A high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food ...

Foodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize ...

The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing ...