Background Microbial food safety and spoilage due to human pathogens and decay-
causing microorganisms are the major challenges for the production of fresh produce where …

Berries are delicious and nutritious, making them among the popular fruits. There are
various types of berries, the most common ones include blueberries, strawberries …

Viability RT-qPCR, a molecular detection method combining viability marker pre-treatment
with RT-qPCR, has been proposed to infer infectivity of viruses which is particularly relevant …

The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in
inactivating bacteria and maintaining quality of grape tomatoes, baby spinach leaves and …

Raspberries are vulnerable products for which industrial treatment solutions ensuring both
food safety and sensory quality are not easily applicable. Raspberries have been associated …

The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on
physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC …

The working population growth have created greater consumer demand for ready‐to‐eat
(RTE) foods. Pasteurization is one of the most common preservation methods for …

The effects of high pressure processing (HPP; 200–600 MPa for 5 or 15 min) and pulsed
electric field (PEF; 3 kV/cm, 5–15 kJ/kg) treatment on physicochemical properties …

Human norovirus (HuNoV) is the primary cause of viral gastroenteritis worldwide. Fresh
blueberries are among high risk foods associated with norovirus related outbreaks …

The viability of murine norovirus (MNV-1), bovine rotavirus (boRV), and hepatitis A virus
(HAV) was evaluated at 21° C, 4° C, and− 20° C on stainless steel surfaces, in bottled water …