Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
Highlights
The prevention of the growth of pathogenic microorganisms in food has advanced through the development of various preservation systems [1]
In this context and under the constant pressure of consumers for more natural products and for more free chemical foods with clean labels, the food industry is constantly looking for alternative forms of food processing that meet the demands of consumers [2]
The abundance of nutrients found in many categories of foods are an excellent substrate for the growth of microorganisms, and their inactivation is a critical parameter for food safety
Summary
The prevention of the growth of pathogenic microorganisms in food has advanced through the development of various preservation systems [1]. The absence of spoilage and pathogenic microorganisms in food is usually ensured by both the addition of various preservatives and the addition of antimicrobial agents. There are many cases in which chemical agents and synthetic additives are used with controversial ingredients to guarantee the safety and quality of food. In this context and under the constant pressure of consumers for more natural products and for more free chemical foods with clean labels, the food industry is constantly looking for alternative forms of food processing that meet the demands of consumers [2]. The preservation and processing by thermal methods, such as pasteurization, sterilization, and aseptic packaging, have been efficient for microorganism and spoilage enzymes inactivation, at the same time, they present reduced results related
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