Emerging Intervention, Prevention, and Control Technologies for the Inactivation of Pathogenic and Spoilage Microorganisms in Food Products

Dear Colleagues,

Food spoilage and disease caused by microorganisms pose a threat to food quality and safety. Scientists and practitioners have been working to explore a variety of novel intervention and control technologies for microbial inactivation. The main disadvantage of traditional heat treatment is its adverse impact on food quality. Emerging green, natural, sustainable, and economical techniques with minimal impact on food quality are constantly being explored and researched in food applications. These techniques include physical treatments such as supercritical carbon dioxide, ozone treatment, electric field treatment, high-pressure treatment, non-thermal plasma treatment, positive osmosis (FO)-direct contact membrane distillation (DCMD), as well as natural chemicals such as essential oils, hydrogels, and other natural antibacterial substances that also received extensive attention. Therefore, it is necessary for researchers to develop new technologies with environmentally friendly and inactivation efficiency to minimize food contamination, and the exploration of the combination of various technologies is also advocated to improve food safety and shelf life.

Dr. Chen Niu
Guest Editor

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• prevention
• spoilage
• supercritical carbon dioxide
• ozone treatment
• electric field treatment
• high-pressure treatment
• non-thermal plasma treatment
• positive osmosis (FO)-direct contact membrane distillation
• natural chemicals