• A SAMI Department of Plant Breeding and Genetics, Faculty of Agricultural Sciences, University of the Punjab, P.O BOX. 54590, Lahore, Pakistan
  • MZ HAIDER Department of Plant Breeding and Genetics, Faculty of Agricultural Sciences, University of the Punjab, P.O BOX. 54590, Lahore, Pakistan
  • M IMRAN National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
  • A ABBAS Department of Plant Breeding and Genetics, Faculty of Agricultural Sciences, University of the Punjab, P.O BOX. 54590, Lahore, Pakistan
  • MM JAVED Department of Plant Breeding and Genetics, Faculty of Agricultural Sciences, University of the Punjab, P.O BOX. 54590, Lahore, Pakistan



Salmonella, food processing techniques, Listeria monocytogenes, food safety, microbiology


The fusion of food microbiology and processing has given rise, to a field that encompasses food safety, quality and genetic enhancement. This convergence plays a role in ensuring the safety, nutritional value and overall superiority of the food we consume. By integrating knowledge of microbiology with genetic improvement strategies significant progress has been made in preservation methods and food processing techniques. Innovative processing technologies have proven effective in mitigating the presence of microorganisms and extending the shelf life of food products thereby enhancing food safety. Techniques such as high pressure processing pulsed fields and ultraviolet light have gained recognition for their ability to regulate microbial populations and maintain the nutritional integrity of food. This comprehensive approach to food safety combines principles from both microbiology and processing to address challenges and safeguard health. Concurrently strategies in the realm of food microbiology and processing strive to enhance the quality and nutritional value of our meals. Probiotics, which are microorganisms that offer health benefits are employed to promote wellbeing, bolster function and overall vitality. Through engineering probiotics can be customized to target health advantages. The presence of antibiotic microorganisms like Listeria monocytogenes and Salmonella poses a risk, to food safety. To tackle this problem various approaches are utilized, such as enhancement, focused antimicrobial techniques and rigorous compliance, with safety protocols. The utilization of rapid microbiological methods, such as PCR and metagenomics, enables improved monitoring and detection of evolving microorganisms, thereby enhancing food safety. DNA-based techniques are used to combat microbial food fraud, authenticate products, detect adulteration, and trace the origins of ingredients, all of which contribute to consumer trust and the integrity of the food supply chain.


Abdelazez, A., Melak, S., Abdelmotaal, H., Alshehry, G., Al-Jumayi, H., Algarni, E., and Meng, X.-C. (2023). Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro. Food Science and Technology International, 10820132221146322 DOI:

Adugna, C., and Sivalingam, K. M. (2022). Prevalence of Multiple Drug-Resistant Bacteria in the Main Campus Wastewater Treatment Plant of Wolaita Sodo University, Southern Ethiopia. International Journal of Microbiology 2022 DOI:

Akaçin, İ., Ersoy, Ş., Doluca, O., and Güngörmüşler, M. (2022). Comparing the significance of the utilization of next generation and third generation sequencing technologies in microbial metagenomics. Microbiological Research, 127154 DOI:

Akram, N., Saeed, F., Afzaal, M., Shah, Y. A., Qamar, A., Faisal, Z., Ghani, S., Ateeq, H., Akhtar, M. N., and Tufail, T. (2023). Gut microbiota and synbiotic foods: Unveiling the relationship in COVID‐19 perspective. Food Science & Nutrition DOI:

Aleman, R. S., Moncada, M., and Aryana, K. J. (2023). Leaky Gut and the Ingredients That Help Treat It: A Review. Molecules 28, 619 DOI:

Anumudu, C., Hart, A., Miri, T., and Onyeaka, H. (2021). Recent advances in the application of the antimicrobial peptide nisin in the inactivation of spore-forming bacteria in foods. Molecules 26, 5552 DOI:

