Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

References

• Abadias, M., J. Usall, M. Anguera, C. Solsona, and I. Viñas. 2008. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. International Journal of Food Microbiology 123 (1-2):121–9. doi: 10.1016/j.ijfoodmicro.2007.12.013.
   PubMed Web of Science ®Google Scholar
• Abe, F. 2007. Exploration of the effects of high hydrostatic pressure on microbial growth, physiology and survival: Perspectives from piezophysiology. Bioscience, Biotechnology, and Biochemistry 71 (10):2347–57. doi: 10.1271/bbb.70015.
   PubMed Web of Science ®Google Scholar
• Akbar, A., and A. K. Anal. 2014. Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella Typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control 38:88–95. doi: 10.1016/j.foodcont.2013.09.065.
   Web of Science ®Google Scholar
• Alarcon-Rojo, A. D., H. Janacua, J. C. Rodriguez, L. Paniwnyk, and T. J. Mason. 2015. Power ultrasound in meat processing. Meat Science 107:86–93. doi: 10.1016/j.meatsci.2015.04.015.
   PubMed Web of Science ®Google Scholar
• Al-Nehlawi, A., S. Guri, B. Guamis, and J. Saldo. 2014. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages. LWT - Food Science and Technology 58 (2):404–11. doi: 10.1016/j.lwt.2014.03.041.
   Web of Science ®Google Scholar
• Arfat, Y. A., S. Benjakul, K. Vongkamjan, P. Sumpavapol, and S. Yarnpakdee. 2015. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. Journal of Food Science and Technology 52 (10):6182–93. doi: 10.1007/s13197-014-1706-y.
   PubMed Web of Science ®Google Scholar
• Arvanitoyannis, I. S., K. V. Kotsanopoulos, and A. G. Savva. 2017. Use of ultrasounds in the food industry—methods and effects on quality, safety and organoleptic characteristics of foods: A review. Critical Reviews in Food Science and Nutrition 57 (1):109–28. doi: 10.1080/10408398.2013.860514.
   PubMed Web of Science ®Google Scholar
• Awad, T. S., H. A. Moharram, O. E. Shaltout, D. Asker, and M. M. Youssef. 2012. Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International 48 (2):410–27. doi: 10.1016/j.foodres.2012.05.004.
   Web of Science ®Google Scholar
• Awaisheh, S. S. 2013. Efficacy of fir and qysoom essential oils, alone and in combination, in controlling Listeria monocytogenes in vitro and in RTE meat products model. Food Control 34 (2):657–61. doi: 10.1016/j.foodcont.2013.06.017.
   Web of Science ®Google Scholar
• Ayari, S., J. Han, K. D. Vu, and M. Lacroix. 2016. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef. Food Control 64:173–80. doi: 10.1016/j.foodcont.2015.12.034.
   Web of Science ®Google Scholar
• Aymerich, T., P. A. Picouet, and J. M. Monfort. 2008. Decontamination technologies for meat products. Meat Science 78 (1-2):114–29. doi: 10.1016/j.meatsci.2007.07.007.
   PubMed Web of Science ®Google Scholar
• Azlin-Hasim, S., M. C. Cruz-Romero, M. A. Morris, E. Cummins, and J. P. Kerry. 2015. Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets. Food Packaging and Shelf Life 4:26–35. doi: 10.1016/j.fpsl.2015.03.003.
   Web of Science ®Google Scholar
• Baptista, R. F., M. Lemos, C. E. Teixeira, H. C. Vital, C. S. Carneiro, E. T. Mársico, C. A. Conte, and S. B. Mano. 2014. Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation. Poultry Science 93 (6):1571–7. doi: 10.3382/ps.2013-03713.
   PubMed Web of Science ®Google Scholar
• Baptista, R. F., C. E. Teixeira, M. Lemos, M. L. G. Monteiro, H. C. Vital, E. T. Mársico, C. A C. Júnior, and S. B. Mano. 2014. Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature. Poultry Science 93 (10):2651–6. doi: 10.3382/ps.2014-03980.
   PubMed Web of Science ®Google Scholar
• Bauermeister, L. J., J. W. J. Bowers, J. C. Townsend, and S. R. McKee. 2008. The microbial and quality properties of poultry carcasses treated with peracetic acid as an antimicrobial treatment. Poultry Science 87 (11):2390–8. doi: 10.3382/ps.2008-00087.
   PubMed Web of Science ®Google Scholar
• Beales, N. 2004. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A review. Comprehensive Reviews in Food Science and Food Safety 3 (1):1–20. doi: 10.1111/j.1541-4337.2004.tb00057.x.
   PubMed Web of Science ®Google Scholar
• Bernardes, P. C., N. J. Andrade, L. H. M. Silva, A. F. Carvalho, P. É. Fernandes, E. A. Araújo, C. A. Lelis, P. C. Gouveia, and J. P. N. Sá. 2014. Modification of polysulfone membrane used in the water filtration process to reduce biofouling. Journal of Nanoscience and Nanotechnology 14 (8):6355–67. doi: 10.1166/jnn.2014.8863.
   PubMed Web of Science ®Google Scholar
• Bintsis, T., E. Litopoulou-Tzanetaki, and R. K. Robinson. 2000. Existing and potential applications of ultraviolet light in the food industry–A critical review. Journal of the Science of Food and Agriculture 80 (6):637–45. doi: 10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1.
   PubMed Web of Science ®Google Scholar
• Biscola, V., H. Abriouel, S. D. Todorov, V. S. C. Capuano, A. Gálvez, and B. D. G. Melo Franco. 2014. Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui. Food Microbiology 44:296–301. doi: 10.1016/j.fm.2014.06.025.
   PubMed Web of Science ®Google Scholar
• Borch, E., and P. Arinder. 2002. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science 62 (3):381–90. doi: 10.1016/S0309-1740(02)00125-0.
   PubMed Web of Science ®Google Scholar
• Bottino, F. D. O., B. L. Rodrigues, J. D. Nunes Ribeiro, C. A. T. Lázaro, and C. A. Conte-Junior. 2017. Influence of UV-C radiation on shelf life of vacuum package tambacu (Colossoma macropomum × Piaractus mesopotamicus) fillets. Journal of Food Processing and Preservation 41 (4):e13003. doi: 10.1111/jfpp.13003.
   Web of Science ®Google Scholar
• Burt, S. 2004. Essential oils: Their antibacterial properties and potential applications in foods—A review. International Journal of Food Microbiology 94 (3):223–53. doi: 10.1016/j.ijfoodmicro.2004.03.022.
   PubMed Web of Science ®Google Scholar
• Calado, T., A. Venâncio, and L. Abrunhosa. 2014. Irradiation for mold and mycotoxin control: A review. Comprehensive Reviews in Food Science and Food Safety 13 (5):1049–61. doi: 10.1111/1541-4337.12095.
   Web of Science ®Google Scholar
• Calo, J. R., P. G. Crandall, C. A. O'Bryan, and S. C. Ricke. 2015. Essential oils as antimicrobials in food systems – A review. Food Control 54:111–9. doi: 10.1016/j.foodcont.2014.12.040.
   Web of Science ®Google Scholar
• Campus, M. 2010. High pressure processing of meat, meat products and seafood. Food Engineering Reviews 2 (4):256–73. doi: 10.1007/s12393-010-9028-y.
   Web of Science ®Google Scholar
• Canto, A. CVCS., B. R. C. Costa-Lima, S. P. Suman, M. L. G. Monteiro, E. T. Marsico, C. A. Conte-Junior, R. M. Franco, A. P. A. A. Salim, R. Torrezan, and T. J. P. Silva. 2015. Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT - Food Science and Technology 63 (2):872–7. doi: 10.1016/j.lwt.2015.05.003.
