Trends in Food Pathogens Risk Attenuation

Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms' growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms' inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.

Automated summary

Foodborne pathogens pose a significant threat to global public health in the food industry. Various methods have been studied for inhibiting pathogens in food, including the development of innovative packaging materials and the use of emerging technologies. This study evaluated trends in technology for food processing and novel packaging materials in inhibiting pathogenic microorganisms. Technologies such as high-voltage atmospheric cold plasma, high-pressure processing, microwaves, radio frequency heating, and ultrasound have proven effective in reducing pathogenic microbial loads. Additionally, novel packaging materials incorporating antimicrobial agents have shown efficiency in inhibiting a wide range of microorganisms.