Ashrafudoulla, M., Ulrich, M. S., Toushik, S. H., Nahar, S., Roy, P. K., Mizan, F. R., Park, S. H., and Ha, S.-D. (2023). Challenges and opportunities of non-conventional technologies concerning food safety. World's Poultry Science Journal, 1-24 DOI:

Bajpai, V. K., Kamle, M., Shukla, S., Mahato, D. K., Chandra, P., Hwang, S. K., Kumar, P., Huh, Y. S., and Han, Y.-K. (2018). Prospects of using nanotechnology for food preservation, safety, and security. Journal of food and drug analysis 26, 1201-1214 DOI:

Bamigbade, G. B., Subhash, A. J., Kamal-Eldin, A., Nyström, L., and Ayyash, M. (2022). An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics. Molecules 27, 5947 ttps:// DOI:

Barrere, V., Everstine, K., Théolier, J., and Godefroy, S. (2020). Food fraud vulnerability assessment: Towards a global consensus on procedures to manage and mitigate food fraud. Trends in Food Science & Technology 100, 131-137 DOI:

Beigmohammadi, F., Solgi, E., Lajayer, B. A., and van Hullebusch, E. D. (2023). Role and importance of microorganisms in plant nutrition and remediation of potentially toxic elements contaminated soils. In "Sustainable Plant Nutrition", pp. 179-208. Elsevier DOI:

Berg, G., Rybakova, D., Fischer, D., Cernava, T., Vergès, M.-C. C., Charles, T., Chen, X., Cocolin, L., Eversole, K., and Corral, G. H. (2020). Microbiome definition re-visited: old concepts and new challenges. Microbiome 8, 1-22 DOI:

Bhaskaran, S., and Saikumar, C. (2022). A Review of Next Generation Sequencing Methods and its Applications in Laboratory Diagnosis. J Pure Appl Microbiol 16, 825-833 DOI:

Bloomfield, S. J., Zomer, A. L., O'Grady, J., Kay, G. L., Wain, J., Janecko, N., Palau, R., and Mather, A. E. (2023). Determination and quantification of microbial communities and antimicrobial resistance on food through host DNA-depleted metagenomics. Food Microbiology 110, 104162 DOI:

Brooks, C., Parr, L., Smith, J. M., Buchanan, D., Snioch, D., and Hebishy, E. (2021). A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control 130, 108171 DOI:

Cai, Z., Zhong, G., Liu, Q., Yang, X., Zhang, X., Zhou, S., Zeng, X., Wu, Z., and Pan, D. (2022). Molecular authentication of twelve meat species through a promising two-tube hexaplex polymerase chain reaction technique. Frontiers in Nutrition 9 doi: 10.3389/fnut.2022.813962. DOI:

Cerk, K., and Aguilera‐Gómez, M. (2022). Microbiota analysis for risk assessment: evaluation of hazardous dietary substances and its potential role on the gut microbiome variability and dysbiosis. EFSA Journal 20, e200404 DOI:

Costa, M. F., Pimentel, T. C., Guimaraes, J. T., Balthazar, C. F., Rocha, R. S., Cavalcanti, R. N., Esmerino, E. A., Freitas, M. Q., Raices, R. S., and Silva, M. C. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. Lwt 105, 371-376 DOI:


Datir, R. P., Birwal, P., Meshram, B. D., Ranvir, S. G., and Adil, S. APPLICATION OF PULSED ELECTRIC FIELD (PEF) IN DAIRY BEVERAGES DOI:10.1002/9780470277898. DOI:

Davies, C., Bergman, J., Eshraghi, A. A., Mittal, R., and Eshraghi, R. S. (2022). the gut microbiome: potential clinical applications in disease management: novel approaches using diet and nutraceuticals to reduce manifestations of accelerated aging, obesity, type 2 diabetes, gastrointestinal disorders, neurological disorders, immunological disorders, anxiety, and depression. In "Gut–Brain Connection, Myth or Reality? Role of The Microbiome in Health and Disease", pp. 195-236. World Scientific DOI:

