An evolving array of technologies is currently in place to satisfy consumer’s demand for fresh, safe and healthy foods that are free from harmful microorganisms and devoid of chemical preservatives. These processes make the food retain its nutritional and organoleptic characteristics while prolonging its shelf life. Health issues have also necessitated consumers concern about the microbial quality of processed foods. Maintaining product quality remains the goal of food manufacturers. Thermal processes such as pasteurization and sterilization exposes food to high temperature, this inactivates microorganisms present and prolong the shelf life of the food but could result in the loss of nutritional, textural and organoleptic characteristics of food. Some of the novel thermal and non-thermal technologies used for microbial inactivation in foods such as radio frequency heating, ohmic heating, microwave heating, infrared heating, high pressure processing, pulsed electric field, pulsed light, ultrasound, ozone, cold plasma, irradiation are discussed. Irrespective of the high capital cost (of some techniques like HPP, PEF), they have been shown to render food free of pathogens and spoilage organisms and improve shelf life and texture of foods. Most of these novel technologies are resistant to spores inactivation; thus finding applications as hurdles when used with conventional preservation methods, especially at ambient or moderately elevated temperatures and short treatment times to increase its effectiveness.
| Published in | World Journal of Food Science and Technology (Volume 7, Issue 3) |
| DOI | 10.11648/j.wjfst.20230703.13 |
| Page(s) | 57-66 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Food Safety, Food Quality, Microbial Inactivation, Non-Thermal Technologies, Shelf Life
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APA Style
Animashaun Oluwatoyin Habibat, Stephen Oyedele Fapohunda. (2023). An Appraisal of Novel Technologies for Microbial Inactivation in Food. World Journal of Food Science and Technology, 7(3), 57-66. https://doi.org/10.11648/j.wjfst.20230703.13
ACS Style
Animashaun Oluwatoyin Habibat; Stephen Oyedele Fapohunda. An Appraisal of Novel Technologies for Microbial Inactivation in Food. World J. Food Sci. Technol. 2023, 7(3), 57-66. doi: 10.11648/j.wjfst.20230703.13
AMA Style
Animashaun Oluwatoyin Habibat, Stephen Oyedele Fapohunda. An Appraisal of Novel Technologies for Microbial Inactivation in Food. World J Food Sci Technol. 2023;7(3):57-66. doi: 10.11648/j.wjfst.20230703.13
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Download@article{10.11648/j.wjfst.20230703.13,
author = {Animashaun Oluwatoyin Habibat and Stephen Oyedele Fapohunda},
title = {An Appraisal of Novel Technologies for Microbial Inactivation in Food},
journal = {World Journal of Food Science and Technology},
volume = {7},
number = {3},
pages = {57-66},
doi = {10.11648/j.wjfst.20230703.13},
url = {https://doi.org/10.11648/j.wjfst.20230703.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230703.13},
abstract = {An evolving array of technologies is currently in place to satisfy consumer’s demand for fresh, safe and healthy foods that are free from harmful microorganisms and devoid of chemical preservatives. These processes make the food retain its nutritional and organoleptic characteristics while prolonging its shelf life. Health issues have also necessitated consumers concern about the microbial quality of processed foods. Maintaining product quality remains the goal of food manufacturers. Thermal processes such as pasteurization and sterilization exposes food to high temperature, this inactivates microorganisms present and prolong the shelf life of the food but could result in the loss of nutritional, textural and organoleptic characteristics of food. Some of the novel thermal and non-thermal technologies used for microbial inactivation in foods such as radio frequency heating, ohmic heating, microwave heating, infrared heating, high pressure processing, pulsed electric field, pulsed light, ultrasound, ozone, cold plasma, irradiation are discussed. Irrespective of the high capital cost (of some techniques like HPP, PEF), they have been shown to render food free of pathogens and spoilage organisms and improve shelf life and texture of foods. Most of these novel technologies are resistant to spores inactivation; thus finding applications as hurdles when used with conventional preservation methods, especially at ambient or moderately elevated temperatures and short treatment times to increase its effectiveness.},
year = {2023}
}
TY - JOUR T1 - An Appraisal of Novel Technologies for Microbial Inactivation in Food AU - Animashaun Oluwatoyin Habibat AU - Stephen Oyedele Fapohunda Y1 - 2023/08/05 PY - 2023 N1 - https://doi.org/10.11648/j.wjfst.20230703.13 DO - 10.11648/j.wjfst.20230703.13 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 57 EP - 66 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20230703.13 AB - An evolving array of technologies is currently in place to satisfy consumer’s demand for fresh, safe and healthy foods that are free from harmful microorganisms and devoid of chemical preservatives. These processes make the food retain its nutritional and organoleptic characteristics while prolonging its shelf life. Health issues have also necessitated consumers concern about the microbial quality of processed foods. Maintaining product quality remains the goal of food manufacturers. Thermal processes such as pasteurization and sterilization exposes food to high temperature, this inactivates microorganisms present and prolong the shelf life of the food but could result in the loss of nutritional, textural and organoleptic characteristics of food. Some of the novel thermal and non-thermal technologies used for microbial inactivation in foods such as radio frequency heating, ohmic heating, microwave heating, infrared heating, high pressure processing, pulsed electric field, pulsed light, ultrasound, ozone, cold plasma, irradiation are discussed. Irrespective of the high capital cost (of some techniques like HPP, PEF), they have been shown to render food free of pathogens and spoilage organisms and improve shelf life and texture of foods. Most of these novel technologies are resistant to spores inactivation; thus finding applications as hurdles when used with conventional preservation methods, especially at ambient or moderately elevated temperatures and short treatment times to increase its effectiveness. VL - 7 IS - 3 ER -
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