Fungal Species:  Salmonella

Conventional and Non-Conventional Disinfection Methods to Prevent Microbial Contamination in Minimally Processed Fruits and Vegetables

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This research examines different methods for keeping minimally processed fruits and vegetables safe from harmful bacteria while maintaining their nutritional value and quality. The study compares traditional chemical cleaning methods with newer, more environmentally friendly technologies. Impacts on everyday life: – Safer fresh-cut fruits and vegetables for consumers – Extended shelf life of produce, reducing food waste – More environmentally sustainable food processing methods – Better preservation of nutritional benefits in processed produce – Reduced risk of foodborne illness from fresh produce

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Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

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This research explores using natural materials like polysaccharides (complex sugars) and essential oils to create edible food packaging that helps keep food fresh longer and safer to eat. The packaging works by slowly releasing natural antimicrobial compounds that prevent bacterial growth while providing a protective barrier. Impacts on everyday life: – Longer lasting fresh foods with less spoilage and waste – Safer food with natural preservatives instead of artificial chemicals – More environmentally friendly packaging that can be eaten or biodegrades – Potential cost savings from reduced food waste – Better protection of food during storage and transport

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