Increasing the demands of consumers for organic and safer foods has led to applying new
technologies for food preservation. Active packaging (AP) containing natural antimicrobial …

Due to the concern of consumers about the presence of synthetic preservatives, researchers
and food manufacturers have recently conducted extensive research on the limited use of …

Researchers are continuously discovering varied technologies for microbial control to
ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage …

Packaging is an integral part of food industry that preserves the properties of food during
storage. Food spoilage caused by foodborne microorganisms is a public health problem that …

Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

One of the most important challenges in the food industry is to produce healthy and safe
food products, and this could be achieved through various processes as well as the use of …

The application of nanotechnology in food packaging is widely considered during the last
two decades. In this regard, numerous studies have been conducted regarding applying …

Food industry is always looking for more innovative and accurate ways to monitor the food
safety and quality control of final products. Current detection techniques of analytes are …