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 …

The poultry industry has met more than one-third of the human demand for meat and all the
demand for eggs during the past several decades, and it has also been recognized as a …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …

Background Cooked ready-to-eat (RTE) meat products are subjected to contamination of
spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria …

Globally, the demand for safe, healthy and nutritious meat and allied products possesses
improved taste with extended shelf life is mounting. Microbial safety is among the imperative …

Fermentation and drying can be considered to be the oldest way to preserve raw materials.
Although the historical origin of fermented meat products remains unknown, fragmentary …

The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of
Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally …

Using food additives (eg, preservatives, antioxidants) is one of the main methods for
preserving meat and meat product quality (edible, sensory, and technological) during …

One of the leading causes of foodborne illness in poultry products is Salmonella enterica.
Salmonella hazards in poultry may be estimated and possible control methods modeled and …

Zoonotic hepatitis E virus (HEV) genotype 3 infections are the predominant cause of acute
viral hepatitis in Europe, mostly associated with the consumption of HEV contaminated pork …