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Related Experiment Video

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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

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Published on: January 31, 2025

Trends in Food Pathogens Risk Attenuation.

Elisabeta Elena Popa¹, Elena Loredana Ungureanu², Mihaela Geicu-Cristea¹

¹Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., 011464 Bucharest, Romania.

|August 26, 2023

Summary

Novel food preservation methods, including advanced technologies and antimicrobial packaging, effectively inhibit foodborne pathogens. These innovations enhance food safety and public health across the global food chain.

Keywords:

antimicrobial packaging materials emerging technologies food pathogens foodborne illnesses

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Area of Science:

Food science and technology
Microbiology
Public health

Background:

Foodborne pathogens pose significant global public health risks throughout the food supply chain.
Traditional food preservation methods are continuously being enhanced by novel approaches.
Emerging technologies and advanced packaging are key areas of research for pathogen inhibition.

Purpose of the Study:

To review current trends in food industry pathogen inhibition and preservation.
To evaluate emerging food processing technologies for microbial reduction.
To assess the efficacy of novel packaging materials incorporating antimicrobial agents.

Main Methods:

Review of five key food processing technologies: high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating, and ultrasound.
Analysis of studies on novel packaging materials utilizing antimicrobial agents like natural extracts, bacteriocins, and antimicrobial nanoparticles.

Main Results:

HVACP, HPP, microwaves, RF heating, and ultrasound demonstrated efficiency in reducing pathogenic microbial loads in various food products.
Antimicrobial packaging materials effectively inhibited a broad spectrum of microorganisms, including Gram-negative and Gram-positive bacteria, fungi, and yeasts.

Conclusions:

Emerging technologies offer viable solutions for reducing pathogenic microorganisms in food.
Antimicrobial packaging materials provide an effective barrier against microbial growth, enhancing food preservation.
These advancements contribute to improved food safety and reduced public health threats from foodborne pathogens.