Microbial biofilms pose one of the most insidious threats to food safety in the meat industry, including cured meats, red meats, and processed products.
The mineral water and soft drink industry currently operates in an environment of intense competitive and regulatory pressure, where microbiological safety and sensory stability are
The presence of biofilms and spores in dairy processing facilities poses a multifaceted threat that affects economic stability.
The link between the presence of diatoms and UHT products has been known since they were first isolated in UHT milk.
Although beer production is intrinsically linked to the microbial activity of brewer’s yeast, it is constantly threatened by the unwanted growth of contaminating microorganisms.
Stick-fill machines, designed for filling single-dose stick-format pouches, offer a state-of-the-art solution for the safe and hygienic packaging of powders, liquids, and granules in compliance
A common problem in the beverage and juice industry is spoilage caused by fungi. The beverages we find on store shelves are often subjected to
This article discusses the main components of the Listeria monocytogenes surfactome, such as teichoic acids, peptidoglycan, cell wall proteins, and the flagellar apparatus.
In this article, we discuss the relationship between the persistence of Listeria monocytogenes in food production environments and the formation of biofilm. Listeria monocytogenes is
This article explores the use of enzymes and other modern, eco-compatible technologies to combat Listeria monocytogenes (LM) biofilms in the food industry.