Novel Thermal and Non-thermal Technologies towards Sustainability Microbiological Food Safety Quality

With the globalisation of the food trade and the emergence of new consumer habits, food production, processing, and distribution have undergone significant changes, which have continuously challenged global food systems. However, every effort is being made to ensure that the food being produced is healthy and safe, which is crucial in guaranteeing public health and well-being. Thermal methods are generally performed in the food industry to prolong a product's shelf life and inactivate spoilage and pathogenic microorganisms. Novel thermal technologies, such as ohmic heating and dielectric heating, have been developed to improve the effectiveness of heat processing whilst warranting food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods.To meet the evolving needs and preferences of consumers, the food industry must keep pace to grow. There is now demand for products to be minimally processed, safe, and more sustainable, with added value and long shelf lives. This has led to the development of several green and non-thermal technologies that can help reduce energy consumption in the production, processing, and packaging of food. High-hydrostatic-pressure (HHP) processing, ultrasound (US), cold plasma (CP), pulsed electric fields (PEFs), and electrolysed water (EW) are some methods that show potential for application in the food industry. In addition, microfluidic technology and green extraction techniques are interdisciplinary with a diversity of applications, including in food processing.

Pagina's: 132, Hardcover, MDPI AG