   Web of Science ®Google Scholar
• Canto, A. CVCS., B. R. C. Costa-Lima, S. P. Suman, M. L. G. Monteiro, F. M. Viana, A. P. A. A. Salim, M. N. Nair, T. J. P. Silva, and C. A. Conte-Junior. 2016. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. Meat Science 121:19–26. doi: 10.1016/j.meatsci.2016.05.015.
   PubMed Web of Science ®Google Scholar
• Canto, A. C. V. C. S., M. L. G. Monteiro, B. R. C. Costa-Lima, C. A. Lázaro, E. T. Marsico, T. J. P. Silva, and C. A. Conte-Junior. 2019. Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. Journal of Food Safety 39 (2):e12604. doi: 10.1111/jfs.12604.
   Web of Science ®Google Scholar
• Cao, S., Z. Hu, B. Pang, H. Wang, H. Xie, and F. Wu. 2010. Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control 21 (4):529–32. doi: 10.1016/j.foodcont.2009.08.002.
   Web of Science ®Google Scholar
• Caraveo, O., A. D. Alarcon-Rojo, A. Renteria, E. Santellano, and L. Paniwnyk. 2015. Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C: Quality of beef after application of high-intensity ultrasound. Journal of the Science of Food and Agriculture 95 (12):2487–93. doi: 10.1002/jsfa.6979.
   PubMed Web of Science ®Google Scholar
• Casaburi, A., V. D. Martino, P. Ferranti, L. Picariello, and F. Villani. 2016. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture. Food Control 59:31–45. doi: 10.1016/j.foodcont.2015.05.016.
   Web of Science ®Google Scholar
• Casey, P. 2006. Nanoparticle technologies and applications. In Nanostructure control of materials eds. R. H. J. Hannink and A. J. Hill, 1–27. Cambridge, UK: Woodhead Publishing Limited.
   Google Scholar
• Castro, V. S., D. K. A. Rosario, Y. S. Mutz, A. C. C. Paletta, E. E. S. Figueiredo, and C. A. Conte‐Junior. 2019. Modelling inactivation of wild-type and clinical Escherichia coli O26 strains using UV-C and thermal treatment and subsequent persistence in simulated gastric fluid. Journal of Applied Microbiology 127 (5):1564–75. doi: 10.1111/jam.14397.
   PubMed Web of Science ®Google Scholar
• Castro-Mayorga, J. L., M. J. Fabra, and J. M. Lagaron. 2016. Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging. Innovative Food Science & Emerging Technologies 33:524–33. doi: 10.1016/j.ifset.2015.10.019.
   Web of Science ®Google Scholar
• CDC. 2017. List of selected multistate foodborne outbreak investigations. Centers for Disease Control and Prevention, United States, USA. Accessed August 18, 2017. https://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html
   Google Scholar
• CDC. 2015a. Multistate outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) and Salmonella Weltevreden infections linked to frozen raw tuna. Centers for Disease Control and Prevention, United States, USA. Accessed August 1, 2017. https://www.cdc.gov/salmonella/paratyphi-b-05-15/index.html
   Google Scholar
• CDC. 2015b. Multistate outbreak of multidrug-resistant Salmonella I 4,[5],12:i:- and Salmonella Infantis infections linked to pork. Centers for Disease Control and Prevention, United States, USA. Accessed August 03, 2017. https://www.cdc.gov/salmonella/pork-08-15/index.html
   Google Scholar
• CDC. 2016a. Multistate outbreak of shiga toxin-producing Escherichia coli O157:H7 infections linked to beef products produced by adams farm. Centers for Disease Control and Prevention, United States, USA. Accessed July 16, 2017. https://www.cdc.gov/ecoli/2016/o157h7-09-16/index.html
   Google Scholar
• CDC. 2016b. Foodborne outbreak online database (food tool). Centers for Disease Control and Prevention, United States, USA. Accessed August 01, 2017. https://wwwn.cdc.gov/foodborneoutbreaks
   Google Scholar
• Chang, H. J., X. L. Xu, G. H. Zhou, C. B. Li, and M. Huang. 2012. Effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosus muscle during ultrasonic processing. Food and Bioprocess Technology 5 (1):285–97. doi: 10.1007/s11947-009-0269-9.
   Web of Science ®Google Scholar
• Chaudhry, Q., and L. Castle. 2011. Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries. Trends in Food Science & Technology 22 (11):595–603. doi: 10.1016/j.tifs.2011.01.001.
   Web of Science ®Google Scholar
• Cheftel, J. C., and J. Culioli. 1997. Effects of high pressure on meat: A review. Meat Science 46 (3):211–36.. (97)00017-X. doi: 10.1016/S0309-1740(97)00017-X.
   PubMed Web of Science ®Google Scholar
• Chemat, F., Zill-e-Huma , and M. K. Khan. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18 (4):813–35. doi: 10.1016/j.ultsonch.2010.11.023.
   PubMed Web of Science ®Google Scholar
• Chun, H., J. Kim, K. Chung, M. Won, and K. B. Song. 2009. Inactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation. Meat Science 83 (4):599–603. doi: 10.1016/j.meatsci.2009.07.007.
   PubMed Web of Science ®Google Scholar
• Cintas, L. M., P. Casaus, M. F. Fernández, and P. E. Hernández. 1998. Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria. Food Microbiology 15 (3):289–98. doi: 10.1006/fmic.1997.0160.
   Web of Science ®Google Scholar
• CAC. 2003. Codex General Standard for Irradiated Foods. CODEX STAN 106-1983. Codex Alimentarius Commission, United States, USA. Washington, DC: CAC.
   Google Scholar
• CAC. 2011. Code of practice for radiation processing of food (CAC/RCP 19-1979). 1-6. Codex Alimentarius Commission, United State, USA. Washington, DC: CAC. Accessed August 04, 2017. http://www.fao.org/input/download/standards/18/CXP_019e.pdf
   Google Scholar
• Considine, K. M., A. L. Kelly, G. F. Fitzgerald, C. Hill, and R. D. Sleator. 2008. High-pressure processing – Effects on microbial food safety and food quality. FEMS Microbiology Letters 281 (1):1–9. doi: 10.1111/j.1574-6968.2008.01084.x.
   PubMed Web of Science ®Google Scholar
• Cotter, P. D., C. Hill, and R. P. Ross. 2005. Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology 3 (10):777–88. doi: 10.1038/nrmicro1273.
   PubMed Web of Science ®Google Scholar
• Cox, M. M., and J. R. Battista. 2005. Deinococcus radiodurans – The consummate survivor. Nature Reviews Microbiology 3 (11):882–92. doi: 10.1038/nrmicro1264.
   PubMed Web of Science ®Google Scholar
• Cox, S. D., C. M. Mann, J. L. Markham, H. C. Bell, J. E. Gustafson, J. R. Warmington, and S. G. Wyllie. 2001. The mode of antimicrobial action of the essential oil of Melaleuca alternifolia (tea tree oil). Journal of Applied Microbiology 88 (1):170–5. doi: 10.1046/j.1365-2672.2000.00943.x.
   Web of Science ®Google Scholar
• Cunha, L. C. M., M. L. G. Monteiro, B. R. C. Costa-Lima, J. M. Guedes-Oliveira, V. H. M. Alves, A. L. Almeida, R. V. Tonon, A. Rosenthal, and C. A. Conte-Junior. 2018. Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. Innovative Food Science & Emerging Technologies 49:136–45. doi: 10.1016/j.ifset.2018.08.009.
   Web of Science ®Google Scholar
• Dalsgaard, H., and A. Abbots. 2003. Improving energy efficiency. In Environmentally-friendly food processing, eds. B. Mattson and U. Sonesson. Boca Raton, USA: CRC Press.
