Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation. This technology is economical and environmentally friendly. LEDs have been shown to...

Background: The advent of new technologies aimed at ensuring the food safety has increased in recent years. This trend has promoted the manufacturing of edible films and coatings with antibacterial agents. Among these agents, bacteriophages have been an attractive option to add into edible...

The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for...

In recent years, the excess of drug residues in agricultural products have caused a series of food safety problems, in order to ensure national food safety and protect consumer's health, it is necessary to carry out qualitative and quantitative detection of drug residues in agricultural products....

Fungal colonisation of foods is an insidious problem worldwide from economic and food- safety points of view. Therefore, research focused on efficient strategies to counteract the presence of filamentous fungi in foods is needed. Among the different strategies, biopreservation has been described as ...

A pilot study trial was performed on ready-to-drink beverages produced in a small-scale dairy plant starting from Ricotta whey (scotta) with the addition of fruit puree and starter cultures. Microbiological shelf life was evaluated at 4 and 12°C. At 4°C, the product showed moderate total viable...

The street food vendors selling products ready for consumption prepared and/or sold in the streets or public spaces alike. In city of Chapecó are registered with the Registry of Citizen, 48 people who sell food products. The objective of this study was to evaluate the conditions in shops hygienic...

Alternative food packaging materials were prepared using chitosan (CS) that contained borax (B) and boron nitride (BN) (1% and 3% w/w). The produced films were characterised using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy, and thermogravimetric analysis. In...

The handling of fresh fruits and vegetables in reusable plastic crates (RPCs) has the potential to increase the sustainability of packaging in the fresh produce supply chain. However, the utilization of multiple-use containers can have consequences related to the microbial safety of this type of...

Foodborne infections in the United States affect racial-ethnic minority and low-income populations at higher rates than the general population. To identify the prevalence of food safety behaviors and demographic characteristics associated with food handling practices among a susceptible, high-risk...