The minimum processing required for fresh and fresh-cut produce, which omits any effective
microbial elimination step, results in food products that naturally would carry …

Traditional antimicrobials have been extensively used for many years. However, consumers
are currently demanding wholesome, fresh‐like, and safe foods without addition of …

Thermal, structural and physico-chemical properties of different composite edible films
based on alginate and pectin with the addition of citral essential oil (citral EO) as an agent to …

Trials were conducted to evaluate the potential for using bacteriophages to control
Salmonella in sprouting seeds. Two phages (Phage‐A, capable of lysing S. Typhimurium …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

Cut or intact surfaces of fresh strawberries were spot inoculated with a five-strain cocktail of
nalidixic-acid resistant Listeria monocytogenes (106 (low inoculum) and 108 (high …

Survival of Escherichia coli O157: H7 was studied on strawberry, a fruit that is not usually
washed during production, harvest, or postharvest handling. Two strains of the bacteria were …

Escherichia coli O157: H7, Salmonella and Listeria innocua increased by more than 2 log10
units over a 24 h period on fresh-cut 'Golden Delicious' apple plugs stored at 25 and 20° CL …

Growth of Listeria monocytogenes in low-acid fruits (melon, watermelon and papaya) at
different times of incubation and at temperatures of 10, 20 and 30° C was studied. Fruit pulp …

The combination of pulsed electric fields (PEF) and bacteriocins in a hurdle approach has
been reported to enhance microbial inactivation. This study investigates the preservation of …