Objective: The sampling method of virus on food packaging surfaces was optimized. The virus recovery rate on different material surfaces was studied by simulating different scenes of virus contamination on the surfaces of frozen food packaging materials. Methods: The virus was evenly coated on the...

Background: The advent of new technologies aimed at ensuring the food safety has increased in recent years. This trend has promoted the manufacturing of edible films and coatings with antibacterial agents. Among these agents, bacteriophages have been an attractive option to add into edible...

The burden of foodborne diseases and their associated illness/death is a global concern. Hazard analysis and critical control points (HACCP) and food safety/quality management are employed to combat this problem. With the existing and emerging food safety/quality management concerns, this study...

To move towards a safer and more sustainable food production chain, natural antimicrobials have been traditionally applied to enhance safety. This is well exemplified by the use of bacteriocins, antimicrobial peptides synthesized by bacteria, as food biopreservatives. However, as knowledge on...

Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and ...

It is first important to understand what the potential hazards are when it comes to food safety. Food contamination refers to food that has been corrupted by another substance - either physical, biological or chemical. Biological contamination refers to food that is contaminated by organisms or...

Providing safe products and compliance of legal requirements is still a great challenge for food manufacturers regarding microbiological safety, especially in the context of Listeria monocytogenes food contamination. L. monocytogenes is a human pathogen, which, due to the ability of survival and...

This proceedings contains 29 papers that discuss current and emerging food safety and security issues and related topics. The topics discussed are: microbial (bacteria, viruses, fungi, parasites), mycotoxin and chemical contamination of foods; foodborne diseases; food processing, preservation and...

The control of bacterial growth during milk processing is crucial for the quality maintenance of commercial milk and milk products. During a period of cold storage prior to heat treatments, some psychrotrophic bacteria grow and produce extracellular heat-resistant lipases and proteases that cause...

This chapter deals with microbiological surveillance and control during cheesemaking, which cover 3 distinct aspects: studies of the beneficial organisms that contribute to the organoleptic characteristics and healthiness of cheese (starter cultures, starter adjuncts and secondary starter...