   Google Scholar
• Damm, C., H. Münstedt, and A. Rösch. 2007. Long-term antimicrobial polyamide 6/silver-nanocomposites. Journal of Materials Science 42 (15):6067–73. doi: 10.1007/s10853-006-1158-5.
   Web of Science ®Google Scholar
• Doulgeraki, A. I., D. Ercolini, F. Villani, and G. J. E. Nychas. 2012. Spoilage microbiota associated to the storage of raw meat in different conditions. International Journal of Food Microbiology 157 (2):130–41. doi: 10.1016/j.ijfoodmicro.2012.05.020.
   PubMed Web of Science ®Google Scholar
• Duarte, A. L. A., D. K. A. Rosário, S. B. S. Oliveira, H. L. S. Souza, R. V. Carvalho, J. C. S. Carneiro, P. I. Silva, and P. C. Bernardes. 2018. Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage. International Journal of Food Microbiology 269:12–8. doi: 10.1016/j.ijfoodmicro.2018.01.007.
   PubMed Web of Science ®Google Scholar
• Eklund, T. 1985. Inhibition of microbial growth at different pH levels by benzoic and propionic acids and esters of p-hydroxybenzoic acid. International Journal of Food Microbiology 2 (3):159–67.. (85)90035-2. doi: 10.1016/0168-1605(85)90035-2.
   Web of Science ®Google Scholar
• Espitia, P. J. P., N. F. F. Soares, J. S. R. Coimbra, N. J. Andrade, R. S. Cruz, and E. A. A. Medeiros. 2012. Zinc oxide nanoparticles: Synthesis, antimicrobial activity and food packaging applications. Food and Bioprocess Technology 5 (5):1447–64. doi: 10.1007/s11947-012-0797-6.
   Web of Science ®Google Scholar
• EFSA. 2016. European Centre for Disease Prevention and Control. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015. European Food Safety Authority. EFSA Journal 14 (12):4634. 10.2903/j.efsa.2016.4634.
   Web of Science ®Google Scholar
• Evelyn, E., and F. V. M. Silva. 2015. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. International Journal of Food Microbiology 206:17–23. doi: 10.1016/j.ijfoodmicro.2015.04.013.
   PubMed Web of Science ®Google Scholar
• Farkas, J., D. A. E. Ehlermann, and C. Mohácsi-Farkas. 2014. Food technologies: Food irradiation. In Encyclopedia of food safety, 178–86. Michigan, USA: Elsevier.
   Google Scholar
• Fellows, P. J. 2009. Irradiation. In Food processing technology, 3rd ed., 271–89. Cambridge, UK: Woodhead Publishing.
   Google Scholar
• Fernandez, A., P. Picouet, and E. Lloret. 2010. Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat. Journal of Food Protection 73 (12):2263–9. doi: 10.4315/0362-028X-73.12.2263.
   PubMed Web of Science ®Google Scholar
• Ferrari, R. G., D. K. A. Rosario, A. Cunha-Neto, S. B. Mano, E. E. S. Figueiredo, and C. A. Conte-Junior. 2019. Worldwide epidemiology of Salmonella serovars in animal-based foods: A meta-analysis. Applied and Environmental Microbiology 85 (14):e00591–19. doi: 10.1128/AEM.00591-19.
   PubMed Web of Science ®Google Scholar
• Ferreira, L. R., D. K. A. Rosário, P. I. Silva, J. C. S. Carneiro, N. J. Pimentel Filho, and P. C. Bernardes. 2019. Cinnamon essential oil reduces adhesion of food pathogens to polystyrene. International Food Research Journal 26 (3):1103–10.
   Web of Science ®Google Scholar
• FDA. 2001. GRAS Notice No. GRN 000065. Food and Drug Administration, United States, USA. Accessed August 01, 2017. https://www.fda.gov/food/ingredientspackaginglabeling/gras/noticeinventory/ucm153977.htm/.
   Google Scholar
• Francisco, C. A. I., E. A. Araújo Naves, D. C. Ferreira, D. K. A. Rosário, M. F. Cunha, and P. C. Bernardes. 2018. Synergistic effect of sodium hypochlorite and ultrasound bath in the decontamination of fresh arugulas. Journal of Food Safety 38 (1):e12391. doi: 10.1111/jfs.12391.
   Web of Science ®Google Scholar
• Frewer, L. J., K. Bergmann, M. Brennan, R. Lion, R. Meertens, G. Rowe, M. Siegrist, and C. Vereijken. 2011. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies. Trends in Food Science & Technology 22 (8):442–56. doi: 10.1016/j.tifs.2011.05.005.
   Web of Science ®Google Scholar
• Friedman, M., P. R. Henika, C. E. Levin, and R. E. Mandrell. 2004. Antibacterial activities of plant essential oils and their components against Escherichia coli O157:H7 and Salmonella enterica in apple juice. Journal of Agricultural and Food Chemistry 52 (19):6042–8. doi: 10.1021/jf0495340.
   PubMed Web of Science ®Google Scholar
• Gang, L. 2002. Catalytic oxidation of ammonia to nitrogen. Technische Universiteit Eindhoven Eindhoven. Accessed July 29, 2017. https://pure.tue.nl/ws/files/1911936/200210267.pdf
   Google Scholar
• Gao, S., G. D. Lewis, M. Ashokkumar, and Y. Hemar. 2014. Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria. Ultrasonics Sonochemistry 21 (1):446–53. doi: 10.1016/j.ultsonch.2013.06.006.
   PubMed Web of Science ®Google Scholar
• Gardini, F., Y. Özogul, G. Suzzi, G. Tabanelli, and F. Özogul. 2016. Technological factors affecting biogenic amine content in foods: A review. Frontiers in Microbiology 7:1218. doi: 10.3389/fmicb.2016.01218.
   PubMed Web of Science ®Google Scholar
• Garriga, M., N. Grèbol, M. T. Aymerich, J. M. Monfort, and M. Hugas. 2004. Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innovative Food Science & Emerging Technologies 5 (4):451–7. doi: 10.1016/j.ifset.2004.07.001.
   Google Scholar
• Ghabraie, M., K. D. Vu, L. Tata, S. Salmieri, and M. Lacroix. 2016. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT - Food Science and Technology 66:332–9. doi: 10.1016/j.lwt.2015.10.055.
   Web of Science ®Google Scholar
• Giménez, B., N. Graiver, A. Califano, and N. Zaritzky. 2015. Physicochemical characteristics and quality parameters of a beef product subjected to chemical preservatives and high hydrostatic pressure. Meat Science 100:179–88. doi: 10.1016/j.meatsci.2014.10.017.
   PubMed Web of Science ®Google Scholar
• Golembiewski, B., N. Sick, and S. Bröring. 2015. The emerging research landscape on bioeconomy: What has been done so far and what is essential from a technology and innovation management perspective?. Innovative Food Science & Emerging Technologies 29:308–17. doi: 10.1016/j.ifset.2015.03.006.
   Web of Science ®Google Scholar
• Grossi, A., K. Olsen, T. Bolumar, Å. Rinnan, L. H. Øgendal, and V. Orlien. 2016. The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chemistry 196:1005–15. doi: 10.1016/j.foodchem.2015.10.062.
   PubMed Web of Science ®Google Scholar
• Guerrero-Beltrán, J. A., and G. V. Barbosa-Cánovas. 2004. Advantages and limitations on processing foods by UV light. Food Science and Technology International 10 (3):137–47. 10.1177/1082013204044359.
   Web of Science ®Google Scholar
• Guyon, C., A. Meynier, and M. Lamballerie. 2016. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology 50:131–43. doi: 10.1016/j.tifs.2016.01.026.
