To culture or not to culture Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Vrije Universiteit Brussel Universiteit Gent
BACKGROUND: As the increased consumption of ready-to-eat meat alternatives is a fairly recent trend, little is known about the composition and dynamics of the microbiota present on such products. Such information is nonetheless valuable in view of spoilage and food safety prevention. Even though refrigeration and modified-atmosphere-packaging (MAP) can extend the shelf-life period, microbial spoilage can still occur in these products. In the ...