The disinfection of microbial pathogens plays an important role in control of waterborne
diseases and health issues. Recently, advanced oxidation processes (AOPs) are applied as …

Nonthermal physical intervention technologies are able to reduce populations of foodborne
pathogens on/in fresh produce. As highly perishable and living organisms, fresh produce is …

Apple fruits are susceptible to pathogenic fungi such as Botrytis cinerea and Penicillium
expansum which are responsible for significant pre-and postharvest fruit losses. Given the …

Fruits and vegetables are plant derived products which can be consumed in its raw form
without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are …

In this research, the capability of ozonation and peroxone treatment for the simultaneous
disinfection and decontamination of wash water from the fresh-cut industry has been …

The present study examined the antifungal activity of Monarda citriodora essential oil (MEO)
and trans-cinnamaldehyde (trans-c) vapours on Aspergillus fijiensis (C4), a new causative …

Sažetak Research background. Potato tissue is damaged during fresh-cut production, which
makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the …

Abstract Background and Objective: There has been an unusual increase in the emergence
of antimicrobial resistance to most of the commonly used antibiotics particularly in the …

Sažetak Pozadina istraživanja. Tijekom proizvodnje svježe rezanog krumpira dolazi do
oštećenja tkiva krumpira, što ga čini osjetljivim na gubitak kakvoće i mikrobiološko kvarenje …

The major challenge of the utilization of herbs and leafy vegetables is to conserve their
quality and to retard the process of spoilage. Herbs and leafy vegetables share common …