Extending shelf life of food products is a major concern of the producers, and the food
industry requires 'greener'alternatives to the current technologies. Ozone-based food …

Increased consumption, larger scale production and more efficient distribution of fresh
produce over the past two decades have contributed to an increase in the number of illness …

Abstract Deep Convolutional Neural Network (CNN) with a unique structure for combining
the feature extraction and classification stages, has been considered to be a state-of-the-art …

The consumers' demand for fresh fruits and vegetables has increased in recent years. These
foods may be consumed raw or minimally processed, and therefore can be a vehicle of …

Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural
agent and has a broad antimicrobial property, which together with an oxidation potential …

The development and application of efficient methods for the preservation of food products
have always been industrial concerns. The search for new technologies that assure safety …

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 …

(1) Background: Disinfection of medical devices designed for clinical use associated or not
with the growing area of tissue engineering is an urgent need. However, traditional …

The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed
vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat …

There has been an increasing number of foodborne illness outbreaks associated with fresh
and fresh-cut produce recently; however, few studies have examined consumers' risk …