Fried foods (e.g., fried potato chips, fried chicken, fried dough sticks, fried soybean products) are rich in fats, carbohydrates, and proteins. After processing, they are susceptible to contamination by Gram-positive ba...

Smoked foods (e.g., smoked meat, sausages, fish, and soybean products) are susceptible to contamination by Gram-positive spoilage and pathogenic bacteria due to their processing techniques and product characteristics. Me...

As a natural antimicrobial peptide derived from lactic acid bacteria fermentation, Nisin aligns with the core requirements of organic food—"natural, free of synthetic additives, safe, and healthy." It has been recognize...

Nisin (lacticin), a natural antimicrobial peptide derived from lactic acid bacteria fermentation, possesses characteristics such as a targeted antibacterial spectrum, high safety, and no chemical residues, aligning with ...

Food for Special Medical Purposes (FSMP) is a precision nutritional food designed for populations with specific diseases or physiological disorders who cannot consume ordinary food. Its quality and safety are directly re...

As a special dietary category designed for the physiological characteristics of the elderly, elderly food requires preservation technologies that balance safety, effectiveness, and applicability. The elderly have weakene...