Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

Essential oils (EOs) are natural food preservatives, but they may impair the sensory
characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but …

Lime oil has recognized fungicidal and antibacterial properties. Nanoparticles and
nanocapsules are structures that have been developed to overcome the high volatility of …

We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure
plasma (EAP), individually or in combination, against Escherichia coli O157: H7 and …

The objective of this research was to observe the combined effect of green tea extract (at a
tea: water; g ml− 1, ratio of 2.5–10.0%) and cold plasma (20 W and 40 W) against bacteria …

Global food production sustainability and the demand for fresh and nutritious food
necessitate the development of novel technologies to provide food with a long shelf life …

Reducing the initial bacteria number from meat and extending its shelf life are crucial factors
for ensuring product safety and enhancing economic benefits for enterprises. Currently …

This study aims to evaluate the antimicrobial effects of cold nitrogen plasma (CNP) and
clove oil against Escherichia coli O157: H7 (E. coli O157: H7) biofilm on lettuce. Both clove …

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 …

The study aimed to explore the antimicrobial efficacy of grape seed extract (GSE) and cold
atmospheric plasma (CAP) individually or in combination against L. monocytogenes and E …