High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Researchers are continuously discovering varied technologies for microbial control to
ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage …

Linear (first-order) and non-linear (Weibull, biphasic, and log-logistic) models were
evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria …

Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

A novel technique for treating grass carp by combining plasma functionalized liquids and
ultrasound to inactivate bacteria was developed. The effects of the plasma functionalized …

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 …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …

Food contamination with microbial agents can take place at any stage of the food chain, from
farm to fork. For this reason, good hygienic and manufacturing practices must be followed …

Highlights•New and portable electrolyzed water-producing devices and systems were
introduced.•Antimicrobial factors and mechanisms of electrolyzed water especially from …