The viable but non-culturable (VBNC) state, a unique state in which a number of bacteria
respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

The efficacy of nonthermal plasma-activated water (PAW) in the decontamination of mung
bean sprouts was evaluated in this work. After being treated with PAW for 30 min, the …

In this work, the antibacterial effects and underlying mechanisms of plasma-activated water
(PAW) against Pseudomonas deceptionensis CM2 isolated from spoiling chicken meat were …

Background Commercial heat sterilization has been used in the food industry for decades to
produce safe foods. However, this technology can have potential detrimental effects on the …

Food contamination with microbial agents can take place at any stage of the food chain, from
farm to fork. For this reason, good hygienic and manufacturing practices must be followed …

Microbial decontamination during the thawing process would offer an effective intervention
step to ensure food safety. In this study, plasma-activated water (PAW) and slightly acidic …

In recent years, plasma activated water has attracted more attention as a new disinfectant.
The purpose of this study was to explore impact of variation of different treatment conditions …

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the
food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is …

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a
satisfactory microbial safety and maintains reasonable standards in food quality attributes …