The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase
globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals …

Conventional automation approaches for postharvest operations are plagued by time and
data inefficiency seldom leading to suboptimal solutions. Automatic machines often require …

Several outbreaks of foodborne illness traced to leafy greens and culinary herbs have been
hypothesized to involve cross-contamination during washing and processing. This study …

Unit operations modify material properties aiming to produce uniform and high-quality food
products with greater acceptance by the increasingly demanding consumers or with longer …

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food
products cause harmful, detrimental, or adverse side effects in living organisms. Food …

Codex Alimentarius Commission defines food as “any substance, whether processed, semi-
processed or raw, which is intended for human consumption.” On the other hand, food may …

In response to continued foodborne outbreaks and recalls, two separate studies were
conducted to assess the importance of various unit operations in spreading E. coli O157: H7 …

The demand of minimally processed fruits and vegetables has increased in the last years.
However, their intrinsic characteristics may favor the growth of pathogens and spoilage …

The popularity in the consumption of fresh and fresh‐cut vegetables continues to increase
globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals …

Minimally processed, fresh-cut vegetables have generally been subjected to various
processing steps, eg peeling, trimming, cutting, washing and rinsing. Minimal processing …