Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste in the dairy industry. The purpose of this study was to evaluate the antifungal properties of a plastic film carrying whey fermented by lactic acid...

Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was...

Objective: To understand the microbial contamination and main types of contaminating microorganisms in the reconstituted cereal products, and explore the applicable effects of traditional morphological identification, molecular biology identification and matrix assisted laser desorption ionization...

The current study aimed to reveal the changes in quality and microbial diversity of bread at 25°C, and to analyze the activity of antifungal bilayer film on maintaining the quality of bread during 10 days of storage. Antifungal bilayer film prepared with cinnamaldehyde loaded polylactic acid/konjac ...

The aim of this study was to monitor the quality and mycobiota composition of table eggs during storage period. The most significant changes in the egg weight and water activity were observed on Day 7. To identify the mycobiota present on the eggshell by PCR method, a newly designed procedure for...

Food safety is the practices that ensure food does not cause harm and food safety hazard is any factor found in food that has potential threat or causes harm to the consumer, by causing injury or illness. Mycotoxins are a significant food safety hazard due to they represent a major threat to human...

Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on...

In this study, we evaluated the efficacy of 3 commercial protective cultures designated PC1 (Lactobacillus spp.), PC2 (Lactobacillusrhamnosus), and PC3 (Lactobacillusrhamnosus) as biopreservatives in queso fresco (QF) against 9 yeast strains (Candida zeylanoides, Clavispora lusitaniae, Debaryomyces ...

Food contamination with mycotoxins has now become a serious global food safety issue. Mycotoxins can harm human and animal health if consumed through contaminated feed and food, in addition to creating economic losses in the food industry. Mycotoxins in aquatic environments have been a substantial...

Contaminants in rice compromise the economy and food security. Fungi, bacteria, nematodes, and viruses are biological contaminants that have been found in rice. This manuscript reviews the available information about the type and frequency of biological contaminants in rice produced around the...