Technologies to Enhance Food Safety for Food Produced in Space Environments – A Review

Food safety during space missions is a critical concern that encompasses the challenges of food preservation, preparation and consumption. Additional research and development are required to address the unique set of food safety challenges that space-based plant cultivation systems, which enable the production of fresh fruits and vegetables in situ, present. For example, in the unique conditions of space, where factors such as microgravity and limited resources redefine the parameters for food production and preservation, the risk of microbial contamination and the proliferation of pathogens present a significant challenge to astronaut health and mission success. Contaminant monitoring systems and control methods must be developed to assess the safety of extraterrestrial produced food and ensure that the presence of any microbial contaminants is eliminated. This review summarises progress towards detection technologies and control methods that could be implemented to improve the safety of food being produced in space. These approaches include diagnostic platforms for microbial profiling and detection, including genomic sequencing approaches (e.g., biomolecular sequencer, MinION, swab to sequencer platform, and PCR-based approaches) and physical control methods (e.g., thermal, irradiation, and cold plasma) currently in use on the International Space Station or being adapted for spaceflight conditions. While these diagnostic technologies and control methods are being investigated for space applications, additional research and development is likely to benefit food safety practices and protocols terrestrially.