Background As a star vegetable, sprouts have many advantages, such as high nutritional
value, crisp and juicy taste, short growth cycle and simple cultivation conditions, which have …

With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …

Slightly acidic electrolyzed water (SAEW) with available chlorine concentrations (ACC) of 35
and 70 mg/L is used instead of regular production water for soaking pea (Pisum sativum L.) …

Background Food-borne microbial contamination is a significant public health concern. The
use of conventional thermal processing methods to ensure food safety can result in a loss of …

Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new
antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties …

Potential organic compatible sanitisers including electrolysed water (EW, 4 mg/L free
available chlorine (FAC)), citric acid (0.6%), H 2 O 2 (1%), and their combinations were …

Microbial contamination of sprouts commonly occurs because of the pathogens present on
and in the seeds and the optimal conditions for bacteria growth provided during the …

Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in
recent years. It is an effective antimicrobial and antibiofilm agent that has several …

Fresh-cut potatoes (Solanum tuberosum L.) are a popular food owing to their freshness,
convenience, and health benefits. However, they might present a potentially high health risk …