Acid stress is one of the most common stresses that foodborne pathogens encounter. It
could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with …

The aim of this study was to evaluate the antibacterial activity of caffeic acid (CA), which is a
natural polyphenol, combined with UV-A light against the representative foodborne bacteria …

In this issue, Yamano et al. provide further evidence that germicidal 222‐nm far UV light has
no immediate and delayed harmful effects on the skin and ocular tissue of rats. The safety of …

Salmonella is a diverse and ubiquitous group of bacteria and a major zoonotic pathogen
implicated in several foodborne disease outbreaks worldwide. With more than 2500 distinct …

The antimicrobial effects of in-package cold plasma (CP) treatment on Korean rice cakes
(KRC) were evaluated. The CP treatment (25 kV) inactivated indigenous mesophilic aerobic …

An in-package cold plasma (CP) treatment integrated with hydrogen peroxide (H 2 O 2)
treatment was developed for the inactivation of foodborne pathogens in cabbage slices …

In the present study, we assessed the bactericidal effect of a combination of blue light (BL)
and riboflavin (Rb) and elucidated the bacterial inactivation mechanism. Higher Rb …

Alicyclobacillus acidoterrestris causes the spoilage of pasteurized acidic fruit juice, seriously
decreasing quality and posing a significant safety concern. We previously discovered that …

Spoilage of juice and beverages by a thermo-acidophilic bacterium, Alicyclobacillus
acidoterrestris, has been considered to be a major and widespread concern for juice …

Pectobacterium carotovorum subsp. carotovorum and Dickeya chrysanthemi have been
reported to cause soft-rot diseases to fresh produces. The aim of this research was to …