Nonthermal techniques, antimicrobial agents, and packaging methods to improve the microbial safety of nuts

Abstract

BackgroundIncrease in foodborne illnesses associated with low-moisture foods have led to growing concern regarding the safety of nuts and nut-based products. Nonthermal techniques, antimicrobial agents, and packaging provide an alternative to thermal processing that can achieve microbial safety and preserve the quality characteristics of nuts. Scope and approachThis review highlights the applications of various nonthermal techniques such as high pressure processing, cold plasma, ultraviolet light, pulsed light, ultrasound, and irradiation. Additionally, it covers the applications of antimicrobial agents, modified atmosphere packaging, and films and coatings. Future recommendations for enhancing the safety of nuts are also discussed based on the findings from the literature review. Key findings and conclusionsNuts can be a vehicle for foodborne pathogens. Over the years, several large-scale outbreaks associated with nuts and nut-based products have been implicated. Nonthermal processing techniques can be used to enhance the safety and quality of nuts while keeping loss of product quality to a minimum. With the increasing demand for nonthermal processing, energy-based technology will be a promising way to reduce microbial load without leaving toxic chemical residues. Nut preservation could also be accomplished using the hurdle approach, which combines various nonthermal methods. The resulting hurdle treatment can enhance the microbial safety and quality of nuts and nut-based products.