Background Commercial heat sterilization has been used in the food industry for decades to
produce safe foods. However, this technology can have potential detrimental effects on the …

Sublethally injured state has been recognized as a survival strategy for microorganisms
suffering from stressful environments. Injured cells fail to grow on selective media but can …

High‐pressure processing is among the most widely used nonthermal intervention to reduce
pathogenic and spoilage bacteria in meat and meat products. However, resistance of …

High pressure processing (HPP) technique combined with food-grade antimicrobials, ie allyl
isothiocyanate (AITC, a major compound in mustard oil) and acetic acid (AA, a key …

Today's consumers demand clean-label healthy products to which no artificial preservatives
have been added. Distribution of fresh, safe raw meat or meat products requires reduced …

High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure
microbial safety to some extent without compromising food quality. However, for vegetative …

High‐pressure processing (HPP) is a mild technology alternative to thermal pasteurization
and sterilization of different food products. HPP has emerged to provide enormous benefits …

There is a need to develop food processing technologies with enhanced antimicrobial
capacity against foodborne pathogens. While considering the challenges of adequate …

Due to the growing consumer demand for safe and naturally processed meats, the meat
industry is seeking novel methods to produce safe‐to‐consume meat products without …

Escherichia coli O157: H7 is a foodborne pathogen that causes hemorrhagic colitis and
hemolytic uremic syndrome. The low dose of infection and severity of the disease represent …