A review on the application and safety of non-thermal techniques on fresh produce and their products

Abstract

Abstract Foodborne illnesses are major public health concerns affecting many people across the globe. Post-harvest wastage due to microbial contamination is a major cause for food loss in the fresh produce sector. These losses account for more than 25% even before produce reaches the consumer and contribute to economic loss and food insecurity. The benefits of eating fresh produce outweigh the disadvantages of production and waste because it occupies an important position in the food pyramid for its nutritional content. Many non-thermal and thermal techniques are used to reduce pathogenic microorganisms that contaminate fresh produce at the pre-harvest and post-harvest stages. While thermal techniques are efficient in achieving sufficient microbial stability, they significantly reduce nutritional content and freshness of the produce. At present, consumers prefer minimally processed foods with less nutritional loss and extended shelf-life. Researchers have studied several non-thermal techniques to meet the consumer preferences and some of them are commercialized. The application of these techniques depends on the food matrices and purpose. This review discusses mechanism of action, application and safety of non-thermal techniques such as pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEF) and irradiation used for the treatment of fresh produce and their advantages and disadvantages.