Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

The approach of this timely review considers the current literature that is focused on the
interface nanostructure/cell-wall microorganism to understand the annihilation mechanism …

Foodborne illness outbreaks caused by the consumption of food contaminated with harmful
bacteria has drastically increased in the past decades. Therefore, detection of harmful …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Cross‐contamination of foods with pathogenic microorganisms such as bacteria, viruses,
and parasites may occur at any point in the farm to fork continuum. Food contact and …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

Background Microbial contamination is a serious challenge in the food industry. With the
increasing demand for fresh, nutritious and healthy food, novel techniques for microbial …

The purpose of this study is to review the effects of High Hydrostatic Pressure Processing
(HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…) …

Background Salmonella is a pathogen that can contaminate a wide variety of foods and
caused many outbreaks worldwide. Nowadays, the food industry mainly uses thermal …

The purpose of this article is to review and discuss the factors affecting high pressure
processing (HPP) in juices and beverages. The inactivation of microorganisms by HPP …