Fogging in Food Processing: A Bibliometric and Critical Review of Applications, Limitations, and Sustainable Prospects

Abstract Fogging has emerged as a complementary sanitation approach in food processing because of its ability to generate fine droplets that reach areas often inaccessible to conventional cleaning. This review integrates a bibliometric analysis of 38 peer-reviewed articles (2014–2024) selected through strict food-focused criteria with a critical discussion of fogging applications, mechanisms, and limitations. The bibliometric mapping highlighted increasing global interest, with leading contributions from the United States, China, and South Korea, and revealed research clusters linked to disinfectant types, target microorganisms, and food industry applications. The reviewed studies demonstrate the effectiveness of fogging with agents such as peracetic acid, hydrogen peroxide (H 2 O 2 ), and chlorine dioxide (ClO₂), achieving inactivation of Escherichia coli , Salmonella enterica , and Listeria monocytogenes on surfaces, equipment, and certain foods. Recent investigations also explore natural antimicrobials and combined treatments, including ultraviolet light (UV) and cold plasma. Reported advantages include reduced water and chemical use, suitability for complex facility layouts, and broad coverage of food-contact surfaces and environments. Despite these advances, challenges remain. Critical issues include uneven distribution in complex geometries, management of residues, occupational safety, and limitations in moisture-sensitive environments such as dry-food plants. Furthermore, data are still scarce on hydrophilic polymers commonly found in food-contact materials and on the validation of computational fluid dynamics models under industrial conditions. In conclusion, fogging represents a promising and sustainable tool to enhance hygiene in food processing. However, further industry-oriented research and validation are needed to consolidate its role within integrated sanitation strategies.