Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields (PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at ambient or sublethal temperatures. Many of these processes require very high treatment intensities, however, to achieve adequate microbial destruction in low-acid foods. Combining nonthermal processes with convention...

Aquifer storage and recovery (ASR) can augment water supplies hydrologic flows under varying climatic conditions. However, imposing drinking regulations on ASR practices, including pre-treatment before injection into the aquifer, remains arguable. Microbial inactivation data—Escherichia coli, Pseudomonas aeruginosa, poliovirus type 1 Cryptosporidium parvum—were used in a human health risk asses...

The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1....

Photodynamic inactivation (PDI) has been shown to be a potential treatment modality against Candida infection. However, limited light penetration might leave some cells alive and undergoing regrowth. In this study, we explored the possibility of combining PDI and antifungal agents to enhance the therapeutic efficacy of Candida albicans and drug-resistant clinical isolates. We found that plankto...

Alternatives to heat treatments for food sanitization are gaining significance due to the increased consumer demand for novel methods that have less deleterious effects on food quality. Ultrasound is an emerging and promising food processing technology to replace conventional methods. Ultrasound has a strong antimicrobial capacity against a spectrum of microorganisms and has been considered as ...