The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

Structured abstracts Background Salmonellosis remains a persistent public health
challenge, necessitating the development of innovative strategies to address this issue. One …

Aquaculture is one of the most significant food sources from the prehistoric period. As
aquaculture intensifies globally, the prevalence and outbreaks of various pathogenic …

There has been an increasing interest in phytochemicals with antimicrobial properties in
food safety management. However, the mechanisms of action of phytochemicals remain …

Quercetin is an active nutraceutical element that is found in a variety of foods, vegetables,
fruits, and other products. Due to its antioxidant properties, quercetin is a flexible functional …

The recalcitrance of microbial aggregation or biofilm in the food industry underpins the
emerging antimicrobial resistance among foodborne pathogens, exacerbating the …

Listeria monocytogenes is the species of foodborne pathogenic bacteria that causes the
infection listeriosis. The food production chain employs various methods to control biofilms …

For the seafood industry, Vibrio parahaemolyticus, one of the most prevalent food-borne
pathogenic bacteria that forms biofilms, is a constant cause of concern. There are numerous …

Establishing efficient methods to combat bacterial biofilms is a major concern. Natural
compounds, such as essential oils derived from plants, are among the favored and …

This study investigated the antimicrobial and antibiofilm efficacy of separate and combined
treatments of Lactobacillus curvatus B67-produced postbiotic and the polyphenolic flavanol …