Bacteria, Probiotics and gut health, Public health
Category: Bacteria
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Bacteria, Food quality, Public health
Unveiling the significance of biofilms in food manufacturing: Challenges and opportunities
Bacteria, Prebiotics, Probiotics and gut health
Unraveling the gut health puzzle: Why prebiotics are more important than probiotics
Cleaning in Place (CIP) in food manufacturing: Ensuring safety and efficiency
Monoclonal antibody therapy in foodborne disease infections: A promising approach
The crucial role of food safety and hygiene practices in poultry production facilities
Extending the shelf life of food with essential oils: Nature’s aromas for preservation
Bacteriocins in food preservation: Harnessing nature’s defence for safer and longer-lasting foods
Applications of nanotechnology in the detection of foodborne pathogens.
Bacteria, Probiotics and gut health
