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Publications

Online Media Attention Devoted to Flour and Flour-Related Food Safety in 2017 to 2020

Published on January 2, 2022
In light of extended stay-at-home periods during the coronavirus disease 2019 pandemic, recent societal trends have revealed an increased use of online media to remain connected.
Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic

Published on December 2, 2021
This study used a mixed-method qualitative-quantitative approach to assess consumer risk perception and trusted sources of food safety information during the pandemic.
Control of Listeria monocytogenes in low-moisture foods

Published on October 19, 2021
This review summarizes pertinent literature on the desiccation and thermal resistance of L. monocytogenes in low-moisture foods.
Gaseous chlorine dioxide technology for improving microbial safety of spices

Published on October 1, 2021
The objectives of this study were to investigate the effects of gas concentration, RH, exposure time on inactivation of Salmonella in spices during gaseous ClO2 treatment
Effectiveness of Low-Dose Continuous Gaseous Ozone in Controlling Listeria innocua on Red Delicious Apples During 9-Month Commercial Cold Storage

Published on September 29, 2021
This study aimed to investigate the effects of low-dose continuous ozone gas in controlling Listeria innocua and quality attributes and disorders of Red Delicious apples during long-term commercial cold storage.
Thermal inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in desiccated shredded coconut

Published on September 10, 2021
This study provides useful information for the food industry to develop thermal inactivation strategies to control Salmonella and L. monocytogenes during the post-drying process of DSC.