Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms
pose a distinct threat to food safety, as the use of traditional, culture-based microbiological …

This work evaluates the antimicrobial activity of widespread hydrophobic essential oil (EO)
constituents, 3 hydrocarbon monoterpenes (α-pinene, β-pinene, and p-cymene) and 8 …

Pulsed electric field (PEF) treatment, a novel technology which has an electroporation effect
on cells, has a wide range of practical applications, especially in the food industry. Because …

Contaminated food continues to be the principal vehicle for transmission of Escherichia coli
O157: H7 and other Shiga toxin–producing E. coli (STEC) to humans. A large number of …

This investigation describes the inactivation by cold atmospheric plasmas of one pathogenic
and three spoilage organisms on the pericarps of mangoes and melons. The operating …

Thermal inputs for food preservation generally dominate the food processing industry.
However such treatments may lead to several undesirable changes in quality attributes and …

The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional and sensory characteristics of foods, has created an increasing world …

Aims: The aim was to evaluate (i) the resistance of Escherichia coli BJ4 to citral in a buffer
system as a function of citral concentration, treatment medium pH, storage time and initial …