Celine Cabeau, Romain Bolle-Reddat, James Hauschild et al. · Microorganisms · 2023
Radiation methods are widely used for disinfection and sterilization applications. Microorganisms demonstrate known, variable tolerance levels to inactivation with lower doses of ionizing and non-ionizing radiation based on multiple mechanisms of resistance in their structures and nucleic acid repair mechanisms. The radiation dose required to ensure microbial inactivation during sterilization is typically based on the understanding and routine monitoring of the natural population and resistance of microorganisms on products exposed to radiation sterilization processes. This report describes the isolation of <i>Roseomonas mucosa</i> in a device manufacturing environment that was detected during routine device bioburden and dose verification monitoring. Sources of Gram-negative bacteria in the environment were investigated. Non-sterile examination gloves used during manufacturing were found to be a persistent source of <i>R. mucosa</i> and other microbial contaminants. The source of contamination was determined to be from the glove manufacturing process. Maintenance and routine microbiological controls during glove manufacturing, including water systems, are required to reduce the risks of gloves being a source of unexpected microbiological contamination.
Cited by 2Open access
Yanan Wu, Xinxin Li, Xinyu Ma et al. · Foods · 2025
Non-thermal processing encompasses a range of emerging food technologies, including high-pressure processing (HPP), pulsed electric field (PEF), cold atmospheric plasma (CAP), high-pressure carbon dioxide (HPCD), and ultrasound (US). Unlike traditional thermal processing or chemical preservatives, these methods offer advantages such as lower energy consumption, enhanced environmental sustainability, and effective microbial inactivation, thereby extending food shelf life. Moreover, they can better preserve the nutritional integrity, color, flavor, and texture of food products. However, a critical concern associated with non-thermal processing is its potential to induce microorganisms into a viable but nonculturable (VBNC) state. These VBNC cells evade detection via conventional culturing techniques and may remain metabolically active and retain virulence, posing hidden food safety risks. Despite these implications, comprehensive reviews addressing the induction of a VBNC state by non-thermal treatments remain limited. This review systematically summarizes the microbial inactivation effects and mechanisms of non-thermal processing techniques, the VBNC state, and their associated hazards. This review aims to support technological innovation and sustainable advancement in non-thermal food processing.
Cited by 1Open access
Ai, J., Witt, T., Gidley, M. et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 2018
High-moisture snacks, such as steamed buns and rice cakes, are traditional and popular in Asian countries. However, their shelf life is short, primarily due to microbial spoilage. Current manufacturing methods address this shortcoming through the use of chemical preservatives. To satisfy consumers’ demand for preservative-free food, thermal sterilization of a model high-moisture snack (steamed rice cakes) is investigated in this work. Bacillus cereus spores are heat-resistant pathogens typically found in rice products; hence, they constitute a suitable candidate to assess the effectiveness of thermal sterilization. A validated combination of predicted temperature profile of rice cakes based on thermal properties extracted experimentally with thermal inactivation kinetics of B. cereus spores allows us to assess the sensitivity of processing conditions to sterilization efficiency. Using both experimentation and modelling, it is shown that enhancement of heat transfer by improving convection from the heating medium (either water or steam) has a limited effect on inactivation due to the intrinsic kinetics of spore inactivation.
Cited by 0Open access
Amanda C. Zangirolami, Leandro Serillo Pingueiro, Fábio M. S. Rodrigues et al. · Research Square · 2023
Abstract Background Biofilm in medical devices occurs with bacterial adherence through virulence factors by a favorable environment for their proliferation. The transfer of microbial cells from biofilm in endotracheal tube to lungs increases the chances of developing severe infections. This study aimed to optimize antimicrobial photodynamic therapy (PDT) by applying a curcumin-functionalized endotracheal tube in an artificial respiratory system avoiding bacterial and their dispersion in the respiratory system, adding a mechanical ventilator. Methods This model was built containing three components representing oropharynx, trachea, and lungs. ET-curc was inserted into the system's trachea followed by biofilm formation. Results Microbial migration from Staphylococcus aureus and Methicillin-resistant S. aureus (MRSA) biofilms to the left and right lungs were evaluated with and without mechanical ventilation. PDT was applied to ET-curc using a laser (450nm) and resulted in a total bacterial inactivation, avoiding microbial flow relationships from the upper to the lower air system. The effects indicated high effectiveness in bacterial biofilm inactivation and, consequently, in the prevention of their colonization in lungs. Conclusion The results indicated that PDT can be an excellent alternative to prevent the spread of infectious lung diseases by multidrug-resistant microorganisms in patients under mechanical ventilation and provide conditions for starting animal model experiments.
