Meat industries are constantly facing new waves of changes in the consumer's nutritional
trends, food safety, and quality requirements and legislations leading to an increase in …

Pork is the most consumed meat in the world and is a source of foodborne diseases. To
develop effective food safety interventions for pork, it is crucial to understand the nature of …

As meat consumption is increasing around the world, so do concerns and challenges to
meat hygiene and safety. These concerns are mostly of a biological nature and include …

Antimicrobial films were prepared by incorporating different concentrations of sodium lactate
(Na lactate), potassium sorbate (K sorbate) and nisin into sorbitol-plasticized sodium …

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable
environment for the proliferation of both spoilage and pathogenic microorganisms. The …

A novel packaging technology was developed based on the incorporation of Lactobacillus
sakei cells into sodium-caseinate (SC) edible films. Incorporation was based either on direct …

The performance of six predictive models for Listeria monocytogenes was evaluated using
1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The …

Aims: To evaluate the performances of models predicting the growth rate or the growth
probability of Listeria monocytogenes in food. Methods and Results: Cardinal and square …

Recontamination of ready-to-eat products such as cooked ham during post-processing may
be the cause of outbreaks of food-borne disease. The effectiveness of the combination of …

The effectiveness of antimicrobial films against beef's spoilage flora during storage at 5° C
and the impact of the antimicrobial agents on the mechanical and physical properties of the …