Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and
processing. This strong disinfectant is now being used in the food industry. In this review, the …

Disinfection technologies, especially light-based disinfection, have undergone tremendous
development and innovation, but this treatment can cause bacteria to enter viable but …

Twenty types of fruits and vegetables representing a broad range of fresh produce
categories were assessed for the growth potential and growth kinetics of Listeria …

Some water disinfection treatments, such as chlorine and chlorine dioxide, used in the fresh-
cut industry to maintain the microbiological quality of process water (PW), inactivate bacterial …

Disinfection is essential for the control of waterborne pathogens (WPs), especially during the
COVID-19 pandemic. WP can enter the viable but non-culturable (VBNC) state to evade …

This study investigated the bactericidal activity of plasma-activated water (PAW) generated
with a remote discharge reactor against Escherichia coli O157: H7, Salmonella …

Listeria monocytogenes continues to be a problem in ready-to-eat foods. Tolerance and
adaptation to biocides have been proposed to contribute to the persistence of L …

The contamination of water used in post‐harvest handling and processing operations of
fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant …

The elaboration of guidelines for the industry to establish minimum concentration to prevent
cross-contamination during washing practices based on operational limits is the core of the …

Many bacterial species, including several pathogens, can enter a so-called “viable but non-
culturable”(VBNC) state when subjected to stress. Bacteria in the VBNC state are …