The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Electrolyzed water (EW) has gained immense popularity over the last few decades as a
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne
illnesses have been linked to the consumption of fresh fruits and vegetables as they are …

The popularity of date palm (Phoenix dactylifera) fruit is increasing, therefore the demand for
high-quality date palm fruit with less or no chemical treatment is the topic of interest for date …

The effect of four salt solutions; sodium metabisulfite (SM), potassium sorbate (PS),
potassium carbonate (PC) and sodium chloride (SC) as electrolyte to generate alkaline …

Squid is considered as a healthy food by consumers because of its high nutritive value.
However, it is easily decay caused by microbial contamination. This study aimed to …

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of
its nutritional benefits that contribute to reducing health risks and disease. However, these …

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 …

This paper focused on the effectiveness of electrolyzed water (EW) at different
concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on …

The synergistic impact of slightly acidic electrolyzed water (SAEW, pH 6.7; ACC 30 mg/L)
and low voltage electrostatic field (LVEF, 150 V 1000 Hz) on the membrane stability and …