The field of microbial inactivation in food processing has evolved significantly with the advent of non‐thermal technologies that aim to preserve nutritional and sensory qualities while ensuring food ...

Spray injection is a less common method where brine is sprayed onto the meat surface under pressure. It is typically used for thin cuts or surface flavoring. Advantages of this technology are that it ...

Gut bacteria rapidly adapt to processed food additives, revealing how modern diets can reshape microbial evolution worldwide.

Microbial testing laboratories often face challenges such as genetic drift, variability in results, and the need for extensive preparation. These issues can lead to inconsistent results and increased ...