Recently, consumers' demand for fresh, nutritious, and convenient food has shown a
significant rise. This trend has forced increased sales of minimally processed and/or pre …

Food safety and sustainability have recently emerged as the key drivers of fresh horticultural
produce supply and consumption. Despite the food safety preventative controls to manage …

The kinetics of the inactivation of Escherichia coli in organic broccoli sprouts by mild heat
(MH) and lactic acid (LA) were investigated. In vitro survival kinetics showed that the cell …

The objective of this study was to evaluate the mechanism of the synergistic antimicrobial
effect of cineole (CN) and carvacrol (CR) on E. coli and its application on fresh-cut …

This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya
treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16° C. CN …

The aim of this study was to synthesize carbon quantum dot (CQD) exhibiting visible-light-
driven (VLD) antimicrobial activity using spent coffee ground (SCG) as biomass. SCG was …

While food markets and food production chains are experiencing exponential growth, global
attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat …

Fresh-cut fruit and vegetables (FCFVs) are challenging to maintain in terms of nutritional
value and microbiological integrity. As a result of processing operations such as peeling …

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life
under refrigeration. Several methods have been introduced to slow down its deterioration …

This study assessed the effects of sodium alginate (ALG) edible coatings added with
Lacticaseibacillus casei 01 (Lc-01) and/or fructooligosaccharides (FOS) on the chemical …