Dullius, A., Goettert, M. I., and de Souza, C. F. V. (2018). Whey protein hydrolysates as a source of bioactive peptides for functional foods–Biotechnological facilitation of industrial scale-up. Journal of Functional Foods 42, 58-74 DOI:

Eroğlu, F. E., and Sanlier, N. (2022). Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review. Critical Reviews in Food Science and Nutrition, 1-17 DOI:

Fang, G.-Y., Mu, X.-J., Huang, B.-W., Wu, G.-Z., and Jiang, Y.-J. (2023). Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar. Innovative Food Science & Emerging Technologies 83, 103259 DOI:

Ferris, I. M. (2022). Hazard analysis and critical control points (HACCP). In "Applied food science", pp. 187-213. Wageningen Academic Publishers DOI:

Franzago, M., Alessandrelli, E., Notarangelo, S., Stuppia, L., and Vitacolonna, E. (2023). Chrono-Nutrition: Circadian Rhythm and Personalized Nutrition. International Journal of Molecular Sciences 24, 2571 DOI:

Fu, Y., and Dudley, E. G. (2021). Antimicrobial‐coated films as food packaging: A review. Comprehensive Reviews in Food Science and Food Safety 20, 3404-3437 DOI:

Gao, Z., Liu, Y., Wang, X., Wei, X., and Han, J. (2019). DNA mini-barcoding: a derived barcoding method for herbal molecular identification. Frontiers in plant science 10, 987 DOI:

Godrich, J., Rose, P., Muleya, M., and Gould, J. (2023). The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans. International Journal of Food Science & Technology 58, 279-289 DOI:

Gourama, H. (2020). Foodborne pathogens. Food safety engineering, 25-49 DOI:

Gupta, A., Saha, S., and Khanna, S. (2020). Therapies to modulate gut microbiota: Past, present and future. World journal of gastroenterology 26, 777 doi: 10.3748/wjg.v26.i8.777. DOI:

Han, S., Byun, K.-H., Mizan, M. F. R., Kang, I., and Ha, S.-D. (2022). Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review. Food Control, 108976 DOI:

Hassoun, A., Jagtap, S., Garcia-Garcia, G., Trollman, H., Pateiro, M., Lorenzo, J. M., Trif, M., Rusu, A., Aadil, R. M., and Šimat, V. (2022). Food quality 4.0: From traditional approaches to digitalized automated analysis. Journal of Food Engineering, 111216 DOI:

Howard, E. J., Lam, T. K., and Duca, F. A. (2022). The gut microbiome: connecting diet, glucose homeostasis, and disease. Annual review of medicine 73, 469-481 DOI:

Hsu, C.-N., Yu, H.-R., Chan, J. Y., Wu, K. L., Lee, W.-C., and Tain, Y.-L. (2022). The impact of gut microbiome on maternal fructose intake-induced developmental programming of adult disease. Nutrients 14, 1031 DOI:

Islam, S., Thangadurai, D., Sangeetha, J., and Cruz-Martins, N. (2023). "Global Food Safety: Microbial Interventions and Molecular Advancements," CRC Press DOI:

JUNAID, P. M., AHMAD, F., DAR, I. H., BHAT, A. H., MANZOOR, S., PANDITH, J. A., and KHAN, F. (2023). PRESERVATION STRATEGIES FOR FRUITS AND VEGETABLES: PAST, PRESENT, AND FUTURE SCOPE. Quality Control in Fruit and Vegetable Processing: Methods and Strategies, 143 DOI:

Kadri, K. (2019). Polymerase chain reaction (PCR): Principle and applications. Synthetic Biology-New Interdisciplinary Science DOI: 10.1126/science.2047872. DOI:

Karim, A., Gerliani, N., and Aïder, M. (2020). Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. International Journal of Food Microbiology 333, 108818 DOI:

