Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …

Alternative methods for pasteurization and sterilization are gaining importance, due to
increased consumer demand for new methods of food processing that have a reduced …

Ultrasound (US) technology is recognized as one of the emerging technologies that arise
from the current trends for improving nutritional and organoleptic properties while providing …

Ultrasound has attracted considerable interest in food science and technology due to its
promising effects in food processing and preservation. As one of the advanced food …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the
United States has seen a 40 percent decline in the incidence of listeriosis, with the current …

Ultrasonic irradiation and the associated sonochemical and sonophysical effects are
complementary techniques for driving more efficient chemical reactions and yields …

The increasing consumer demand for 'fresh‐like'foods has led to much research effort in the
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …

Heat has been used extensively in the food industry as a preservation method, especially
due to its ability to inactivate microorganisms present in foods. However, many aspects …