Survival of Inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on Seaweed (Sugar Kelp) During Storage.

Bacteria including Vibrio spp. persist in coastal waters and can contaminate edible seaweeds. Pathogens such as Listeria monocytogenes, shigatoxigenic Escherichia coli (STEC), and Salmonella have been associated with and present serious health risks in minimally processed vegetables including seaweeds.

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp ().

Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad.

Indigenous African fermented dairy products: Processing technology, microbiology and health benefits.

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented dairy products represent one category that is widely consumed, contributing to the socio-economic development and food security of the people. In Africa, traditional food fermentation lends itself as a relatively cheap food processing technology that often improves shelf life/food safety as well as nutrition and health via improvement in the levels of specific micronutrients and the action of probiotics.