Author

A. Zakrzewski

2 papers indexed here

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Review Open access Aug 2026

Are fermented foods safe for human health? A systematic analysis of the literature

Background Fermented foods (FF) are widely consumed across different dietary cultures and are increasingly recognized for their nutritional and functional properties. Although fermentation can improve food preservation and safety, there are still concerns about microbiological and chemical hazards. Given the growing co...

Ricardo Assunção, L. Angelovski, Z. Ciesarová et al. · Frontiers in Nutrition · 1 citation

Review Open access Sep 2026

Emerging Biocontrol Strategies in Cheese Safety: A Critical Review of Bacteriophages, Antimicrobial Peptides, and Postbiotics

Fresh and soft cheeses feature high moisture content, elevated water activity, and nutrient richness, creating favorable conditions for foodborne pathogens including Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, and Staphylococcus aureus, which can contaminate products via post-pasteu...

C. Pisana, A. Zakrzewski, M. Caccamo et al. · Foods · 0 citations