The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as
a concern mainly due to public health issues. In fact, this chemical, commonly used as …

It is well known that fresh-cut processors usually rely on wash water sanitizers to reduce
microbial counts in order to maintain quality and extend shelf-life of the end product. Water is …

Disinfection is one of the most important processing steps affecting the quality and safety
and the shelf-life of the end product in fresh-cut processing. Chlorine is the most widely used …

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and
processing. This strong disinfectant is now being used in the food industry. In this review, the …

The development and application of efficient methods for the preservation of food products
have always been industrial concerns. The search for new technologies that assure safety …

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne
illnesses have been linked to the consumption of fresh fruits and vegetables as they are …

Fruits and vegetables consumption has risen noticeably during recent decades, leading to a
greater frequency of foodborne illnesses associated with fresh produce. Novel industrial …

Vegetables and fruits have been recognized as a healthy and nutritive value food, with both
a noticeable rise in consumption nowadays and greater frequency of foodborne illnesses …

In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary
and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157 …

This study was undertaken to investigate the antimicrobial effect of organic acids against
Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on whole …