Review
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Ultraviolet-C treatment of spices and herbs: A critical review on microbial safety and quality retention.
Spices and herbs are major components of food systems worldwide due to their characteristic flavor, aroma and bioactive compounds. However, due to contamination during cultivation, handling or storage, they often host pathogenic bacteria, fungal spores and mycotoxins. Conventional decontamination methods such as steam...
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The growing demand for minimally processed dairy products increases the need to improve the microbiological safety of raw milk while preserving its natural composition, nutritional value, and sensory properties. This review describes key non-thermal processing technologies, combined treatment schemes, and digital tools...
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