Ready-to-eat fruit and vegetables are a convenient source of nutrients and fibre for
consumers, and are generally safe to eat, but are vulnerable to contamination with human …

Sprouts and microgreens have attracted tremendous interest across multiple disciplines in
recent years. Here, we critically review the most recent advances to underscore research …

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 …

Biosafety of digestate remains one of the major concerns for anaerobic digestion, which
affects the downstream management and may determine the success of anaerobic …

Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research
due to their important role in the inhibition of bacterial agents. Their structure shows …

Summary Escherichia coli O157: H7, a causative agent of haemolytic uremic syndrome, can
enter into a viable but non‐culturable (VBNC) state in response to harsh stress. Bacteria in …

The aim of this study was to determine the microbial quality of mung bean sprouts produced
in Italy. The presence of pathogenic microorganisms (Shiga toxin-producing Escherichia coli …

The review aimed to analyse the latest data on microorganisms present in organic food, both
beneficial and unwanted. In conclusion, organic food's microbial quality is generally similar …

It is known that many bacteria are susceptible to low pH, but it is less clear how the acid
nature influences this susceptibility. The objective of this work was to evaluate the …

Xanthomonas campestris pv. campestris (Xcc), the causal agent of black rot of crucifers, is a
seedborne pathogen that causes severe yield losses worldwide. Seed treatments represent …