Frank Devlieghere

TL;DR: Strawberry fruits showed an enhanced inactivation of Salmonella during storage time in both types of packaging, and increasing the shelf-life of the fruits with EMA and HOA did not give an increased microbial risk.

TL;DR: The detrimental impact of contamination with psychrotrophic LAB on the shelf life of packaged and cold-stored foodstuffs and the long-term quality implications for production batches once resident microbiota are established in the processing environment are showcased.

TL;DR: PAA+LA seems to be better suited than chlorine for disinfecting process wash water with a high organic load but a higher disinfectant residual is necessary due to the slower E. coli O157 inactivation kinetics when compared to chlorine.

TL;DR: The dominant microbiota of brown shrimp (Crangon crangon) were systematically identified during storage under different conditions and members of the genera Psychrobacter and Pseudoalteromonas were found to dominate the microbiota of all shrimp samples regardless of processing procedures or storage conditions.

TL;DR: The feasibility of EVA/LLDPE films containing 1, 2 and 5% (w/w) K-sorbate to inhibit microbial growth and as a consequence prolong shelf life of foods was investigated as discussed by the authors.