Emerging technologies for microbial control in food processing

Abstract

Food safety is one the pivotal concepts that have driven development of modern food processing. Conventional methods of microbial control mostly rely on refrigeration, heat, and/or chemical preservatives. Although these techniques are largely successful, their major drawbacks are related to their effect on freshness and nutritional quality of processed food as well as their high energy demand. In recent years, there has been a strong demand for high-quality foods that retain most of their natural freshness and other organoleptic properties. This has led to the development of several novel and innovative methods of microbial control in food processing, the most notable being microwave and radiofrequency heating (MW/RF), pulsed electric fields (PEFs), high pressure processing (HPP), and ionizing radiation. Other emerging technologies include ohmic heating (OH), ultraviolet light, and ozonization. After a brief overview of the conventional methods of food preservation currently employed, this chapter provides an in-depth analysis of the current state-of-the-art, applications, and challenges for these novel technologies. Although many of these emerging methods have generated considerable interest among researchers, food producers, and consumers alike, several challenges need to be overcome before they obtain complete industrial and consumer adoption. In all likelihood, the future and success of these novel technologies will be driven by consumer demand for processed food that is safe yet fresh and the need for sustainable and energy-efficient practices in the food industry.