Khaliq, A., Chughtai, M. F. J., Mehmood, T., Ahsan, S., Liaqat, A., Nadeem, M., Sameed, N., Saeed, K., Rehman, J. U., and Ali, A. (2021). High-pressure processing; principle, applications, impact, and future prospective. In "Sustainable Food Processing and Engineering Challenges", pp. 75-108. Elsevier DOI:

Khan, F. A. (2020). "Biotechnology fundamentals," CRC Press DOI:

Khan, M., and Sathya, T. (2018). Extremozymes from metagenome: Potential applications in food processing. Critical reviews in food science and nutrition 58, 2017-2025 DOI:

Kim, E., Choi, C. H., Yang, S.-M., Shin, M.-K., and Kim, H.-Y. (2023). Rapid identification and absolute quantitation of zero tolerance-Salmonella enterica subsp. enterica serovar Thompson using droplet digital polymerase chain reaction. LWT 173, 114333 DOI:

Kumar, K., Gambhir, G., Dass, A., Tripathi, A. K., Singh, A., Jha, A. K., Yadava, P., Choudhary, M., and Rakshit, S. (2020). Genetically modified crops: current status and future prospects. Planta 251, 1-27 DOI:

Kumari, S., and Kulkarni, P. (2022). Potential Concern of Foodborne Pathogens in the Food Industry. In "Biological and Chemical Hazards in Food and Food Products", pp. 27-61. Apple Academic Press DOI:

Lim, S. H., Chin, N. L., Sulaiman, A., Tay, C. H., and Wong, T. H. (2023). Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage. Foods 12, 592 DOI:

Lin, N., Jackson, S., Servetas, S., Parratt, K., Dunkers, J., Eskandari, T., and Lin-Gibson, S. (2022). Report from the NIST Workshop: Launch of the Rapid Microbial Testing Methods Consortium DOI:

Mahendran, R., Ramanan, K. R., Barba, F. J., Lorenzo, J. M., López-Fernández, O., Munekata, P. E., Roohinejad, S., Sant'Ana, A. S., and Tiwari, B. K. (2019). Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends in Food Science & Technology 88, 67-7 DOI:

Martín, R., and Langella, P. (2019). Emerging health concepts in the probiotics field: streamlining the definitions. Frontiers in microbiology 10, 1047 doi: 10.3389/fmicb.2019.01047. DOI:

Minta, A. A., Ferrari, M., Antoni, S., Portnoy, A., Sbarra, A., Lambert, B., Hauryski, S., Hatcher, C., Nedelec, Y., and Datta, D. (2022). Progress Toward Regional Measles Elimination—Worldwide, 2000–2021. Morbidity and Mortality Weekly Report 71, 1489-1495 doi: 10.15585/mmwr.mm7147a1. DOI:

Mohanty, A., Mankoti, M., Rout, P. R., Meena, S. S., Dewan, S., Kalia, B., Varjani, S., Wong, J. W., and Banu, J. R. (2022). Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy. International Journal of Food Microbiology 365, 109538 DOI:

Monjazeb Marvdashti, L., Arabameri, M., Yousefi, B., Eslami, M., Emadi, A., Ebrahimi, A., Abdolshahi, A., and A Abdel-Wahhab, M. (2023). Cold Plasma Technology Impact on Microorganisms Inactivation in Foods: A Systematic Review. Journal of Chemical Health Risks 10.22034/JCHR.2023.1971021.1633.

