Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to
food preservation. Trends in the food industry suggest consumers are drawn to …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Medium chain fatty acids (MCFAs) and essential oils (EOs) are known to be natural
antimicrobials, but their combined effects have not been fully investigated. The objective of …

Microbial contaminations are responsible for many chronic, healthcare, persistent microbial
infections and illnesses in the food sector, therefore their control is an important public …

Shiga-toxin-producing Escherichia coli O157: H7 is a well-known water-and food-borne
zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of …

There is a need to develop food processing technologies with enhanced antimicrobial
capacity against foodborne pathogens. While considering the challenges of adequate …

Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can
be enhanced in presence of natural compounds. In this study, we compared the …

Here, we examined the antimicrobial effects of soy sauce containing essential oils (EOs)
against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes at …