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New mathematical models that predict the growth of listeria and lactic acid bacteria in different types of cottage cheese can be used by producers to determine the shelf...
Infections caused by foodborne microorganisms are an increasing public health burden. In a PhD project at the National Food Institute, Technical University of Denmark...
When lactic acid bacteria are used in salami production to ferment and extend the shelf life of salamis, they also help inhibit Salmonella bacteria’s ability to cause disease...