Mustafa, M. A., AL-Samarraie, M. Q., and Ahmed, M. T. (2020). Molecular techniques of viral diagnosis. Science Archives 1, 89-92 DOI:

Neffe-Skocińska, K., Rzepkowska, A., Szydłowska, A., and Kołożyn-Krajewska, D. (2018). Trends and possibilities of the use of probiotics in food production. In "Alternative and replacement foods", pp. 65-94. Elsevier DOI:

Nguyen, A. Q., Vu, H. P., Nguyen, L. N., Wang, Q., Djordjevic, S. P., Donner, E., Yin, H., and Nghiem, L. D. (2021). Monitoring antibiotic resistance genes in wastewater treatment: Current strategies and future challenges. Science of the Total Environment 783, 146964 DOI:

Nithyananthan, S., Somenath, S., Sreenadh, B., Thirunavukkarasu, C., Bahakim, N. O., Shahid, M., Abdelzaher, M. H., Mohideen, A. P., Ramesh, T., and Lokanatha, V. (2023). Selenium conditioning decreases antioxidant enzyme activity and delays germination potency of Macrotyloma uniflorum and Vigna radiate. Journal of King Saud University-Science 35, 102501 DOI:

Novais, C., Molina, A. K., Abreu, R. M., Santo-Buelga, C., Ferreira, I. C., Pereira, C., and Barros, L. (2022). Natural food colorants and preservatives: a review, a demand, and a challenge. Journal of agricultural and food chemistry 70, 2789-2805 DOI:

Onyeaka, H., Nwabor, O., Jang, S., Obileke, K., Hart, A., Anumudu, C., and Miri, T. (2022). Sous vide processing: a viable approach for the assurance of microbial food safety. Journal of the Science of Food and Agriculture 102, 3503-3512 DOI:

Osborne, J. (2022). Advances in microbiological quality control. In "Managing Wine Quality", pp. 207-241. Elsevier DOI:

Owusu-Apenten, R., and Vieira, E. (2022). Food Safety Management, GMP & HACCP. In "Elementary Food Science", pp. 217-236. Springer DOI:

Pandhi, S., Kumar, A., and Mishra, S. Foodborne Diseases: Causative Agents and Related Microorganisms. In "Global Food Safety", pp. 39-55. Apple Academic Press DOI:

Pebdeni, A. B., Roshani, A., Mirsadoughi, E., Behzadifar, S., and Hosseini, M. (2022). Recent advances in optical biosensors for specific detection of E. coli bacteria in food and water. Food Control, 108822 DOI:

Punthi, F., Yudhistira, B., Gavahian, M., Chang, C. K., Cheng, K. C., Hou, C. Y., and Hsieh, C. W. (2022). Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation. Comprehensive Reviews in Food Science and Food Safety 21, 5109-5130 DOI:

Rahman, M. H. (2016). Exploring sustainability to feed the world in 2050. Journal of Food Microbiology 1 DOI:

Rahman, M. S. (2020). Food preservation: an overview. Handbook of food preservation, 7-18 DOI:

Rajanna, S. K. S., Jayanna, N. K. K., Bongale, M. M., and Srinivasa, C. Role of Foodborne Pathogens and Microorganisms in Food Safety. In "Global Food Safety", pp. 57-91. Apple Academic Press DOI:

Rajapaksha, P., Elbourne, A., Gangadoo, S., Brown, R., Cozzolino, D., and Chapman, J. (2019). A review of methods for the detection of pathogenic microorganisms. Analyst 144, 396-411 DOI:

Rajput, K., Dohroo, A., Devgon, I., and Karnwal, A. (2022). Role of Plant-Derived Prebiotic in Modulation of Human Gut Microflora: A Review. Iranian Journal of Medical Microbiology 16, 368-375 10.30699/ijmm.16.5.368. DOI:

Roberts, M. T., Viinikainen, T., and Bullon, C. (2022). "International and national regulatory strategies to counter food fraud," Food & Agriculture Org

Ronin, D., Boyer, J., Alban, N., Natoli, R. M., Johnson, A., and Kjellerup, B. V. (2022). Current and novel diagnostics for orthopedic implant biofilm infections: a review. APMIS 130, 59-81 DOI:

Sarkar, M. S., and Vardhan, M. N. (2023). FOOD SCIENCE AND NUTRITION. Aazadi ka Amrit Mahotsav: Community Science Achievements, Opportunities and Challenges, 73

