Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal
methods; it has been employed for food pasteurisation, providing fast and volumetric …

Microbial spoilage of fruit and vegetable juices represents an important threat to food quality
and an area of concern in reducing food waste. Despite this, relatively little research is …

Consumer confidence in the food industry is severely affected by large-scale spoilage
incidents. However, relatively little research exists on spoilage potential of members of the …

Environmental sanitation in food manufacturing plants promotes food safety and product
microbial quality. However, the development of experimental models remains a challenge …

Cross-protection to environmental stresses by ethanol adaptation in Salmonella poses a
great threat to food safety because it can undermine food processing interventions. The …

Given the importance of pH reduction and thermal treatment in food processing and food
preservation strategies, the cross-protection between acid adaptation and subsequent …

Gradual exposure to moderate acidic environments may enhance the thermal tolerance and
survival of Escherichia coli O157: H7 in acid and acidified foods. Limited studies comparing …

This study demonstrated an innovative processing approach based on synergistic
antimicrobial activity of two phenolic acids with mild thermal and non-thermal processing …

The objective of this study was to identify a suitable surrogate for E. coli O157: H7 strain
19685/91 and O113: H21 strain TS18/08, by assessing their thermal resistance at …

The present review provides a critical overview of the current status and prospects for the
development and application of radio frequency food processing. The mechanism of action …