Purpose of review: Nontyphoidal Salmonella is a major food safety concern in developed and developing countries. Table eggs are often linked to cases of foodborne gastrointestinal disease. This review is focused on the latest findings on foodborne Salmonella infections acquired from poultry...

In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. "Functional Ice" (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life,...

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...

Cold storage coupled with gaseous ozone represents a potential strategy to reduce or inhibit the presence of pathogenic and spoilage bacteria in a food storage cold chamber. This study aims to evaluate the impact of gaseous ozone treatment (0.05 ppm at exposure times of 30 and 60 min) on the...

Objective: To investigate the contamination situation, serotype distribution and drug resistance of salmonella in poultry sold in Jiading District, Shanghai. Methods: Between 2019 and 2020, four types of poultry meat (chicken, duck, goose and pigeon) were sampled from markets, and potential...

The poultry processing industry has been investigating the new decontamination applications to prevent foodborne pathogens and extend the shelf life of poultry products. This study investigates the effects of lactic acid, acetic acid and sodium lactate, alone and in combination, on the survival of...

The effect of altering eggshell cuticle, as well as the impact of eggshell membranes and egg contents, on inoculated Salmonella recovery was examined. Four experiments were performed with Experiments 1 and 2 utilizing Salmonella Enteritidis and Experiments 3 and 4 utilizing both Salmonella...

Salmonella is commonly found on broiler chickens during processing. This study investigates the Salmonella detection method that reduces the necessary time for confirmation, by collecting surface-enhanced Raman spectroscopy (SERS) spectra from bacteria colonies, applied to a substrate of biopolymer ...

This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese without essential oil (CTL) and Quark-type cheese...

The influence of acid induction, two-component regulatory systems and long-term low-temperature storage on the formation of acid tolerance response (ATR) was evaluated, and the mechanism of ATR formation was elucidated by using the λRed recombination system, real-time polymerase chain reaction...