   Web of Science ®Google Scholar
• Halliwell, B., and S. Chirico. 1993. Lipid peroxidation: Its mechanism, measurement, and significance. The American Journal of Clinical Nutrition 57 (5):715S–725. doi: 10.1093/ajcn/57.5.715S.
   PubMed Web of Science ®Google Scholar
• Han, D., I. Han, and P. Dawson. 2016. Combining modified atmosphere packaging and nisin to preserve Atlantic Salmon. Journal of Food Research 6 (1):22. doi: 10.5539/jfr.v6n1p22.
   Google Scholar
• Hocaoğlu, A., A. Sükrü Demirci, T. Gümüs, and M. Demirci. 2012. Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp. Radiation Physics and Chemistry 81 (12):1923–9. doi: 10.1016/j.radphyschem.2012.07.017.
   Web of Science ®Google Scholar
• Hoover, D. G. D., C. Metrick, A. M. Papineau, D. F. Farkas, and D. Knorr. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 43 (3):99–107.
   PubMed Web of Science ®Google Scholar
• Hospital, X. F., E. Hierro, S. Stringer, and M. Fernández. 2016. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages. International Journal of Food Microbiology 218:66–70. doi: 10.1016/j.ijfoodmicro.2015.11.009.
   PubMed Web of Science ®Google Scholar
• Hsouna, A. B., M. Trigui, R. B. Mansour, R. M. Jarraya, M. Damak, and S. Jaoua. 2011. Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat. International Journal of Food Microbiology 148 (1):66–72. doi: 10.1016/j.ijfoodmicro.2011.04.028.
   PubMed Web of Science ®Google Scholar
• Huang, H. W., H. M. Lung, B. B. Yang, and C. Y. Wang. 2014. Responses of microorganisms to high hydrostatic pressure processing. Food Control 40:250–9. doi: 10.1016/j.foodcont.2013.12.007.
   Web of Science ®Google Scholar
• Hugas, M., M. Garriga, and J. M. Monfort. 2002. New mild technologies in meat processing: High pressure as a model technology. Meat Science 62 (3):359–71. doi: 10.1016/S0309-1740(02)00122-5.
   PubMed Web of Science ®Google Scholar
• Hwang, K.-E., H.-W. Kim, D.-H. Song, Y.-J. Kim, Y.-K. Ham, J.-W. Lee, Y.-S. Choi, and C.-J. Kim. 2015. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage. Radiation Physics and Chemistry 106:315–9. doi: 10.1016/j.radphyschem.2014.08.014.
   Web of Science ®Google Scholar
• Jackowska-Tracz, A., and M. Tracz. 2015. Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat. Polish Journal of Veterinary Sciences 18 (2):261–6. doi: 10.1515/pjvs-2015-0034.
   PubMed Web of Science ®Google Scholar
• Jairath, G., P. K. Singh, R. S. Dabur, M. Rani, and M. Chaudhari. 2015. Biogenic amines in meat and meat products and its public health significance: A review. Journal of Food Science and Technology 52 (11):6835–46. doi: 10.1007/s13197-015-1860-x.
   Web of Science ®Google Scholar
• Jalarama Reddy, K., K. Jayathilakan, O. P. Chauhan, M. C. Pandey, and K. Radhakrishna. 2015. Effect of high-pressure processing on physico-chemical and microbial quality characteristics of Chevon (Capra aegagrus hircus). Food and Bioprocess Technology 8 (12):2347–58. doi: 10.1007/s11947-015-1617-6.
   Web of Science ®Google Scholar
• Jay, J. M., M. J. Loessner, and D. A. Golden. 2005. Radiation protection of foods and nature of microbial radiation resistance. In Modern food microbiology, J. M. Jay, M. J. Loessner, and D. A. Golden, 7th ed., 371–90. Boston: Springer.
   Google Scholar
• Jayasena, D. D., and C. Jo. 2013. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology 34 (2):96–108. doi: 10.1016/j.tifs.2013.09.002.
   Web of Science ®Google Scholar
• Jayasooriya, S. D., B. R. Bhandari, P. Torley, and B. R. D. Arcy. 2004. Effect of high power ultrasound waves on properties of meat: A review. International Journal of Food Properties 7 (2):301–19. doi: 10.1081/JFP-120030039.
   Web of Science ®Google Scholar
• Kadariya, J., T. C. Smith, and D. Thapaliya. 2014. Staphylococcus aureus and Staphylococcal Food-borne disease: An ongoing challenge in public health. BioMed Research International 2014:1–9. doi: 10.1155/2014/827965.
   Web of Science ®Google Scholar
• Kalchayanand, N., M. Koohmaraie, and T. L. Wheeler. 2016. Effect of exposure time and organic matter on efficacy of antimicrobial compounds against Shiga toxin–producing Escherichia coli and Salmonella. Journal of Food Protection 79 (4):561–8. doi: 10.4315/0362-028X.JFP-15-204.
   PubMed Web of Science ®Google Scholar
• Kang, D., Y. Zou, Y. Cheng, L. Xing, G. Zhou, and W. Zhang. 2016. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. Ultrasonics Sonochemistry 33:47–53. doi: 10.1016/j.ultsonch.2016.04.024.
   PubMed Web of Science ®Google Scholar
• Kang, S., S. Y. Park, and S. D. Ha. 2016. Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage. LWT - Food Science and Technology 65:739–45. doi: 10.1016/j.lwt.2015.09.005.
   Web of Science ®Google Scholar
• Karabagias, I., A. Badeka, and M. G. Kontominas. 2011. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 88 (1):109–16. doi: 10.1016/j.meatsci.2010.12.010.
   PubMed Web of Science ®Google Scholar
• Kasemets, K., A. Ivask, H.-C. Dubourguier, and A. Kahru. 2009. Toxicity of nanoparticles of ZnO, CuO and TiO2 to yeast Saccharomyces cerevisiae. Toxicology in Vitro 23 (6):1116–22. doi: 10.1016/j.tiv.2009.05.015.
   PubMed Web of Science ®Google Scholar
• Khanjari, A., I. K. Karabagias, and M. G. Kontominas. 2013. Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets. LWT - Food Science and Technology 53 (1):94–9. doi: 10.1016/j.lwt.2013.02.012.
   Web of Science ®Google Scholar
• Kim, H. J., Y. J. Lee, and J. B. Eun. 2015. Effects of ultraviolet radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef. Journal of the Korean Society for Applied Biological Chemistry 58 (1):149–56. doi: 10.1007/s13765-015-0022-1.
   Google Scholar
• Kim, I. S., C. Jo, K. H. Lee, E. J. Lee, D. U. Ahn, and S. N. Kang. 2012. Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage. Radiation Physics and Chemistry 81 (4):466–72. doi: 10.1016/j.radphyschem.2011.12.037.
   Web of Science ®Google Scholar
• King, F. S., A. Burgess, V. J. Quinn, and A. K. Osei. 2015. Nutrition for developing countries. Oxford, UK: Oxford University Press.
   Google Scholar
• Kingcha, Y., A. Tosukhowong, T. Zendo, S. Roytrakul, P. Luxananil, K. Chareonpornsook, R. Valyasevi, K. Sonomoto, and W. Visessanguan. 2012. Anti-listeria activity of Pediococcus pentosaceus BCC 3772 and application as starter culture for Nham, a traditional fermented pork sausage. Food Control 25 (1):190–6. doi: 10.1016/j.foodcont.2011.10.005.
   Web of Science ®Google Scholar
• Kitis, M. 2004. Disinfection of wastewater with peracetic acid: A review. Environment International 30 (1):47–55.. (03)00147-8. doi: 10.1016/S0160-4120(03)00147-8.
   PubMed Web of Science ®Google Scholar
• Koutchma, N. T., L. J. Forney, and C. I. Moraru. 2009. Ultraviolet light in food technology: Principles and applications. Florida, USA: CRC Press.
   Google Scholar
• Kruk, Z. A., H. Yun, D. L. Rutley, E. J. Lee, Y. J. Kim, and C. Jo. 2011. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22 (1):6–12. doi: 10.1016/j.foodcont.2010.06.003.
   Web of Science ®Google Scholar
• Lahti, E., M. Löfdahl, J. Ågren, I. Hansson, and E. Olsson Engvall. 2017. Confirmation of a Campylobacteriosis outbreak associated with chicken liver pâté using PFGE and WGS. Zoonoses and Public Health 64 (1):14–20. doi: 10.1111/zph.12272.
   PubMed Web of Science ®Google Scholar
• Lázaro, C. A., C. A. Conte, M. L. G. Monteiro, A. C. V. S. Canto, B. R. C. Costa-Lima, S. B. Mano, and R. M. Franco. 2014. Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage. Poultry Science 93 (9):2304–13. doi: 10.3382/ps.2013-03642.
   PubMed Web of Science ®Google Scholar
• Lee, S. Y. 2004. Irradiation as a method for decontaminating food. Internet Journal of Food Safety 3:32–5.
   Google Scholar
• Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology 55 (1-3):181–6. doi: 10.1016/S0168-1605(00)00161-6.
   PubMed Web of Science ®Google Scholar
• Lewis, M. J. 1990. Physical properties of foods on nutritive value of food and food processing systems. Cambridge, UK: Woodhead Publishing.
   Google Scholar
• Li, J., Y. Suo, X. Liao, J. Ahn, D. Liu, S. Chen, X. Ye, and T. Ding. 2017. Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat. Ultrasonics Sonochemistry 39:101–10. doi: 10.1016/j.ultsonch.2017.04.019.
   PubMed Web of Science ®Google Scholar
• Li, K., Z. L. Kang, Y. F. Zou, X. L. Xu, and G. H. Zhou. 2015. Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter. Journal of Food Science and Technology 52 (5):2622–33. doi: 10.1007/s13197-014-1356-0.
   PubMed Web of Science ®Google Scholar
• Liao, X., J. Li, A. I. Muhammad, Y. Suo, J. Ahn, D. Liu, S. Chen, Y. Hu, X. Ye, and T. Ding. 2018. Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus. Food Control 90:241–8. doi: 10.1016/j.foodcont.2018.03.008.
   Web of Science ®Google Scholar
• Long, T. B., V. Blok, and I. Coninx. 2016. Barriers to the adoption and diffusion of technological innovations for climate-smart agriculture in Europe: Evidence from the Netherlands, France, Switzerland and Italy. Journal of Cleaner Production 112:9–21. doi: 10.1016/j.jclepro.2015.06.044.
   Web of Science ®Google Scholar
• Lu, H., X. Shao, J. Cao, C. Ou, and D. Pan. 2016. Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat. International Journal of Food Science & Technology 51 (4):994–1001. doi: 10.1111/ijfs.13052.
   Web of Science ®Google Scholar
• Lullien-Pellerin, V., and C. Balny. 2002. High-pressure as a tool to study some proteins’ properties: Conformational modification, activity and oligomeric dissociation. Innovative Food Science & Emerging Technologies 3 (3):209–21.. (02)00045-0. doi: 10.1016/S1466-8564(02)00045-0.
   Google Scholar
• Lv, R., M. Zou, T. Chantapakul, W. Chen, A. I. Muhammad, J. Zhou, T. Ding, X. Ye, and D. Liu. 2019. Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Applied Microbiology and Biotechnology 103 (5):2329–38. doi: 10.1007/s00253-018-9559-3.
   PubMed Web of Science ®Google Scholar
• Lyu, F., J. Zhang, Q. Wei, F. Gao, Y. Ding, and S. Liu. 2017. Gamma radiation combined with cinnamon oil to maintain fish quality. Radiation Physics and Chemistry 141:220–2. doi: 10.1016/j.radphyschem.2017.06.005.
   Web of Science ®Google Scholar
• Mahapatra, A. K., K. Muthukumarappan, and J. L. Julson. 2005. Applications of ozone, bacteriocins and irradiation in food processing: A review. Critical Reviews in Food Science and Nutrition 45 (6):447–61. doi: 10.1080/10408390591034454.
   PubMed Web of Science ®Google Scholar
• Mahto, R., S. Ghosh, M. K. Das, and M. Das. 2015. Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon). LWT - Food Science and Technology 61 (2):573–82. doi: 10.1016/j.lwt.2014.12.028.
   Web of Science ®Google Scholar
• Maltar-Strmečki, N., B. Ljubić-Beer, R. Laškaj, J. Aladrović, and P. Džaja. 2013. Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus). Food Control 34 (1):132–7. doi: 10.1016/j.foodcont.2013.03.046.
   Web of Science ®Google Scholar
• Marchiore, N. G., I. J. Manso, K. C. Kaufmann, G. F. Lemes, A. P. d O. Pizolli, A. A. Droval, L. Bracht, O. H. Gonçalves, and F. V. Leimann. 2017. Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages. LWT - Food Science and Technology 76:203–8. doi: 10.1016/j.lwt.2016.06.013.
   Web of Science ®Google Scholar
• Marcos, B., T. Aymerich, M. Garriga, and J. Arnau. 2013. Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages. Food Control 30 (1):325–30. doi: 10.1016/j.foodcont.2012.07.019.
   Web of Science ®Google Scholar
• Martinez, F. A. C., E. M. Balciunas, A. Converti, P. D. Cotter, and R. P. Souza Oliveira. 2013. Bacteriocin production by Bifidobacterium spp. A review. Biotechnology Advances 31 (4):482–8. doi: 10.1016/j.biotechadv.2013.01.010.
   PubMed Web of Science ®Google Scholar
• Martínez-Onandi, N., A. Castioni, E. San Martín, A. Rivas-Cañedo, M. Nuñez, S. Torriani, and A. Picon. 2017. Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods. International Journal of Food Microbiology 241:298–307. doi: 10.1016/j.ijfoodmicro.2016.11.001.
   PubMed Web of Science ®Google Scholar
• McAfee, A. J., E. M. McSorley, G. J. Cuskelly, B. W. Moss, J. M. W. Wallace, M. P. Bonham, and A. M. Fearon. 2010. Red meat consumption: An overview of the risks and benefits. Meat Science 84 (1):1–13. doi: 10.1016/j.meatsci.2009.08.029.
   PubMed Web of Science ®Google Scholar
• Medina-Meza, I. G., C. Barnaba, and G. V. Barbosa-Cánovas. 2014. Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science & Emerging Technologies 22:1–10. doi: 10.1016/j.ifset.2013.10.012.
   Web of Science ®Google Scholar
• Meireles, A., E. Giaouris, and M. Simões. 2016. Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International 82:71–85. doi: 10.1016/j.foodres.2016.01.021.
   Web of Science ®Google Scholar
• Mikš-Krajnik, M., L. X. James Feng, W. S. Bang, and H.-G. Yuk. 2017. Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control 74:54–60. doi: 10.1016/j.foodcont.2016.11.033.
   Web of Science ®Google Scholar
• Mirhosseini, M., and V. Arjmand. 2014. Reducing pathogens by using zinc oxide nanoparticles and acetic acid in sheep meat. Journal of Food Protection 77 (9):1599–604. doi: 10.4315/0362-028X.JFP-13-210.
   PubMed Web of Science ®Google Scholar
• Mohan, A., and F. W. Pohlman. 2016. Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings. LWT - Food Science and Technology 65:868–73. doi: 10.1016/j.lwt.2015.08.077.
   Web of Science ®Google Scholar
• Molins, R. A. 2001. Food Irradiation: Principles and Applications. New York: Wiley Interscience.
