Foodborne illnesses remain a significant global public health issue, with millions of people affected annually by pathogens such as Salmonella, Escherichia coli, Listeria monocytogenes, and Campylobacter. These illnesses...

Biofilm formation in food processing environments poses a significant challenge to food safety and quality. Microbial biofilms, which consist of microbial cells embedded in a self-produced extracellular matrix, are notor...

The rise of plant-based meat alternatives has been fueled by consumer demand for sustainable, ethical, and health-conscious food choices. While plant-based meats offer many benefits, they are also susceptible to spoilage...

ε-Polylysine hydrochloride (ε-PL), a natural antimicrobial peptide derived from bacterial fermentation, has garnered significant attention for its effectiveness in inhibiting microbial growth and extending shelf life i...

Lipid oxidation is a primary cause of spoilage in fatty food products, leading to the development of off-flavors, rancidity, nutrient degradation, and loss of product quality. Fat-rich foods, including meats, oils, nuts,...

Nisin, a well-known antimicrobial peptide produced by Lactococcus lactis, has become a staple in food preservation due to its natural origins and ability to inhibit a range of Gram-positive bacteria, including foodborne ...