Microbial contamination of complementary foods puts young children at risk of developing intestinal infections and could be reduced by improved handwashing and food hygiene practices.We aimed to identify which promoted food hygiene practices are associated with reduced complementary food...

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...

Synergistic effect between high-intensity ultrasound (HIU), UV-A light, and natural antimicrobials on microbial inactivation in milk was studied. Milk with either ε-poly(lysine) or Nisin was subjected to HIU (30 s) and then to UV-A light (15 min). Statistically significant treatments were stored at ...

Objective: To establish the growth prediction model of Escherichia coli in chicken breast meat and provide reference for the temperature control of processing, storage and preservation. Methods: The growth of Escherichia coli O157:H7 on cooked chicken breast meat at 4, 8, 10, 12, 16, 20, 28 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...

This special journal issue includes 7 papers that explore various food safety considerations relevant to catfish food products. Specific topics discussed are: (1) microbial contaminants isolated from various catfish samples; (2) bacterial spoilage organisms from catfish during refrigerated storage; ...

This study aimed to evaluate the influence of storage (5°C) and abuse (15°C) temperatures and the addition of potassium sorbate (PS) on different quality attributes of modified atmosphere packaged (MAP) sliced Mozzarella cheese. It was observed that the temperature affected more significantly the...

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, ...

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...

Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory...