Advanced Oxidation Process in Fresh Produce Processing: Reducing water usage, extending shelf-life and enhancing food safety

Fresh produce remains the leading cause of foodborne illness and highlighted for carrying pesticide residues. Moreover, fruit and vegetables have been highlighted as one of the leading sources of food waste, in addition to a major user of water. Currently, post-harvest washing is used as a step to remove field acquired contamination. However, both microbes […]

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