Background Microbial food safety and spoilage due to human pathogens and decay-
causing microorganisms are the major challenges for the production of fresh produce where …

Ultraviolet-C light is a novel technology widely used for disinfecting water and surfaces.
However, today, it is used for the pasteurization of food product since it was approved by the …

Bacillus endospores (spores) are generally resistant to environmental and food processing-
related stress including thermal and non-thermal processing in the food industry, such as …

Ultraviolet light C-region (UV-C) has been used for the disinfection of surfaces, water, and
foods. Recently, Salmonellosis cases have been associated with the consumption of low …

This study determined the effects of prior exposures to stresses commonly encountered by
cells in food production and processing environments on the subsequent UV-C inactivation …

This study determined the ultraviolet-C (UV-C) dose necessary to reduce 90% population (D
UV-C) of 17 spoilage yeasts and their composited inoculum in orange juice (pH 3.71, 11.60° …

Fruit juice processing techniques are continuously developing to conform to modern
consumer demands for safe, nutritious, tasty, natural, and fresh-like products. Short-wave …

This study determined the inactivation behaviors, which include inactivation pattern,
sublethal injury development, and inactivation kinetic parameters of selected bacteria in UV …

We assessed a fresh produce decontamination system using a combined method of UV and
washing (water-assisted UV [WUV]) in different scales. The system used tap water to wash …

Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are
associated with health promotion. Consumers currently demand foods with high contents of …