While food markets and food production chains are experiencing exponential growth, global
attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat …

Fresh fruits and vegetables are highly perishable and are subject to large postharvest losses
due to physiological (senescence), pathologic (decay), and physical (mechanical damage) …

Production of leafy vegetables for the “Ready-to-eat”-market has vastly increased the last 20
years, and consumption of these minimally processed vegetables has led to outbreaks of …

Fresh leafy greens like lettuce can be consumed raw and are susceptible to foodborne
pathogens if they become contaminated. Recently, the number of reported pathogenic …

Contamination of natural water (NW) by emerging contaminants has been widely pointed
out as one of the main challenges to ensure high-quality drinking water. Thus, the …

Minimizing microbial contamination on poultry carcasses during processing in
slaughterhouses is imperative for delaying spoilage and extending the shelf-life of meat. In …

Fungi are able to grow on diverse food products and contribute to food spoilage worldwide
causing food loss. Consumers prefer freshly squeezed fruit juices, however, the shelf life of …

The aim of this study was to evaluate, quantify and model the inactivation of Salmonella in
fresh-cut lettuce during washings with chlorinated water at different free chlorine …

Controlling water quality is critical in preventing cross-contamination during fresh produce
washing. Process wash water (PWW) quality can be controlled by implementing chemical …

There are growing demands globally to use safe, efficacious and environmentally friendly
sanitizers for post-harvest treatment of fresh produce to reduce or eliminate spoilage and …