Cited by 1Open access
Limei Xu, Chong-Miao Zhang, Xiaochang C. Wang et al. · PubMed · 2017
We chose <i>Escherichia coli</i> (<i>E. coli</i>) and poliovirus as a typical pathogenic bacterium and virus, respectively. The effects of two typical disinfectants (chlorine and ultraviolet) on each of them were investigated based on microbial culture and quantitative PCR methods. The results showed that Poliovirus was appreciably more resistant to chlorine (required disinfection dose for 1-log microbial reduction:10.14 mg·L<sup>-1</sup>·min for <i>E. coli</i>; 19.2 mg·L<sup>-1</sup>·min for poliovirus) and ultraviolet (UV) light (required UV dose for 1-log microbial reduction:1.81 mJ·cm<sup>-2</sup> for <i>E. coli</i>; 6.37 mJ·cm<sup>-2</sup> for poliovirus) than <i>E. coli</i> for the microbial culture. For PCR, this study revealed that 1-log gene reduction required UV doses and <i>ct</i> values of at least one to two orders of magnitude higher than that for the microbial culture. The damage of RNA in Poliovirus was more seriously than that of DNA in <i>E. coli</i>. Single-stranded RNA was more sensitive to UV irradiation than DNA. The result evaluated with the quantitative PCR method showed opposite result to that of the traditional culture method in which the Poliovirus was more tolerant. The required UV doses for 1-log nucleic acid reduction were 135 mJ·cm<sup>-2</sup> and 270.3 mJ·cm<sup>-2</sup> for <i>E. coli</i> and poliovirus, respectively. Nucleic acid damage required a higher dose of disinfectants than microbial inactivation, which was probably attributed to the phenomenon of viable but non-culturable (VBNC) cells, other molecular targets of inactivation and the persistence of nucleic acid after cell death.
Cited by 1
Shaghaf Kaukab, Alka Mishra, Thongam Sunita Devi et al. · 2024
Nowadays consumers’ demand for safe, more natural and healthier food is increasing. Food safety considerations include preventing spoilage, bacterial development, and contamination. Thermal and non-thermal technologies are used for keeping food safe from pathogenic and spoilage microorganisms. Non-thermal food processing methods using light technology have been intensively studied for food decontamination. The lights of different wavelengths in UV or visible range have some antimicrobial effect and been used for surface decontamination of food. In addition, pulsed light technology is an alternative to thermal and chemical disinfection methods and used to decontaminate food and contact surfaces using high intensity pulses. Food sterilizing using UV light is referred to as irradiation, though it does not add radiation to the food or render it radioactive in any manner. Shortwave ultraviolet light (UV-C) is widely utilized in the food industry since it offers technological advantages such as low maintenance, low energy use, no undesirable effects without requirement of chemicals or pesticides. UV-C is considered as most effective method for microbial inactivation. Visible light also have emerged as new food decontamination technology as it kills surface microbes through the process of photodynamic inactivation. Pulsed light (PL) has recently gained popularity as a disinfection and preservation alternative to traditional approaches. These light technologies can be considered as eco-friendly, clean technology, chemical free, non-thermal and does not have any residual effect on food. This chapter aims to give an overview of light technology principles, applications for microbial inactivation in various food products and food contact surfaces.