Schlundt, J., Tay, M. Y., Chengcheng, H., and Liwei, C. (2020). Food security: microbiological and chemical risks. Global Health Security: Recognizing Vulnerabilities, Creating Opportunities, 231-274 DOI:

Shajil, S., Mary, A., and Rani Juneius, C. E. (2018). Recent food preservation techniques employed in the food industry. Microbial Biotechnology: Volume 2. Application in Food and Pharmacology, 3-21 DOI:

Sharma, M., Wasan, A., and Sharma, R. K. (2021). Recent developments in probiotics: An emphasis on Bifidobacterium. Food Bioscience 41, 100993 DOI:

Sharma, S., Bhatia, R., Devi, K., Rawat, A., Singh, S., Bhadada, S. K., Bishnoi, M., Sharma, S. S., and Kondepudi, K. K. (2023). A synbiotic combination of Bifidobacterium longum Bif10 and Bifidobacterium breve Bif11, isomaltooligosaccharides and finger millet arabinoxylan prevents dextran sodium sulphate induced ulcerative colitis in mice. International Journal of Biological Macromolecules, 123326 DOI:

Sharma, S., and Tripathi, P. (2019). Gut microbiome and type 2 diabetes: where we are and where to go? The Journal of nutritional biochemistry 63, 101-108 DOI:

Silva, F. V. M. (2023). Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Applied Sciences 13, 1193 DOI:

Smith, C., Van Haute, M. J., Xian, Y., Segura Munoz, R. R., Liu, S., Schmaltz, R. J., Ramer-Tait, A. E., and Rose, D. J. (2022). Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods. Gut Microbes 14, 2126275 DOI:

Socaci, S. A., Fărcaş, A. C., Aussenac, T., and Laguerre, J.-C. (2020). "Food Preservation and Waste Exploitation," BoD–Books on Demand

Starowicz, M., and Granvogl, M. (2020). Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends in food science & Technology 106, 402-416 DOI:

Suhartanto, D., Helmi Ali, M., Tan, K. H., Sjahroeddin, F., and Kusdibyo, L. (2019). Loyalty toward online food delivery service: the role of e-service quality and food quality. Journal of foodservice business research 22, 81-97 DOI:

Tan, S. F., Chin, N. L., Tee, T. P., and Chooi, S. K. (2020). Physico-chemical changes, microbiological properties, and storage shelf life of cow and goat milk from industrial high-pressure processing. Processes 8, 697 DOI:

Tavelli, R., Callens, M., Grootaert, C., Abdallah, M. F., and Rajkovic, A. (2022). Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety? Trends in Food Science & Technology DOI:

Tegegne, B. A., and Kebede, B. (2022). Probiotics, their prophylactic and therapeutic applications in human health development: A review of the literature. Heliyon, e09725 DOI: DOI:

Thakur, S., Jha, B., Bhardwaj, N., Singh, A., Sawale, P. D., and Kumar, A. (2022). Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications. Journal of Food Processing and Preservation, e17113 DOI:

Torres-León, C., Chávez-González, M. L., Hernández-Almanza, A., Martínez-Medina, G. A., Ramírez-Guzmán, N., Londoño-Hernández, L., and Aguilar, C. N. (2021). Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts. Current Opinion in Food Science 38, 40-45 DOI:

Tousoulis, D., Guzik, T., Padro, T., Duncker, D. J., De Luca, G., Eringa, E., Vavlukis, M., Antonopoulos, A. S., Katsimichas, T., and Cenko, E. (2022). Mechanisms, therapeutic implications, and methodological challenges of gut microbiota and cardiovascular diseases: a position paper by the ESC Working Group on Coronary Pathophysiology and Microcirculation. Cardiovascular research 118, 3171-3182 DOI:

Trigo, J. P., Alexandre, E. M., Saraiva, J. A., and Pintado, M. E. (2022). High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products. Critical reviews in food science and nutrition 60, 1388-1416 DOI:

