Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

The production of safe and healthy food products represents one of the main objectives of the food industry.The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losses to producers of these products.However, contaminated meat products continue to initiate serious and

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The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese

The complex smear microbiota colonizing the surface of red-smear cheese fundamentally impacts the ripening process, appearance 888392607638 and shelf life of cheese.To decipher the prokaryotic composition of the cheese smear microbiome, the surface of a semi-hard surface ripened cheese was studied post-ripening by culture-based and culture-independ

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