A Review of Non-thermal Interventions in Food Processing Technologies

Area of Science:

• Food Science
• Microbiology
• Food Processing Technology

Background:

• Foodborne pathogens and spoilage microorganisms pose significant risks, causing illness and economic losses.
• Thermal processing, while effective, can negatively impact food quality and nutrient content.
• There is a growing demand for nonthermal technologies that maintain raw food quality and nutritional value.

Purpose of the Study:

• To review nonthermal technologies for controlling foodborne pathogens and spoilage microorganisms.
• To evaluate the impact of these technologies on the quality of various food products.
• To highlight advancements in nonthermal food safety interventions.

Main Methods:

• Review of scientific literature on nonthermal processing techniques.
• Analysis of studies investigating pulsed electric field, pulsed light, UV light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.
• Assessment of microbial control efficacy and quality attribute changes.

Main Results:

• Nonthermal technologies demonstrate significant potential in reducing microbial loads.
• Pulsed electric field, pulsed light, and UV light show promise for surface decontamination.
• Ozonation and cold atmospheric plasma are effective for various food matrices, while ultrasound and ionizing radiation offer unique applications.

Conclusions:

• Nonthermal technologies provide viable alternatives to thermal processing for microbial control.
• These methods can mitigate risks associated with foodborne pathogens and spoilage.
• Further research is needed to optimize application and ensure widespread adoption for food safety and quality.