George-John E. Nychas

TL;DR: The minimum inhibitory concentration of oregano essential oil and two of its principle components, i.e. thymol and carvacrol, against Pseudomonas aeruginosa and Staphylococcus aureus was assessed by using an innovative technique.

TL;DR: The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance, and the microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds.

TL;DR: Strips of lactic acid bacteria isolated from naturally fermented olives found to possess desirable in vitro probiotic properties similar to or even better than the reference probiotic strains are good candidates for further investigation both with in vivo studies to elucidate their potential health benefits and in olive fermentation processes to assess their technological performance as novel probiotic starters.

TL;DR: There is considerable interest in the possible use of such natural alternatives as food additives either to prevent the growth of foodborne pathogens or to delay the onset of food spoilage.

TL;DR: This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat.