The most commonly used poultry marinades include salt and sodium tripolyphosphate,
which have been shown to increase meat yield and water-holding capacity, as well as …

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 …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Chitosan films incorporated with various concentrations of gallic acid were prepared and
investigated for antimicrobial, mechanical, physical and structural properties. Four bacterial …

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 …

Due to lack of adequate control methods to prevent contamination in fresh produce and
growing consumer demand for natural products, the use of bacteriophages has emerged as …

The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated
temperature makes L. monocytogenes a significant threat to the safety of ready‐to‐eat (RTE) …

Listeria monocytogenes, an intra-cellular, Gram-positive, pathogenic bacterium, is one of the
leading agents of foodborne illnesses. The morbidity of human listeriosis is low, but it has a …

Listeria monocytogenes is the causal agent of listeriosis, a disease that can be serious and
is often fatal in susceptible individuals. The objective of the study was to determine the …

Contamination of ready-to-eat (RTE) meat products such as ham steaks with Listeria
monocytogenes has been a concern for the meat processing industry. The objective of this …