Cited by 0
Eric Joseph Lorenz · Rutgers University Community Repository (Rutgers University) · 2026
Non-thermal plasma (NTP) is an emerging technology that has the ability to treat foods to extend their shelf lives and reduce microbial loads. NTP generates reactive oxygen and nitrogen species (RONS), such as ozone, hydrogen peroxide, and peroxynitrite, which act as antimicrobial agents. Researchers are keen to leverage NTP in the food industry, as NTP treatments are seen as cleaner and non-residue-forming compared to conventional cleaning methods. Different variations of NTP are currently being investigated, including plasma-activated mist (PAM), which has been a topic of research over the past decade. In PAM, an aerosol of small water droplets, ranging in diameter from 2 µm to 20 µm, passes through a plasma discharge. The high surface to volume ratio of the droplets allows for effective mass transfer of the RONS into the liquid phase. As such, PAM has the potential to generate RONS in both the gaseous and liquid phases. There is a desire to understand more about PAM, particularly to evaluate if it can effectively treat surfaces with complex topologies, thereby increasing its commercial viability. However, not much is known about its transport or distribution in different treatment configurations yet. An area of interest is to understand how the design of a treatment chamber can potentially optimize or limit the antimicrobial effectiveness of PAM. Therefore, the objective of this research was to evaluate the transport phenomena of PAM droplets to see how the test conditions of a treatment chamber affected the efficacy of PAM as an antimicrobial agent for surface applications. In this work, PAM treatments were used to inactivate Klebsiella michiganensis B199A, a surrogate of pathogenic Salmonella spp. in cross-contamination studies, in a benchtop 33.5 L “small” chamber, a 100.5 L “long” chamber, and a 100.5 L “tall” chamber. Up to 4 log CFU/plate inactivation was achieved in the small chamber when treated for 20 min, whereas lower inactivation occurred in the tall and long chambers. A maximum of 1.6 CFU/plate and 0.6 CFU/plate inactivation was achieved in the tall and long chambers, respectively. These results indicated that it might not have been possible to further increase the size of the chamber without negatively affecting the microbial results. Therefore, it is likely that multiple plasma discharge devices would be needed to cover larger treatment areas than the ones used in this study. The findings in this work suggest that the PAM droplets contributed to a lesser degree to the overall microbial inactivation than the gas-plasma phase species. An additional set of tests were completed with the mist nebulizer removed from the systems. Results showed that equivalent inactivation was achieved in the small chamber whether mist was present or not, and less inactivation was seen in the tall and long chambers when the mist was present. However, the ozone concentration was significantly reduced, from 180 ppm when mist was absent to 24 ppm when mist was present. COMSOL Multiphysics® was used to numerically simulate three-dimensional PAM flow and flow from air-based DBD plasma with no mist within the chambers. Droplets were traced to evaluate transport non-uniformity, and the microbial inactivation of Klebsiella michiganensis B199A at various locations within the chamber was predicted based on the total RONS load delivered. Numerical simulation results demonstrated that PAM droplets did not evenly distribute within the treatment chambers. 20 µm droplets quickly fell out of air streamlines and did not progress significantly, whereas 2 µm droplets continued to recirculate through the plasma discharge and pick up additional RONS. Overall, there was an uneven distribution, with some petri dishes being significantly wetted less than others. As such, some petri dishes achieved near zero inactivation from the liquid species, particularly in the tall chamber, and the inactivation from the liquid RONS contributed less than 1 log CFU/plate consistently. The gas phase DBD plasma flow, however, quickly filled the chambers, resulting in more homogenous microbial inactivation across the chamber, achieving more than 1 log CFU/plate in all cases. These simulation results, combined with the physical microbial experiments, indicate that gaseous ozone could have been the primary species for inactivation. This further indicates that the introduction of mist served more to alter the plasma reaction mechanism rather than contribute to the antimicrobial effectiveness. This study showed that PAM treatments can be used to inactivate microorganisms as a mild treatment to reduce the presence of spoilage and pathogenic microorganisms and reduce the risk of cross contamination. It also showed that the addition of mist can help to reduce ozone concentrations closer to environmental, health, and safety limits. Going forward, it is recommended that research into PAM transport continues. Understanding the fundamental PAM transport models to simulate the microbial inactivation rates will further add to the current knowledge baseline of PAM treatments and potentially grant future researchers the ability to predict inactivation rates in other chamber configurations and applications.
