The cold chain is an integral part of the modern food industry. Low temperatures can
effectively alleviate food loss and the transmission of foodborne diseases caused by …

The objective of the present study was to compare the growth of food-pathogens Listeria
monocytogenes, Salmonella enterica, food spoilage Bacillus subtilis, an industrial milk …

The microbial quality of raw milk and the subsequent risks for contamination and
recontamination of pasteurized milk are today major reasons for early spoilage of milk …

We investigated the behavior of Peribacillus simplex in ESL milk by assessing its heat
resistance and low-temperature growth. The D-values at 90° C of P. simplex strains were …

The spore-forming bacteria in the dairy industry are notable for their spores resilience and
capacity to survive heating processes, allowing them to germinate and enter the vegetative …

Thermoduric bacteria, defined as those that survive temperatures considerably above their
maximum growth temperature, are enumerated in milk using the Laboratory Pasteurization …

Aerobic spore-forming Bacillales are a highly diverse and ubiquitous group that includes
organisms that cause foodborne illnesses and food spoilage. Classical microbiological and …

Many bacteria and archaea harbor the adaptive CRISPR-Cas system, which stores small
nucleotide fragments from previous invasions of nucleic acids via viruses or plasmids. This …

Rework is a common practice used in the dairy industry as a strategy to help minimize waste
from processing steps or errors that might otherwise render the product unsaleable. Dairy …

Lung cancer accounts for the large majority of cancer incidence and mortality worldwide for
decades. The dysbiotic microbiome and its metabolite secretions in the gut have been …