The objectives of the current study were to prepare and characterise cinnamon essential oil nanoemulsion (NCEO) and investigate its antibacterial activity in vitro and milk. The average size of NCEO droplets was 66.6 nm. NCEO was overall more effective than free essential oil on Listeria...

Milk is an excellent medium for the growth of microorganisms including Listeria monocytogenes. Some pathogenic bacteria can survive after pasteurization in milk, and these bacteria can contaminate again after storage. The purpose of this study was to determine the behavior of L. monocyogenes after...

This study evaluated the effect of sodium benzoate mixed with potassium sorbate (E 211 and E 202) and a commercially available preservative Defence JB on survival and growth of L. monocytogenes in nine types of ready-to-eat foods. In most tested foods, L. monocytogenes was unable to proliferate and ...

Smallholder farmers dominate the Kenyan dairy sector producing 95% of the total milk. However, several concerns have been raised on the quality and safety of the milk they produce. This study assessed the hygienic practices and microbial safety of milk supplied by smallholder farmers to processors...

Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can...

Hydrogen peroxide (H₂O₂) has a long history of use as an antimicrobial in the dairy industry to preserve raw milk. The effect of H₂O₂ on the survival of Listeria monocytogenes on the surface of Queso Fresco (QF) and the degradation of H₂O₂ on cheese during storage and in dip solutions following...

Distribution, retail and domestic storage of food are considered as the weaker links in a food safety management system. Conditions during the above stages of the food chain are out of manufacturer's direct control and often deviate from specifications. This lack of control may result to increased...

The purpose of these paper is to identify and monitor the critical points on the technological flow in a fish processing unit and to identify the potential microbial agents that may affect the final product, implicitly the health of the consumer (E. coli, L. monocytogenes, Salmonella, ...

The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat...

Milk preservation is closely related with its microbiological quality. The spoilage may occur at any stage from production, during processing and till consumption. Many potent antimicrobials were discovered recently but, it is important to test their efficacy against undesirable bacteria inside the ...