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Jeroen P. G. van Leuken, A. N. Swart, Arie H. Havelaar et al. · Microbial Risk Analysis · 2015
In this review we discuss studies that applied atmospheric dispersion models (ADM) to bioaerosols that are pathogenic to humans and livestock in the context of risk assessment studies. Traditionally, ADMs have been developed to describe the atmospheric transport of chemical pollutants, radioactive matter, dust, and particulate matter. However, they have also enabled researchers to simulate bioaerosol dispersion. To inform risk assessment, the aims of this review were fourfold, namely (1) to describe the most important physical processes related to ADMs and pathogen transport, (2) to discuss studies that focused on the application of ADMs to pathogenic bioaerosols, (3) to discuss emission and inactivation rate parameterisations, and (4) to discuss methods for conversion of concentrations to infection probabilities (concerning quantitative microbial risk assessment). The studies included human, livestock, and industrial sources. Important factors for dispersion included wind speed, atmospheric stability, topographic effects, and deposition. Inactivation was mainly governed by humidity, temperature, and ultraviolet radiation. A majority of the reviewed studies, however, lacked quantitative analyses and application of full quantitative microbial risk assessments (QMRA). Qualitative conclusions based on geographical dispersion maps and threshold doses were encountered frequently. Thus, to improve risk assessment for future outbreaks and releases, we recommended determining well-quantified emission and inactivation rates and applying dosimetry and dose-response models to estimate infection probabilities in the population at risk.
Cited by 138Open access
Van Leuken, J. P G, Swart, A. N., Havelaar, A. H. et al. · Utrecht University Repository (Utrecht University) · 2016
In this review we discuss studies that applied atmospheric dispersion models (ADM) to bioaerosols that are pathogenic to humans and livestock in the context of risk assessment studies. Traditionally, ADMs have been developed to describe the atmospheric transport of chemical pollutants, radioactive matter, dust, and particulate matter. However, they have also enabled researchers to simulate bioaerosol dispersion.To inform risk assessment, the aims of this review were fourfold, namely (1) to describe the most important physical processes related to ADMs and pathogen transport, (2) to discuss studies that focused on the application of ADMs to pathogenic bioaerosols, (3) to discuss emission and inactivation rate parameterisations, and (4) to discuss methods for conversion of concentrations to infection probabilities (concerning quantitative microbial risk assessment).The studies included human, livestock, and industrial sources. Important factors for dispersion included wind speed, atmospheric stability, topographic effects, and deposition. Inactivation was mainly governed by humidity, temperature, and ultraviolet radiation.A majority of the reviewed studies, however, lacked quantitative analyses and application of full quantitative microbial risk assessments (QMRA). Qualitative conclusions based on geographical dispersion maps and threshold doses were encountered frequently. Thus, to improve risk assessment for future outbreaks and releases, we recommended determining well-quantified emission and inactivation rates and applying dosimetry and dose-response models to estimate infection probabilities in the population at risk.
Cited by 0Open access
Yifan Rao, Weilong Shang, Yi Yang et al. · Frontiers in Microbiology · 2020
Most biofilms in nature are formed by multiple microbial species, and such mixed-species biofilms represent the actual lifestyles of microbes, including bacteria, fungi, viruses (phages), and/or protozoa. Microorganisms cooperate and compete in mixed-species biofilms. Mixed-species biofilm formation and environmental resistance are major threats to water supply, food industry, and human health. The methods commonly used for microbial eradication, such as antibiotic or disinfectant treatments, are often ineffective for mixed-species biofilm consortia due to their physical matrix barrier and physiological interactions. For the last decade, an increasing number of investigations have been devoted to the usage of cold atmospheric plasma (CAP), which is produced by dielectric barrier discharges or plasma jets to prevent or eliminate microbial biofilms. Here, we summarized the production of CAP, the inactivation of microorganisms upon CAP treatment, and the microbial factors affecting the efficacy of CAP procedure. The applications of CAP as antibiotic alternative strategies for fighting mixed-species biofilms were also addressed.
