Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from
the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis …

Abstract Background Biogenic amines (BAs) are compounds considered to be contaminants
of foodstuff and are cause of poisoning. The main BAs found in foods are cadaverine …

Prevalence of pathogenic bacteria in food commodities in China have been reported in
numerous publications over time. However, the results are scattered and varied. To …

Antibiotic resistance (ABR) has direct and indirect repercussions on public health and
threatens to decrease the therapeutic effect of antibiotic treatments and lead to more …

Fast and reliable detection of bacterial pathogens in clinical samples, contaminated food
products, and water supplies can drastically improve clinical outcomes and reduce the socio …

Synthetic chemical preservatives are widely used in the food industry to delay the
deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last …

The current safety and quality controls in the food chain are lacking or inadequately applied
and fail to prevent microbial and/or chemical contamination of food products, which leads to …

The aim of the study was to examine similarities in notifications on main hazards within food
reported in the Rapid Alert System for Food and Feed (RASFF) in 1979–2017. The main …

Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment.
It can easily enter food processing environments and contaminate food, potentially causing …

The presence of unsafe levels of microorganisms in food constitutes a growing economic
and public health problem that necessitates new technology for their rapid detection along …