Sterilization is one of the most effective food preservation methods. Thermal sterilization
technologies have been widely employed in food industry since they are well developed …

Background Dry food products are often highly contaminated, and dry stress-resistant
microorganisms, such as certain types of Salmonella and bacterial spores, can be still viable …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

Climate change is accelerated by increasing food waste; more importantly, this pressing
challenge is compounded by the environmentally damaging effects of conventional plastics …

The treatment method to deactivate viable microorganisms from objects or products is
termed sterilization. There are multiple forms of sterilization, each intended to be applied for …

Despite the constant development of novel thermal and nonthermal technologies,
knowledge on the mechanisms of microbial inactivation is still very limited. Technologies …

Black soldier fly (Hermetia illucens) larvae (BSFL) are a promising, sustainable source of
nutrients, however, there is limited knowledge regarding the food safety of consuming BSFL …

Background Thermal processing has been widely employed in the food industry for food
safety assurance. However, thermal processing may cause some undesirable changes or …

Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato
processing generates a large amount of side streams, which are currently low value by …

Infrared (IR) is a highly efficient and energy‐saving technology known for uniform heating,
less heating time, and high energy transfer rate to improve food product quality and safety …