Minimally processed fruit and vegetables possess fresh-like quality characteristics of flavor,
texture, color, and aroma, and these are convenient to use. The minimal processing of fruit …

Antecedentes: La estimación acertada de la vida útil del material cárnico es de gran
relevancia para que las empresas definan su logística de abastecimiento. Conocer el efecto …

The aim of this study was to determine the combined effects of slightly acidic electrolyzed
water [SAEW (pH range 5.0–6.5, oxidation–reduction potential 650–1000 mV, available …

As a nonthermal sterilization technology, electron‐beam irradiation (EBI) has attracted great
interests for microbial inactivation in food preservation. In this study, the inactivation of …

As a novel broad-spectrum disinfectant, acidic electrolyzed water (AEW) has been widely
used, but it is generated on-site for one-time used and usually not stored. but “producing …

Improving the quality and safety aspects of fresh produce is one of the key issues in the food
industry. EW is one of the most widely used sanitizers and is considered as an alternative …

To prevent transmission of the pathogenic chytrid fungi Batrachochytrium dendrobatidis (Bd)
and Batrachochytrium salamandrivorans (Bsal), hygiene protocols prescribe the single use …

Pathogenic and spoilage bacteria undergo various stresses during food preservation and
processing, leading to sublethal injuries. This emphasizes the need for a versatile repair …

Physicochemical and microbiological properties of pork chops sprayed with Neutral
Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork …

Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative
agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause …