Editorial: Emerging Frontiers in the Formation of Viable but Non-culturable Microorganisms and Biofilms During Food Processing

• Zhenbo Xu,
• Zhenbo Xu,
• Yang Deng,
• Xihong Zhao,
• Nguyen Thi Thanh Hanh,
• Viduranga Y. Waisundara

Affiliations

Zhenbo Xu

Guangdong Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China

Zhenbo Xu

Department of Civil and Environmental Engineering, University of Maryland, College Park, MD, United States

Yang Deng

College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China

Xihong Zhao

Research Center for Environmental Ecology and Engineering, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China

Nguyen Thi Thanh Hanh

Institutes of Green Bio Sciences and Technology, Seoul National University, Pyeongchang, South Korea

Viduranga Y. Waisundara

Australian College of Business and Technology, Kandy, Sri Lanka