Electrolyzed water (EW) has gained immense popularity over the last few decades as a
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …

Background Pesticide residues (PR) present in food are potentially toxic components to
humans and can be the cause of severe health problems, depending on the means and …

Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

The eating safety and high quality of fruits and vegetables have always been concerned by
consumers, so require a safe, non-toxic, environment-friendly technology for their …

Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne
illnesses have been linked to the consumption of fresh fruits and vegetables as they are …

This study investigated the effect of ultrasonic treatment on the physicochemical properties
(pH, available chlorine concentration (ACC), oxidation reduction potential (ORP) …

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US)
and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was …

This study evaluated the synergetic effects of ultrasound and slightly acidic electrolyzed
water (SAEW) on the inactivation of Staphylococcus aureus using flow cytometry and …

Compared with traditional methods, cavitation-based processing technology has received
extensive attention for its low energy consumption and high processing efficiency. The …

The aim of this study was to investigate the inactivation effect of organic acids and
ultrasound against Escherichia coli and Listeria monocytogenes biofilms on the surface of …