In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

The widespread use of antibiotics has led to the emergence of multidrugresistant bacterial
strains, and therefore a current concern for food safety and human health. The interest for …

Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …

Biological control of postharvest transportation by non-thermal treatment is considered a
promising physical preservation technology. This study investigated how apricot quality …

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 …

Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐
thermal processing techniques. The microbiological lethality of the PL technique has been …

The potential to commercialize nonthermal ultraviolet (UV) light technologies as new
methods for preserving food products has caught the attention of a food industry that wishes …

The inactivation kinetics of Escherichia coli (MTCC 433) inoculated in the tender coconut
water, orange and pineapple juice was investigated using a laboratory model continuous …

Various health agencies, such as the European Medical Agency (EMA), Centers for Disease
Control and Prevention (CDC), and World Health Organization (WHO), timely cited the …