Novel Thermal and Non-thermal Technologies towards Sustainability and Microbiological Food Safety and Quality

Abstract

With the globalisation of the food trade and the emergence of new consumer habits, food production, processing, and distribution have undergone significant changes, which have continuously challenged global food systems. However, every effort is being made to ensure that the food being produced is healthy and safe, which is crucial in guaranteeing public health and well-being.Thermal methods are generally performed in the food industry to prolong a products shelf life and inactivate spoilage and pathogenic microorganisms. Novel thermal technologies, such as ohmic heating and dielectric heating, have been developed to improve the effectiveness of heat processing whilst warranting food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods.To meet