Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk
products for listeriosis. This manuscript provides an overview of prevalence data (n= 1974) …

Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

Several listeriosis outbreaks have been linked to the consumption of fresh or processed
produce in recent years. One major determinant of the listeriosis risk is the ability of a food to …

A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate
inactivation of microorganisms including bacteriophage in coconut water, a highly opaque …

Freshly squeezed orange juice was sonicated at various amplitude levels (40%, 70%,
100%), treatment times (2, 6 and 10 min) at a constant frequency of 20 kHz. Samples were …

The effect of F0 treatment time (min) and storage on the antioxidant activity and Hunter
colour parameters (L*, a*, b*) of carrot slices was investigated. Carrot slices were sterilised …

This study developed predictive growth models for Aeromonas hydrophila on raw tuna as a
function of storage temperatures (2–15° C). At these storage temperatures, the primary …

The influence of storage temperature (4, 10, 15, 20, 25, and 30° C) on the growth of
Escherichia coli O157: H7 in beef untreated (control) and treated by acidic electrolyzed …

The work of adhesion that governs the interactions between pathogenic Listeria
monocytogenes and silicon nitride in water was probed for individual cells using atomic …

Chitosan is a promising biocompatible polymer for regenerative engineering applications,
but its processing remains challenging due to limited solubility and rigid crystalline structure …