Apples are rich sources of selected micronutrients (eg, iron, zinc, vitamins C and E) and
polyphenols (eg, procyanidins, phloridzin, 5′‐caffeoylquinic acid) that can help in …

Background The process of selecting superior performing plants for food, feed and fiber
products dates back more than 10,000 years and has been substantially refined in the last …

One of the most important challenges in the food industry is to provide healthy and safe food.
Therefore, it is not possible to achieve this without different processes and the use of various …

This review discusses the fundamental principles and mechanism of antibiotic removal from
water of some commonly applied treatment techniques including chlorination, ozonation, UV …

The 2014 caramel apple listeriosis outbreak was traced back to cross-contamination
between food contact surfaces (FCS) of equipment used for packing and fresh apples. For …

Background A detailed understanding of antimicrobial resistance trends among all human-
related environments is key to combat global health threats. In food science, however, the …

Highlights•The main role of sanitizers is to avoid microbial cross-contamination via
water.•Scientific optimization of industrial use of chlorine is very active and fruitful.•Peracetic …

Listeria monocytogenes is a foodborne pathogen exhibiting a high mortality rate. In addition
to the robust tolerance to environmental stress, the ability of L. monocytogenes to develop …

Strawberries are often consumed fresh or only receive minimal processing, inducing a
significant health risk to the consumer if contamination occurs anywhere from farm to fork …

The surface and internal tissues of fruits host diverse microbial communities but the
functional role of this microflora, outside of pathogenic species, in fruit health and quality are …