Advanced physical techniques to prevent microorganisms in food

In the food industry the quality and safety of products are vital concerns, necessitating the development and implementation of effective microbial mitigation strategies. Traditional methods, such as thermal processing, are effective but, often compromise the nutritional value and sensory attributes of food. This review focuses on advanced physical techniques that offer alternative or complementary approaches to conventional methods. Non-thermal technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultraviolet (UV) light, have emerged as promising tools in enhancing food safety without significantly altering food quality. These methods are explored in terms of their mode of action and efficacy against various pathogens. The review also addresses the challenges and limitations related with the industrial adoption of these technologies, alongside future perspectives for their optimization and integration into food processing chains. By advancing the understanding of these innovative techniques, the review aims to support the production of safer and higher-quality food products.