Ashraf Haj Hosseini - Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
Anousheh Sharifan - Assistant Professor of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
Hamideh Alebouyeh - Department of Science and Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran
Farideh PeidaeiMahmoudabad - DepartmentofScienceand Food Engineering, Islamic Azad University, Science and ResearchBranch, Tehran

This review shows the most relevant physical methods that are in place to reduce microbial risksassociated with fresh produce. Most of the physical technologies included in this review have beenconsidered novel technologies for more than 20 years. This is the case of UV-C, ultrasound andelectrolyzed water. However, the difficulties of implementing these technologies in the agri-foodsector have relegated them to the eternal definition of emerging technologies. The physical methodsdescribed in this manuscript have potential use in inactivating foodborne pathogens, but highoperational cost, consumer’s acceptance and difficulties in eliminating internalized microorganismsmakes it difficult to introduce them as selected tools to reduce microbial risks of fresh produce.

Microwave; High Pressure Processing;; ohmic heating; cold plasma