Increased consumption, larger scale production and more efficient distribution of fresh
produce over the past two decades have contributed to an increase in the number of illness …

Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh
produce has been identified as an important vehicle for their transmission. In order to supply …

Gamma irradiation is a nonthermal processing technology that has been used for the
preservation of a variety of food products. This technology has been shown to effectively …

Escherichia coli O157: H7 contamination of leafy green vegetables is an ongoing concern
for consumers. Biofilm‐associated pathogens are relatively resistant to chemical treatments …

Chillies are a very important cash crop of Pakistan. The effects of gamma irradiation on
microbial load, aflatoxin B1 (AFB1) and total aflatoxins have been studied in chillies …

Radiation processing of food involves controlled application of energy from ionizing
radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤ 10 MeV) or …

Since the earliest days, occurrence of deadly outbreaks caused by prevalence of different
pathogenic virus infections affected human community periodically and caused millions of …

Development of knowledge-based food preservation techniques have been a major focus of
researchers in providing safe and nutritious food. Food irradiation is one of the most …

Norovirus remains the leading cause of foodborne illness, but there is no effective
intervention to eliminate viral contaminants in fresh produce. Murine norovirus 1 (MNV-1) …

Human norovirus (NoV) is a major cause of fresh produce-associated outbreaks and human
NoV in irrigation water can potentially lead to viral internalization in fresh produce …