Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further ...

Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May ...

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 ...