Combination of emerging non-thermal technologies with other preservation techniques to improve microbial safety and quality of foodstuff

Food safety has always been a global concern. Non-thermal technologies are among the emerging technologies that can have promising effects on the reduction of microbial load in food products. However, the severity of processing parameters due to the effective reduction of microbial load could have adverse effects on the food matrix. It seems that the combination of these technologies like Ionizing irradiation (IR), High-pressure processing (HPP), Cold plasma (CP), and Plasma-activated water (PAW) with other preservation methods, in addition to moderating the process parameters and reducing the adverse effects on the food matrix, can also lead to a greater reduction of the microbial load compared to the treatment of these technologies alone, thus improving product safety and shelf life.

Keywords:

Food safety , Food quality , Non-thermal technologies , Hurdle