The awareness of this era in consuming safe, nutritional, and minimally processed food is
growing continuously. In order to address all of these consumer expectations, the food …

Availability of safe and pathogen-free food is becoming more critical due to difficulties in
removing spores and spore-forming microorganisms from the food products. Spore-forming …

Fresh-cut produce like lettuce may contain a very high microbial load, including human
pathogens. Therefore, the need for antimicrobial agents at post-harvest stages to mitigate …

Currently used disinfection or sanitation methods for fresh fruits and vegetables lack
antimicrobial effectiveness, but are high in costs, water consumption or chemicals. One …

The main aim of the current investigation was to contemplate the impact of high-voltage
electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial …

Meat and meat products can be contaminated with pathogenic microorganisms, which
cause serious health problems and economic loss. Recently, numerous novel non-thermal …

The increasing demands of society for healthy nutrition in combination with continuously
decreasing willingness to spend time for food preparation leads to a rising consumer …

The decontamination and sanitation methods currently used are mainly antimicrobial
ineffective, generate high costs with a high consumption of water and chemicals (additives) …

The increase in the outbreaks reported due to consumption of infected produce has
increased to a larger extent. Conventional technologies hamper the quality of food. To fulfill …

Cold atmospheric plasma (CAP) has proved to have great potential as a mild food
decontamination technology. Different process parameters, including food intrinsic factors …