   Google Scholar
• Monteiro, M. L. G., E. T. Mársico, A. C. V. d C. S. Canto, B. R. C. d Costa-Lima, M. P. d Costa, F. M. Viana, T. J. P. d Silva, and C. A. Conte-Junior. 2017. Impact of UV-C light on the fatty acid profile and oxidative stability of Nile Tilapia (Oreochromis niloticus) fillets. Journal of Food Science 82 (4):1028–36. doi: 10.1111/1750-3841.13685.
   PubMed Web of Science ®Google Scholar
• Monteiro, M. L. G., E. T. Mársico, M. S. Soares, A. O. Magalhães, A. C. V. C. S. Canto, B. R. C. Costa-Lima, T. S. Alvares, and C. A. Conte. 2016. Nutritional profile and chemical stability of pasta fortified with Tilapia (Oreochromis niloticus) flour. Plos One 11 (12):e0168270. doi: 10.1371/journal.pone.0168270.
   PubMed Web of Science ®Google Scholar
• Monteiro, M. L. G., E. T. Mársico, S. B. Mano, C. E. Teixeira, A. C. V. C. S. Canto, H. Carvalho Vital, and C. A. Conte-Júnior. 2013. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated. Food Science & Nutrition 1 (4):298–306. doi: 10.1002/fsn3.41.
   PubMedGoogle Scholar
• Morsy, M. K., H. H. Khalaf, A. M. Sharoba, H. H. El-Tanahi, and C. N. Cutter. 2014. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products: Antimicrobial pullulan films for muscle foods. Journal of Food Science 79 (4):M675–M684. doi: 10.1111/1750-3841.12400.
   PubMed Web of Science ®Google Scholar
• Mutz, Y. S., D. K. A. Rosario, V. M. F. Paschoalin, and C. A. Conte-Junior. 2020. Salmonella enterica: A hidden risk for dry-cured meat consumption? Critical Reviews in Food Science and Nutrition 60 (6):976–90. doi: 10.1080/10408398.2018.1555132.
   PubMed Web of Science ®Google Scholar
• Mutz, Y. S., D. K. A. Rosario, P. C. Bernardes, V. M. F. Paschoalin, and C. A. Conte-Junior. 2020. Modeling Salmonella Typhimurium inactivation in dry-fermented sausages: Previous habituation in the food matrix undermines UV-C decontamination efficacy. Frontiers in Microbiology (11):591. doi: 10.3389/fmicb.2020.00591.
   PubMed Web of Science ®Google Scholar
• Norton, T., and D. W. Sun. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology 1 (1):2–34. doi: 10.1007/s11947-007-0007-0.
   Web of Science ®Google Scholar
• Notarnicola, B., S. Sala, A. Anton, S. J. McLaren, E. Saouter, and U. Sonesson. 2017. The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges. Journal of Cleaner Production 140:399–409. doi: 10.1016/j.jclepro.2016.06.071.
   Web of Science ®Google Scholar
• O’Donnell, C. P., B. K. Tiwari, P. Bourke, and P. J. Cullen. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science & Technology 21 (7):358–67. doi: 10.1016/j.tifs.2010.04.007.
   Web of Science ®Google Scholar
• Ojha, K. S., J. P. Kerry, C. Alvarez, D. Walsh, and B. K. Tiwari. 2016a. Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasonics Sonochemistry 31:539–45. doi: 10.1016/j.ultsonch.2016.01.001.
   PubMed Web of Science ®Google Scholar
• Ojha, K. S., D. F. Keenan, A. Bright, J. P. Kerry, and B. K. Tiwari. 2016b. Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat. International Journal of Food Science & Technology 51 (1):37–45. doi: 10.1111/ijfs.13001.
   Web of Science ®Google Scholar
• Oliveira, F. A., O. C. Neto, L. M. R. Santos, E. H. R. Ferreira, and A. Rosenthal. 2017. Effect of high pressure on fish meat quality – A review. Trends in Food Science & Technology 66:1–19. doi: 10.1016/j.tifs.2017.04.014.
   Web of Science ®Google Scholar
• Olmedilla-Alonso, B., F. Jiménez-Colmenero, and F. J. Sánchez-Muniz. 2013. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95 (4):919–30. doi: 10.1016/j.meatsci.2013.03.030.
   PubMed Web of Science ®Google Scholar
• Ölmez, H., and U. Kretzschmar. 2009. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT - Food Science and Technology 42 (3):686–93. doi: 10.1016/j.lwt.2008.08.001.
   Web of Science ®Google Scholar
• Ortega-Rivas, E. 2012. Ultrasound in food preservation. In Non-thermal food engineering operations, E. Ortega-Rivas, 251–62. USA: Springer.
   Google Scholar
• Otoni, C. G., P. J. P. Espitia, R. J. Avena-Bustillos, and T. H. McHugh. 2016. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International 83:60–73. doi: 10.1016/j.foodres.2016.02.018.
   Web of Science ®Google Scholar
• Panea, B., G. Ripoll, J. González, Á. Fernández-Cuello, and P. Albertí. 2014. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering 123:104–12. doi: 10.1016/j.jfoodeng.2013.09.029.
   Web of Science ®Google Scholar
• Park, E., C. Lee, M. Bisesi, and J. Lee. 2014. Efficiency of peracetic acid in inactivating bacteria, viruses, and spores in water determined with ATP bioluminescence, quantitative PCR, and culture-based methods. Journal of Water and Health 12 (1):13–23. doi: 10.2166/wh.2013.002.
   PubMed Web of Science ®Google Scholar
• Park, S. H., J. W. Kang, and D.-H. Kang. 2018. Inactivation of foodborne pathogens on fresh produce by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic inactivation. Food Control 92:331–40. doi: 10.1016/j.foodcont.2018.04.059.
   Web of Science ®Google Scholar
• Park, S. Y., and S. D. Ha. 2015. Ultraviolet-C radiation on the fresh chicken breast: Inactivation of major foodborne viruses and changes in physicochemical and sensory qualities of product. Food and Bioprocess Technology 8 (4):895–906. doi: 10.1007/s11947-014-1452-1.
   Web of Science ®Google Scholar
• Pattanayaiying, R., A. H-Kittikun, and C. N. Cutter. 2015. Incorporation of nisin Z and lauric arginate into pullulan films to inhibit foodborne pathogens associated with fresh and ready-to-eat muscle foods. International Journal of Food Microbiology 207:77–82. doi: 10.1016/j.ijfoodmicro.2015.04.045.
   PubMed Web of Science ®Google Scholar
• Pedrós-Garrido, S., S. Condón-Abanto, J. A. Beltrán, J. G. Lyng, N. P. Brunton, D. Bolton, and P. Whyte. 2017. Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality. Innovative Food Science & Emerging Technologies 41:64–70. doi: 10.1016/j.ifset.2017.02.006.
   Web of Science ®Google Scholar
• Pereira, R. N., and A. A. Vicente. 2010. Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International 43 (7):1936–43. doi: 10.1016/j.foodres.2009.09.013.
   Web of Science ®Google Scholar
• Perrea, T., K. G. Grunert, and A. Krystallis. 2015. Consumer value perceptions of food products from emerging processing technologies: A cross-cultural exploration. Food Quality and Preference 39:95–108. doi: 10.1016/j.foodqual.2014.06.009.
   Web of Science ®Google Scholar
• Pesavento, G., C. Calonico, A. R. Bilia, M. Barnabei, F. Calesini, R. Addona, L. Mencarelli, L. Carmagnini, M. C. Di Martino, and A. Lo Nostro. 2015. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control 54:188–99. doi: 10.1016/j.foodcont.2015.01.045.
