Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

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 …

The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …

With the global transition toward carbon neutrality, zero-waste strategy, and with the
emergence of bacteriophages as ubiquitous antibiotic substitutes, we developed natural …

Radiofrequency (RF) heating was evaluated as a novel spice decontamination technology
of cumin seeds. A plastic pouch with 20 g inoculated cumin seeds was placed at the top …

Heat processing is one of the most efficient strategies used in food industry to improve
quality and prolong shelf life. However, conventional processing methods such as …

The use of antibiotics in the food industry is avoided due to the increase of antibiotic-
resistant bacteria. Therefore, the bacteriophage is emerging as an alternative agent. Here …

The contamination risks of microorganisms and mycotoxins in low-moisture foods have
heightened public concern. Developing novel decontamination technologies to improve the …

In recent years, E. coli O157: H7 and Salmonella Typhimurium outbreaks in black peppers
have caused intestinal diseases among human being, which calls for emergence of …

Microbial quality assurance has always been an important subject in the production, trade,
and consumption of medicinal and aromatic plants (MAPs). Most MAPs have therapeutic …