Traditionally, advances in robotic technology have been in the manufacturing industry due to
the need for collaborative robots. However, this is not the case in the service sectors …

Featured Application This review discusses recent developments in the field of pulsed light
processing. Various aspects of recent PL applications are discussed. This review shall form …

The sterilization of raw ready-to-eat aquatic products is a crucial method for ensuring their
safety for consumption after production. However, achieving intelligent decision-making and …

In recent years, the on-farm prevalence of some poultry-related Salmonella serovars such as
S. Kentucky, S. Heidelberg, S. Livingstone and S. Mbandaka has increased significantly …

This study evaluated the efficacy of slightly acidic electrolyzed water (SAEW) for the
inactivation of Salmonella Enteritidis and Escherichia coli on shelled eggs as well as studied …

Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing
challenge, with the driver to minimize chemical additives and their residues in the food …

Abstract Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially
contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The …

Highlights•Pulsed light (PL) inactivates microorganisms on food surfaces up to 3 log
orders.•PL has minimal impact on food quality that depends upon operational parameters.• …

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg
white and egg yolk) are employed in a range of food preparations. Thermal processing …

Poultry and livestock contribute a significant amount of energy and protein to the human diet.
However, a main concern is the undesirable microbial population from the poultry and …