Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Pandemic COVID-19 warned the importance of preparing the immune system to prevent
diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and …

This study investigated the effect of single and dual frequency ultrasound washing on freshly
cut cauliflower, by pulsed and sweep frequency modes, with or without the addition of zinc …

An investigation was conducted into the utilization of treatments combining ultrasound and
lysozyme (US+ Lys) to deactivate Salmonella typhimurium (S. typhimurium) in the liquid …

Ultrasound (US) processing has emerged as a novel food preservation technology. This
strategy has proved antimicrobial effects due to cavitation, which is the formation, growth …

This study aimed to better understand the effects of acidic electrolysed water (AEW, 4 mg/L)
and levulinic acid (LA, food grade, 2%) combination on organic strawberry over 7 days. This …

New sanitization methods have been evaluated to improve food safety and food quality and
to replace chlorine compounds. However, these new methods can lead to physicochemical …

The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed
water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild heat …

This study investigated the effects of cold plasma treatment (CPT) on the inhibition of
Salmonella typhimurium on radish sprouts and the quality attributes of the sprouts. Radish …