   Web of Science ®Google Scholar
• Poimenidou, S. V., V. C. Bikouli, C. Gardeli, C. Mitsi, P. A. Tarantilis, G.-J. Nychas, and P. N. Skandamis. 2016. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce. International Journal of Food Microbiology 220:6–18. doi: 10.1016/j.ijfoodmicro.2015.12.013.
   PubMed Web of Science ®Google Scholar
• Puga, C. H., C. SanJose, and B. Orgaz. 2016. Biofilm development at low temperatures enhances Listeria monocytogenes resistance to chitosan. Food Control 65:143–51. doi: 10.1016/j.foodcont.2016.01.012.
   Web of Science ®Google Scholar
• Qiu, X., S. Chen, G. Liu, and Q. Yang. 2014. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract. Food Chemistry 162:156–60. doi: 10.1016/j.foodchem.2014.04.037.
   PubMed Web of Science ®Google Scholar
• Rai, M., A. P. Ingle, P. Paralikar, I. Gupta, S. Medici, and C. A. Santos. 2017. Recent advances in use of silver nanoparticles as antimalarial agents. International Journal of Pharmaceutics 526 (1-2):254–70. doi: 10.1016/j.ijpharm.2017.04.042.
   PubMed Web of Science ®Google Scholar
• Rai, M., A. Yadav, and A. Gade. 2009. Silver nanoparticles as a new generation of antimicrobials. Biotechnology Advances 27 (1):76–83. doi: 10.1016/j.biotechadv.2008.09.002.
   PubMed Web of Science ®Google Scholar
• Ramos, B., F. A. Miller, T. R. S. Brandão, P. Teixeira, and C. L. M. Silva. 2013. Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies 20:1–15. doi: 10.1016/j.ifset.2013.07.002.
   Web of Science ®Google Scholar
• Ravanat, J. L., J. Breton, T. Douki, D. Gasparutto, A. Grand, W. Rachidi, and S. Sauvaigo. 2014. Radiation-mediated formation of complex damage to DNA: A chemical aspect overview. The British Journal of Radiology 87 (1035):20130715. doi: 10.1259/bjr.20130715.
   PubMed Web of Science ®Google Scholar
• Remya, S., C. O. Mohan, G. Venkateshwarlu, G. K. Sivaraman, and C. N. Ravishankar. 2017. Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum) fish steaks stored at 2 °C. Food Control 71:71–8. doi: 10.1016/j.foodcont.2016.05.038.
   Web of Science ®Google Scholar
• Rendueles, E., M. K. Omer, O. Alvseike, C. Alonso-Calleja, R. Capita, and M. Prieto. 2011. Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Science and Technology 44 (5):1251–60. doi: 10.1016/j.lwt.2010.11.001.
   Web of Science ®Google Scholar
• Restuccia, D., U. G. Spizzirri, O. I. Parisi, G. Cirillo, M. Curcio, F. Iemma, F. Puoci, G. Vinci, and N. Picci. 2010. New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control 21 (11):1425–35. doi: 10.1016/j.foodcont.2010.04.028.
   Web of Science ®Google Scholar
• Rivas, F. P., M. P. Castro, M. Vallejo, E. Marguet, and C. A. Campos. 2014. Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface. Meat Science 97 (4):475–9. doi: 10.1016/j.meatsci.2014.03.003.
   PubMed Web of Science ®Google Scholar
• Rodrigues, B. L., T. d S. Alvares, G. S. L. Sampaio, C. C. Cabral, J. V. A. Araujo, R. M. Franco, S. B. Mano, and C. A. Conte Junior. 2016. Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Control 60:596–605. doi: 10.1016/j.foodcont.2015.09.004.
   Web of Science ®Google Scholar
• Rodrigues, B. L., M. P. Costa, B. S. Frasão, F. A. Silva, E. T. Mársico, T. S. Alvares, and C. A. Conte-Junior. 2017. Instrumental texture parameters as freshness indicators in five farmed Brazilian freshwater fish species. Food Analytical Methods 10 (11):3589–99. doi: 10.1007/s12161-017-0926-y.
   Web of Science ®Google Scholar
• Rollin, F., J. Kennedy, and J. Wills. 2011. Consumers and new food technologies. Trends in Food Science & Technology 22 (2-3):99–111. doi: 10.1016/j.tifs.2010.09.001.
   Web of Science ®Google Scholar
• Rosario, D. K. A., Y. A. A. Bernardo, Y. S. Mutz, B. Tiwari, A. Rajkovic, P. C. Bernardes, and C. A. Conte-Junior. 2019. Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. International Journal of Food Microbiology 309:108328. doi: 10.1016/j.ijfoodmicro.2019.108328.
   PubMed Web of Science ®Google Scholar
• Rosario, D. K. A., A. L. A. Duarte, M. C. M. Madalao, M. C. Libardi, L. J. Q. Teixeira, C. A. Conte-Junior, and P. C. Bernardes. 2018. Ultrasound improves antimicrobial effect of sodium hypochlorite and instrumental texture on fresh-cut yellow melon. Journal of Food Quality 2018:1–6. doi: 10.1155/2018/2936589.
   Google Scholar
• Rosário, D. K. A., Y. da Silva Mutz, J. M. C. Peixoto, S. B. S. Oliveira, R. V. de Carvalho, J. C. S. Carneiro, J. F. B. de São José, and P. C. Bernardes. 2017. Ultrasound improves chemical reduction of natural contaminant microbiota and Salmonella enterica subsp. enterica on strawberries. International Journal of Food Microbiology 241:23–9. doi: 10.1016/j.ijfoodmicro.2016.10.009.
   PubMed Web of Science ®Google Scholar
• Rutala, W. A., and D. J. Weber. 2013. Disinfection and sterilization: An overview. American Journal of Infection Control 41 (5):S2–S5. doi: 10.1016/j.ajic.2012.11.005.
   PubMed Web of Science ®Google Scholar
• Saleh, Y. G., M. S. Mayo, and D. G. Ahearn. 1988. Resistance of some common fungi to gamma irradiation. Applied and Environmental Microbiology 54 (8):2134–5. doi: 10.1128/AEM.54.8.2134-2135.1988.
   PubMed Web of Science ®Google Scholar
• São José, J. F. B., N. J. Andrade, A. M. Ramos, M. C. D. Vanetti, P. C. Stringheta, and J. B. P. Chaves. 2014. Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 45:36–50. doi: 10.1016/j.foodcont.2014.04.015.
   Web of Science ®Google Scholar
• Sawai, J. 2003. Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay. Journal of Microbiological Methods 54 (2):177–82.. (03)00037-X. doi: 10.1016/S0167-7012(03)00037-X.
   PubMed Web of Science ®Google Scholar
• Scott, B. R., X. Yang, I. Geornaras, R. J. Delmore, D. R. Woerner, J. O. Reagan, J. B. Morgan, and K. E. Belk. 2015. Antimicrobial efficacy of a sulfuric acid and sodium sulfate blend, peroxyacetic acid, and cetylpyridinium chloride against Salmonella on inoculated chicken wings. Journal of Food Protection 78 (11):1967–72. doi: 10.4315/0362-028X.JFP-15-170.
   PubMed Web of Science ®Google Scholar
• Seow, Y. X., C. R. Yeo, H. L. Chung, and H. G. Yuk. 2014. Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition 54 (5):625–44. doi: 10.1080/10408398.2011.599504.
   PubMed Web of Science ®Google Scholar
• Shrestha, S., and B. Nummer. 2016. Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels. Food Control 59:663–8. doi: 10.1016/j.foodcont.2015.06.001.
   Web of Science ®Google Scholar
• Silva, H. L. A., M. P. Costa, B. S. Frasao, E. F. M. Mesquita, S. C. R. P. Mello, C. A. Conte-Junior, R. M. Franco, and Z. B. Miranda. 2015. Efficacy of ultraviolet-C light to eliminate Staphylococcus aureus on precooked shredded bullfrog back meat. Journal of Food Safety 35 (3):318–23. doi: 10.1111/jfs.12178.