Tsafrakidou, P., Michaelidou, A.-M., and G. Biliaderis, C. (2020). Fermented cereal-based products: Nutritional aspects, possible impact on gut microbiota and health implications. Foods 9, 734 DOI:

Ullah, H., Hussain, Y., Santarcangelo, C., Baldi, A., Di Minno, A., Khan, H., Xiao, J., and Daglia, M. (2022). Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules 27, 1906 DOI:

Utpott, M., Rodrigues, E., de Oliveira Rios, A., Mercali, G. D., and Flôres, S. H. (2022). Metabolomics: An analytical technique for food processing evaluation. Food Chemistry 366, 130685 DOI:

Vaca, J., Ortiz, A., and Sansinenea, E. (2023). A study of bacteriocin like substances comparison produced by different species of Bacillus related to B. cereus group with specific antibacterial activity against foodborne pathogens. Archives of Microbiology 205, 13 DOI:

Van Wyk, S., Hong, L., and Silva, F. V. (2021). Non-thermal high pressure processing, pulsed electric fields and ultrasound preservation of five different table wines. Beverages 7, 69 DOI:

Varghese, S. M., Parisi, S., Singla, R. K., and Begum, A. A. (2022). Food Safety and Quality Control in Food Industry. Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent, 31-44 DOI:

Vemuri, R., and Herath, M. P. (2023). Beyond the Gut, Emerging Microbiome Areas of Research: A Focus on Early-Life Microbial Colonization. Microorganisms 11, 239 DOI:

Vesna, L., Natalija, A.-P., Daniela, B., Sandra, M., and Natasha, G. (2022). FERMENTED PLANT BASED PRODUCTS IN EVERYDAY NUTRITION IN MACEDONIA AND THEIR POTENTIAL OF PROBIOTIC VECTORS. Macedonian Journal of Animal Science

Vieira, K. C. d. O., Silva, H. R. A. d., Rocha, I. P. M., Barboza, E., and Eller, L. K. W. (2022). Foodborne pathogens in the omics era. Critical Reviews in Food Science and Nutrition 62, 6726-6741 DOI:

Visciano, P., and Schirone, M. (2021). Food frauds: Global incidents and misleading situations. Trends in Food Science & Technology 114, 424-442 DOI:

Get rights and content.

Volkmann, E. R. (2023). Is there a role for the microbiome in systemic sclerosis? Expert Review of Clinical Immunology DOI:

Wang, J., Zhao, F., Huang, J., Li, Q., Yang, Q., and Ju, J. (2023). Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Critical Reviews in Food Science and Nutrition, 1-26 DOI:

Wang, Y., Zhang, C., Liu, F., Jin, Z., and Xia, X. (2022). Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical reviews in food science and nutrition, 1-15 DOI:

Wu, C.-P., Wu, S.-M., Lin, Y.-H., Wu, Y.-H., Huang, B.-C., Huang, H.-W., and Wang, C.-Y. (2022). High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain. Food Packaging and Shelf Life 34, 100983 DOI:

Xu, Y., Hassan, M. M., Sharma, A. S., Li, H., and Chen, Q. (2023). Recent advancement in nano-optical strategies for detection of pathogenic bacteria and their metabolites in food safety. Critical Reviews in Food Science and Nutrition 63, 486-504 DOI:

Yu, Z., Henderson, I. R., and Guo, J. (2023). Non-caloric artificial sweeteners modulate conjugative transfer of multi-drug resistance plasmid in the gut microbiota. Gut Microbes 15, 2157698 DOI:

Zhang, W., Sani, M. A., Zhang, Z., McClements, D. J., and Jafari, S. M. (2023). High performance biopolymeric packaging films containing zinc oxide nanoparticles for fresh food preservation: A review. International Journal of Biological Macromolecules, 123188 DOI:




How to Cite


Most read articles by the same author(s)

1 2 > >>