Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of
the potential, inherent risks that accompany foods with long shelf lives if pathogen …

Heat treatment, or thermal disinfection, is one of the simplest disinfection methods, and is
widely used in the water, sanitation, and food sectors, especially in low resource settings …

Wearing face masks has been widely recommended to contain respiratory virus diseases,
yet the improper use of masks poses a threat of jeopardizing the protection effect. We here …

Natural fabrics are gradually becoming the ideal substrate for flexible smart wearable
devices due to their excellent moisture absorption, softness, and skin-friendliness. However …

The antimicrobial effects of low concentration electrolysed water (LcEW) on common
foodborne pathogens have been well documented; however, the effects on six emerging …

Naturally occurring organic acids (OAs) have demonstrated satisfactory effects in inhibiting
common pathogens on fresh produce; however, their effectiveness on “big six” Escherichia …

Whole and fresh-cut produce are minimally processed and susceptible to microbial
contamination. This study evaluated the survival or growth of L. monocytogenes on peeled …

Contamination of almonds with pathogenic Salmonella can be detrimental to consumers'
health and causes deterioration of the product. This study evaluated the effect of gaseous …

Background Foodborne pathogen contamination in low water activity (aw) foods is a critical
problem for both the food industry and public health. Low-moisture foods and food …

Escherichia coli outbreaks linked to wheat flour consumption have kept emerging in recent
years, which necessitated an antimicrobial step being incorporated into the flour production …