Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

This study investigates the potential of using bacteriophages to control foodborne pathogen
biofilms on stainless steel surfaces in the food industry. Biofilm-forming bacteria can attach …

The global waste rate of fresh meat products is approximately 20–30%, with the vast majority
occurring in the consumer and retailer sectors. The use of antimicrobial preservative films …

This study examines the food safety risk of organophosphate esters (OPEs) by analyzing
data from 23 studies with 14,915 data points. We found EDP contamination highest in …

This study aimed to assess the effect of coating based on nanochitosan-whey protein isolate
(NCH-WPI) containing summer savory essential oil (SEO) combined with oxygen absorber …

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of
meat and meat products. While lipid oxidation has been extensively studied, it has been …

Nuclear isotopes, distinct atoms characterized by varying neutron counts, have profoundly
influenced a myriad of sectors, spanning from medical diagnostics and therapeutic …

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These
proteins form complex networks within muscle fibers and are crucial to the physical and …

Background and Aim: Irradiation has become a preferred method for pork preservation in
recent years. Electron-beam irradiation is notably recognized for its feasibility and safety …

Background and Aim: Irradiation is one of the most effective microbial decontamination
treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The …