With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

The food contamination issue requires continuous control of food at each step of the
production process. High quality and safety of products are equally important factors in the …

The consumers' demand for fresh fruits and vegetables has increased in recent years. These
foods may be consumed raw or minimally processed, and therefore can be a vehicle of …

The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as
a concern mainly due to public health issues. In fact, this chemical, commonly used as …

Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against
Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157: H7, Shigella …

Although antimicrobial activities of plant essential oils are well documented, challenges
remain as to their application in fresh produce due to the hydrophobic nature of essential …

In this review, antimicrobials from a range of plant, animal, and microbial sources are
reviewed along with their potential applications in food systems. Chemical and biochemical …

During the past several years, limit of Salmonella infections has been exceeded
dramatically. In spite of achieving a low rate infection in Salmonella infections, this microbe …

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …