food regulations, Public health
Tag: Food safety
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Fermented foods, Food quality, Probiotics and gut health
A journey through the history of food microbiology
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
Applications of nanotechnology in the detection of foodborne pathogens.
Understanding Maine’s Cottage Food Laws: Empowering home-based food entrepreneurs.
Bacteria, Eukaryotic microbiology, Fermented foods, Food quality, Fungi, Viruses, Yeast
