Escherichia coli O157: H7 and other Verocytotoxin-producing E. coli (VTEC) are zoonotic
pathogens associated with food and waterborne illness around the world. E. coli O157: H7 …

Contaminated food continues to be the principal vehicle for transmission of Escherichia coli
O157: H7 and other Shiga toxin–producing E. coli (STEC) to humans. A large number of …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

Fruit juices can be processed using ultraviolet (UV-C) light to reduce the number of
microorganisms. The UV-C wavelength of 254 nm is used for the disinfection and has a …

Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes
gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination …

Outbreaks of illness associated with consumption of fruit juice have been a growing public
health problem since the early 1990s. In response to epidemiologic investigations of …

Non-thermal technologies such as UV irradiation can offer advantages for minimal
processing of transparent beverages. In this study, reconstituted apple juice was exposed to …

A novel UV-C irradiation device in laboratory scale was tested for its potential to inactivate
bacteria in naturally cloudy apple juice. In this device, liquid flows through a helically wound …

The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were
performed with Escherichia coli K12 at 40° C, 45° C, 50° C, 55° C, and 60° C with and …

Certain types of goat's cheeses are produced using unpasteurized milk, which increases the
food safety concerns for these types of products. Popularity and consumption of goat's milk …