Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

Ionization radiations are used to ensure food safety and quality. This irradiation process
uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests …

Food safety has been a concern of consumers, especially in seafood storage. Many
methods have been developed to inhibit the reproduction of microorganisms and …

Background Fruits and vegetables are healthy because they contain good nutrients and
secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of …

E-beam irradiation was studied as a post-harvest treatment for red raspberries (Rubus
idaeus L.). Microbial inactivation (natural microbiota and potential pathogenic bacteria) and …

Blackberries and raspberries, commonly known as Rubus berries, are commercially grown
worldwide across different climates. Rubus berries contain wide array of phytochemicals …

Food‐and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus,
rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all …

Respiratory viruses are the main agents causing respiratory tract diseases. Nowadays,
coronaviruses–and specifically, SARS-CoV-1, MERS-CoV and SARS-CoV-2–are the …

Human noroviruses are enteric pathogens that cause a substantial proportion of acute
gastroenteritis cases worldwide regardless of background variables such as age, ethnicity …

Seafood is essential for achieving the United Nations Sustainable Development Goals
(SDGs), particularly in enhancing food security and supporting sustainable livelihoods …