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dc.contributor.authorOliveira, Márcia
dc.contributor.authorTiwari, Brijesh K
dc.contributor.authorDuffy, Geraldine
dc.date.accessioned2021-11-22T14:41:45Z
dc.date.available2021-11-22T14:41:45Z
dc.date.issued2020-11-30
dc.identifier.citationOliveira M, Tiwari BK, Duffy G. Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination. Foods 2020;9(12):1779. doi: https://doi.org/10.3390/foods9121779en_US
dc.identifier.urihttp://hdl.handle.net/11019/2637
dc.descriptionpeer-revieweden_US
dc.description.abstractAir is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely e ective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.en_US
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relation.ispartofseriesFoods;Vol. 9
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectaerial microbial contaminationen_US
dc.subjectcold storage roomen_US
dc.subjectdecontamination technologiesen_US
dc.subjectfood industriesen_US
dc.titleEmerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contaminationen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9121779
dc.identifier.piifoods9121779
dc.source.volume9
dc.source.issue12
dc.source.beginpage1779
refterms.dateFOA2021-11-22T14:41:46Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International