Cited by 78Open access
Rodrigo Pratte‐Santos · MOJ Public Health · 2018
Objective: To evaluate the current situation of microbial resistance to colistin caused by mutations in the MCR-1 gene in Escherichia coli. Materials and methods: A systematic review of the literature was carried out using scientific papers published in Scielo and Pubmed database since 2000. Results: The plasmid-mediated colistin resistance MCR-1 gene is a transmissible gene that causes lipopolysaccharide modifications by regulation systems, presented on chronological scale to the inactivation of drugs that interact with the phospholipids and disorganize the structure of the cell membranes due to the indiscriminate use of colistin. Microbial resistance is mostly related to chromosomal mutations, however, when it refers to colistin it often occurs through horizontal gene transfer. Conclusion: Whereas the mechanisms of microbial resistance to colistin it was possible to conclude that microbial resistance is mostly related to chromosomal mutations, however, when it refers to colistin it often occurs through horizontal gene transfer by plasmid.
Cited by 4Open access
Elham A. Milani, Filipa Silva · Frontiers in Food Science and Technology · 2022
The pasteurization of beer occurs at the end of the industrial production, after fermentation. Generally, a mild thermal process (60°C) is employed aiming to inactivate the fermenting yeast and potential spoilage microorganisms, thus extending the beer shelf-life at room temperature. The heat treatment negatively affects the original beer freshness and flavor. In this study, beer pasteurization using emerging non-thermal technologies, namely, high-pressure processing (HPP), pulsed electric fields (PEF), and ultrasound (US), was reviewed, including the effect on microbial inactivation and beer quality. The combination of non-thermal methods with mild heat for more efficient pasteurization of beer was also reviewed. All technologies caused microbial inactivation in beer. However, room temperature HPP treatment was the most efficient method, delivering the minimum 15 PU (pasteurization units) to beer after seconds (e.g., 300 MPa for 27 s), as opposed to thermal and TS treatments which required several minutes, while causing a negative impact on beer sensory. As expected, PEF + heat caused a higher microbial inactivation than PEF alone, and yeast ascospores were more resistant than vegetative yeast cells. Non-thermal PEF (35–45 kV/cm) caused 3–5.8 log reductions in vegetative bacteria. Studies on thermal assisted PEF and ultrasound combined with low heat (50–55°C) showed processing times in the magnitude of microseconds for PEF pasteurization and 0.5–2 min (depending on the temperature) for TS pasteurization. With respect to impact of these technologies on beer quality, HPP, thermosonication (TS), high pressure homogenization (HPH), and dense phase CO 2 (DPCD) treatments revealed less effect on beer sensory properties, better retaining the freshness of original beer, compared to thermally processed beers.
Cited by 20Open access
Stamati, Ioanna · Lirias (KU Leuven) · 2016
In the field of predictive microbiology, mathematical models play an important role for describing microbial growth, survival and inactivation. Microbial dynamics are often described likewise by different models. However, the model that describes the system in the best way is desired. Optimal experimental design for model discrimination (OED/MD) is an efficient tool for discriminating among rival models. This dissertation focuses on the use of methods for optimal experiment design for model discrimination between microbial kinetic models, with particular emphasis to secondary models describing microbial kinetics in the suboptimal temperature range. On the one hand, different methods have been considered and tested for their applicability on the current application domain, i.e., secondary models describing microbial kinetics in the suboptimal temperature range. It appears that the method proposed by Schwaab et al. (2008) and Donckels et al. (2009) would behave better in a real life application. On the other hand, a thorough study has been performed as to define the possibilities of this particular selected method and get an indication of the expected experimental burden, when applied on the discrimination between the models under interest. Given the above aspects the last step includes the smooth and efficient transition from the in silico to the in vivo environment.
