Inactivation of Emerging Opportunistic Foodborne Pathogens <i>Cronobacter</i> spp. and <i>Arcobacter</i> spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems—A Review

Inactivation of Emerging Opportunistic Foodborne Pathogens <i>Cronobacter</i> spp. and <i>Arcobacter</i> spp. on Fresh Fruit and Vegetable Products: Effects of Emerging Chemical and Physical Methods in Model and Real Food Systems—A Review

The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fr...

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Bibliographic Details
Main Authors: Junior Bernardo Molina-Hernandez, Beatrice Cellini, Fatemeh Shanbeh Zadeh, Lucia Vannini, Pietro Rocculi, Silvia Tappi
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
non-thermal processing
food safety
emerging pathogens
fruit and vegetables
essential oils
Online Access:https://www.mdpi.com/2304-8158/14/14/2463
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