The microbial quality of water that comes into the edible portion of produce is believed to directly relate to the safety of produce, and metrics describing indicator organisms are commonly used to ensure safety. The US FDA Produce Safety Rule (PSR) sets very specific microbiological water quality metrics for agricultural water that contacts the harvestable portion of produce. Validation of the...

In this study, black peppercorns and cumin seeds were inoculated with a five-serotype cocktail of Salmonella or its surrogate Enterococcus faecium NRRL B-2354. The samples (ca. 107 CFU/g) treated by ClO2 gas at different concentrations (5, 10, 15 mg/L) relative humidities (60, 70, 80%) room temperature (25 °C) five exposure times 120, 180, 240, 300 min). More than 5-log reduction was achieved i...

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...

hydrocarbons are prone to bacterial and fungal contamination. bacteria and fungi live and proliferate in water droplets within the fuels and on surfaces surrounding them. this can cause corrosion in oil exploration and production, clogging of fuel lines in aviation and higher emissions in diesel combustion engines to state few examples. state-of-the-art is the addition of biocides to fuels, whi...