Background Increasing living standards and improvement of purchase empowerment has
led to consume packed and ready made fruits and vegetables. Also awareness of the health …

In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Food contamination with microbial agents can take place at any stage of the food chain, from
farm to fork. For this reason, good hygienic and manufacturing practices must be followed …

Highlights•Pathogen inactivation in irrigation water by various means is
discussed.•Subsurface irrigation appears to mitigate contamination of fresh …

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and
quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF …

Minimally processed and ready-to-eat (RTE) seafood products are gaining popularity
because of their availability in retail stores and the consumers' perception of convenience …

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of
its nutritional benefits that contribute to reducing health risks and disease. However, these …

The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial
growth and quality attributes of fresh‐cut cabbage during storage at 4° C for 12 days was …

In this study, we evaluated the effects of ozone and chlorine washes on the inactivation of
Escherichia coli and Listeria innocua and on color pigments and antioxidant compounds of …