A Review of Non-thermal Interventions in Food Processing Technologies

Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues. To address these, thermal technologies have been applied and have a documented history of controlling these microorganisms. Although beneficial, some of these technologies may result in adverse quality effects that can interfere with consumer acceptability. Processors of fresh produce also need technologies to mitigate pathogens with the ability to retain raw quality. In addition, thermal technologies can also result in the reduction or depletion of key nutrients. Consumers of today are health conscious and are concerned with key nutrients in food products necessary for their overall health; this reduction and depletion of nutrients could be considered unacceptable in the eyes of consumers. As a result of this, the food industry works to increase the use of nonthermal technologies to control pathogens and spoilage microorganisms in varying sections of the industry. This review paper will focus on the control of foodborne pathogens and spoilage organisms along with the effects on quality in various food products by the use of pulsed electric field, pulsed light, ultraviolet light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.