste &...

Nowadays there is a growing interest worldwide in high quality foods, without synthetic preservatives, and that have a longer shelf life. Maintaining the high quality of perishable food over long storage periods is technologically difficult, as meat, poultry and fish are subject to major changes...

The cooling and freezing of meat, as a preservation method, has many advantages in terms of preserving the properties of meat, whose chemical composition is characterised by high-quality proteins, minerals and B-complex vitamins. Compared to other preservation methods, nutritionally valuable meat...

Transportation and storage are practices that affecting food safety. During storage and transport temperature conditions must be maintained that prevent growth of potentially present pathogenic and spoilage bacteria. The outcome of meat cooling is closely linked to the initial number of...

Microorganisms are inevitably present in barley, malt, wort, and sometimes in finished beer. They are the cause of numerous problems in the brewing industry. Microbial colonization of barley occurs already in the field during the vegetation transition of barley. The microflora on barley and the...

Indigenous cheese in a sack is a traditional form cheese making that requires strict hygiene conditions. The microbiological quality and fatty acids content of cheeses from ten different producers were investigated in this paper. Although L. monocytogenes, Salmonella spp., Y. enterocolitica, and S. ...

The importance of enterococci in food safety has been discussed for a long time. On the one hand they are fermentative bacteria that contribute to the development of the sensory properties of fermented food, and synthesize antimicrobial agents - bacteriocins, but on the other hand they produce...