   Web of Science ®Google Scholar
• Silveira, L. O., D. K. A. Rosário, A. C. G. Giori, S. B. S. Oliveira, Y. S. Mutz, C. S. Marques, J. S. Coelho, and P. C. Bernardes. 2018. Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce Lactuca sativa L. var. crispa). Journal of Food Science and Technology 55 (4):1535–40. doi: 10.1007/s13197-018-3071-8.
   PubMed Web of Science ®Google Scholar
• Simonin, H., F. Duranton, and M. Lamballerie. 2012. New insights into the high-pressure processing of meat and meat products. Comprehensive Reviews in Food Science and Food Safety 11 (3):285–306. doi: 10.1111/j.1541-4337.2012.00184.x.
   Web of Science ®Google Scholar
• Singha, P. K., A. K. Vermab, R. Ranjanc, T. P. Singhb, D. Kumarb, and P. Kumarb. 2015. Non-thermal preservation of meat by irradiation: A review. Journal of Food Research and Technology 3 (1):07–13.
   Google Scholar
• Sohaib, M., F. M. Anjum, M. S. Arshad, and U. U. Rahman. 2016. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review. Journal of Food Science and Technology 53 (1):19–30. doi: 10.1007/s13197-015-1985-y.
   PubMed Web of Science ®Google Scholar
• Souza Barbosa, M., S. D. Todorov, I. Ivanova, J.-M. Chobert, T. Haertlé, and B. D. G. Melo Franco. 2015. Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate. Food Microbiology 46:254–62. doi: 10.1016/j.fm.2014.08.004.
   PubMed Web of Science ®Google Scholar
• Speranza, B., A. Bevilacqua, A. Conte, M. A. D. Nobile, M. Sinigaglia, and M. R. Corbo. 2013. Use of desirability approach to predict the inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in fish fillets through natural antimicrobials and modified atmosphere packaging. Food and Bioprocess Technology 6 (9):2319–30. doi: 10.1007/s11947-012-0889-3.
   Web of Science ®Google Scholar
• Srey, S.,. I. K. Jahid, and S.-D. Ha. 2013. Biofilm formation in food industries: A food safety concern. Food Control 31 (2):572–85. doi: 10.1016/j.foodcont.2012.12.001.
   Web of Science ®Google Scholar
• Sung, S. Y., L. T. Sin, T. T. Tee, S. T. Bee, A. R. Rahmat, W. A. W. A. Rahman, A. C. Tan, and M. Vikhraman. 2013. Antimicrobial agents for food packaging applications. Trends in Food Science & Technology 33 (2):110–23. doi: 10.1016/j.tifs.2013.08.001.
   Web of Science ®Google Scholar
• Tarek, A. R., B. A. Rasco, and S. S. Sablani. 2015. Ultraviolet-C light inactivation kinetics of E. coli on bologna beef packaged in plastic films. Food and Bioprocess Technology 8 (6):1267–80. doi: 10.1007/s11947-015-1487-y.
   Web of Science ®Google Scholar
• Theron, M. M., and J. F. R. Lues. 2007. Organic acids and meat preservation: A review. Food Reviews International 23 (2):141–58. doi: 10.1080/87559120701224964.
   Web of Science ®Google Scholar
• Tong Thi, A. N., I. Sampers, S. Van Haute, S. Samapundo, B. Ly Nguyen, M. Heyndrickx, and F. Devlieghere. 2015. Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company. International Journal of Food Microbiology 208:93–101. doi: 10.1016/j.ijfoodmicro.2015.05.017.
   PubMed Web of Science ®Google Scholar
• Truong, B. Q., R. Buckow, C. E. Stathopoulos, and M. H. Nguyen. 2015. Advances in high-pressure processing of fish muscles. Food Engineering Reviews 7 (2):109–29. doi: 10.1007/s12393-014-9084-9.
   Web of Science ®Google Scholar
• Turantaş, F., G. B. Kılıç, and B. Kılıç. 2015. Ultrasound in the meat industry: General applications and decontamination efficiency. International Journal of Food Microbiology 198:59–69. doi: 10.1016/j.ijfoodmicro.2014.12.026.
   PubMed Web of Science ®Google Scholar
• Valdramidis, V. P., and K. P. Koutsoumanis. 2016. Challenges and perspectives of advanced technologies in processing, distribution and storage for improving food safety. Current Opinion in Food Science 12:63–9. doi: 10.1016/j.cofs.2016.08.008.
   Web of Science ®Google Scholar
• Vergis, J., P. Gokulakrishnan, R. K. Agarwal, and A. Kumar. 2015. Essential oils as natural food antimicrobial agents: A review. Critical Reviews in Food Science and Nutrition 55 (10):1320–3. doi: 10.1080/10408398.2012.692127.
   PubMed Web of Science ®Google Scholar
• Wall, R., R. P. Ross, G. F. Fitzgerald, and C. Stanton. 2010. Fatty acids from fish: The anti-inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews 68 (5):280–9. doi: 10.1111/j.1753-4887.2010.00287.x.
   PubMed Web of Science ®Google Scholar
• Wang, H., R. Yang, Y. Liu, W. Zhang, W. Zhao, Y. Zhang, and X. Hua. 2010. Effects of low dose gamma irradiation on microbial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei): Effects of gamma irradiation on fried shrimp. International Journal of Food Science & Technology 45 (6):1088–96. doi: 10.1111/j.1365-2621.2010.02179.x.
   Web of Science ®Google Scholar
• Woraprayote, W.,. Y. Malila, S. Sorapukdee, A. Swetwiwathana, S. Benjakul, and W. Visessanguan. 2016. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Science 120:118–32. doi: 10.1016/j.meatsci.2016.04.004.
   PubMed Web of Science ®Google Scholar
• WHO. 1999. High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Technical Report Series 890. Geneva, Switzerland: World Health Organization.
   Google Scholar
• Yue, J., Y. Zhang, Y. Jin, Y. Deng, and Y. Zhao. 2016. Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chemistry 194:12–9. doi: 10.1016/j.foodchem.2015.07.134.
   PubMed Web of Science ®Google Scholar
• Zendo, T. 2013. Screening and characterization of novel bacteriocins from lactic acid bacteria. Bioscience, Biotechnology, and Biochemistry 77 (5):893–9. doi: 10.1271/bbb.130014.
   PubMed Web of Science ®Google Scholar
• Zhang, L., H. Qi, Z. Yan, Y. Gu, W. Sun, and A. A. Zewde. 2017. Sonophotocatalytic inactivation of E. coli using ZnO nanofluids and its mechanism. Ultrasonics Sonochemistry 34:232–8. doi: 10.1016/j.ultsonch.2016.05.045.
   PubMed Web of Science ®Google Scholar
• Zhang, Y., D. Li, J. Lv, Q. Li, C. Kong, and Y. Luo. 2017. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology 249:1–8. doi: 10.1016/j.ijfoodmicro.2016.10.008.
   PubMed Web of Science ®Google Scholar
• Zhang, Y., X. Liu, Y. Wang, P. Jiang, and S. Quek. 2016. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control 59:282–9. doi: 10.1016/j.foodcont.2015.05.032.
   Web of Science ®Google Scholar
• Zodrow, K., L. Brunet, S. Mahendra, D. Li, A. Zhang, Q. Li, and P. J. J. Alvarez. 2009. Polysulfone ultrafiltration membranes impregnated with silver nanoparticles show improved biofouling resistance and virus removal. Water Research 43 (3):715–23. doi: 10.1016/j.watres.2008.11.014.
   PubMed Web of Science ®Google Scholar