As the situation of severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) is
still deteriorating, there has been a huge increase in the demand and use of disinfectants …

With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

Electrolysed water (EW) generated using sodium chloride (NaCl) and sodium bicarbonate
(NaHCO 3) as electrolytes shows strong bactericidal effects on pathogens. However, the …

Background Food-borne microbial contamination is a significant public health concern. The
use of conventional thermal processing methods to ensure food safety can result in a loss of …

The purpose of this study was to reveal the antibacterial components of Houttuynia cordata
Thunb. crude extract (HCCE), analyze the antibacterial activity and mechanism of HCCE …

Ozone is active against a broad spectrum of microorganisms. Ozone treatment can enhance
safety and increase shelf life with limited impact on product quality. Ozone is known to be …

Due to the worldwide water crisis and diminishing water supplies, it is imperative to reduce
water use and reuse it. One possible source of water is the washings created during the …

Food-borne diseases are widespread all over the world, and food safety has attracted much
attention. This study is the first to use plasma to activate acidic electrolyzed water (AEW) to …

The food industry has extensively explored postharvest microbial control, seeking viable
technologies to ensure food safety. Although numerous chlorine‐based commercial …

Slightly acidic electrolyzed water (SAEW) has been recently proposed as a novel promising
sanitizer and cleaner in the agricultural and food industries. However, several factors …