Heat has been used extensively in the food industry as a preservation method, especially
due to its ability to inactivate microorganisms present in foods. However, many aspects …

Background Cold plasma (CP) as an innovative and efficient technology has been
developed for food sterilization. During CP treatments, exogenous reactive oxygen species …

Non-thermal plasma has been widely considered to be an effective method for
decontamination of foods. Recently, numerous studies report that plasma-activated water …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS),
pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed …

Essential oils (EOs) have been considered potential green additives for active food
packaging. However, sub-lethal concentrations of EOs may lead to bacterial resistance …

This study has presented the potential use of plasma-activated water (PAW) for the
inactivation of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) inoculated …

Staphylococcus aureus is a typical enterotoxin-producing bacterium that causes food
poisoning. In the food industry, pasteurization is the most widely used technique for food …

The present study focused on the development of sustainable active packaging based on
cellulose acetate (CA) incorporated with 0, 1, 2, and 3% of garlic essential oil (GEO) …

The aim of this study was to evaluate the adaptation response of Staphylococcus aureus,
methicillin-resistant S. aureus (MRSA), and Listeria monocytogenes to the essential oil (EO) …