An Appraisal of Novel Technologies for Microbial Inactivation in Food

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 t