Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials.

  Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and unpasteurized juices while preventing quality loss is a promising alternative.

Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods: a review.

Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni have been implicated in foodborne diseases and outbreaks worldwide. These bacteria have been associated with the consumption of fresh fruit juices, milk, and dairy products, which are foodstuff, highly demanded by consumers in retails and supermarkets.

Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples.

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-L-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices.

The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.

Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials.

The effect of high-intensity pulsed electric field (HIPEF) treatment (35kV/cm, 4 mus pulse length in bipolar mode without exceeding 38 degrees C) as influenced by treatment time (200, 600, and 1000 micros) and pulse frequency (100, 150, and 200 Hz) for inactivating Salmonella enterica ser. Enteritidis inoculated in tomato juice was evaluated. Similarly, the effect of combining HIPEF treatment with citric acid (0.