Cited by 0
Christopher A. Miles, B.M. Mackey · Journal of Applied Bacteriology · 1994
From a theoretical analysis of the inactivation of microbes heated at linearly rising temperatures an equation was derived for predicting the linear temperature rise needed to reduce viable numbers of microbes by any chosen factor. This equation is used to predict the temperatures needed to inactivate Listeria monocytogenes in different foods based on published D and z values. Two novel mathematical methods for deriving D and z values from viable counts obtained at linearly rising temperatures are also presented.
Cited by 20
Sara Spilimbergo, Alessandro Zambon, T. M. Vizzotto et al. · 2018
This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation
Cited by 1Open access
José Henrique da Silva Taveira, João Bernardo da Rocha Neto, Janderson do Carmo Lima et al. · Seven Editora eBooks · 2026
Physical preservation methods play a fundamental role in reducing microbial load and extending the shelf life of artisanal natural juices, balancing microbiological safety with the preservation of the product’s sensory and nutritional characteristics. These methods operate through mechanisms of microbial inactivation or inhibition without the direct addition of chemical substances, which makes them particularly attractive in the context of artisanal production, where the perception of naturalness is highly valued by consumers. Among conventional physical processes, thermal pasteurization remains the reference technology due to its high effectiveness in inactivating pathogenic and spoilage microorganisms, although it may cause nutritional losses and sensory changes when improperly applied. Low-temperature preservation methods, such as refrigeration and freezing, act mainly in an inhibitory manner, reducing microbial metabolic activity and slowing chemical and enzymatic reactions, and are more effective when combined with other technological barriers. Emerging non-thermal technologies, such as UV-C radiation, membrane filtration, high hydrostatic pressure, pulsed electric fields, and high-pressure homogenization, have been widely studied for their ability to reduce microbial load with less impact on thermosensitive compounds and sensory attributes. However, the effectiveness of these methods is strongly dependent on juice characteristics, operational conditions, and the resistance of the microorganisms present. These approaches allow the optimization of microbiological efficiency, the minimization of adverse effects on product quality, and the technical feasibility of preserving artisanal natural juices.
Cited by 0Open access
Ren Yang, Shuang Zhang, Juming Tang · Foods · 2024
Drying is one of the most effective preservation methods for extending the shelf-life of perishable foods. The microbial safety of low-moisture food products had not been recognized as a concern until outbreaks reported over the past decade in products contaminated with bacterial pathogens, in particular <i>Salmonella</i>. There is now an urgent need to understand the influence of process conditions on the thermal inactivation of pathogens in various drying operations. This study aimed to develop a predictive model for <i>Salmonella</i> inactivation in diced apples during hot air drying and in high-humidity heating in closed environments. Fresh-cut apple cubes (6 mm) inoculated with a cocktail of <i>Salmonella enterica</i> strains (Enteritidis PT30, Montevideo 488275, and Agona 447967) were placed in a customized box inside an oven for three different treatments: (1) open-box drying at oven temperature 90 °C (Drying-90); (2) close-box pre-drying heating at 90 °C (PD heating-90); and (3) close-box pre-drying heating at 70 °C (PD heating-70). Air temperature, relative humidity (RH), and sample temperatures were monitored, and <i>Salmonella</i> survival was measured at multiple time intervals. After 10 min, the air RH reached 66% in PD heating-90 and 74% in PD heating-70, versus 30% in Drying-90. A 5-log reduction in <i>Salmonella</i> was achieved in 8.5 min in PD heating-90, and 14 min in PD heating-70, compared to 28.7 min in Drying-90. A mathematical model using sample surface RH and sample temperature profiles accurately predicted <i>Salmonella</i> inactivation across all treatments (RMSE = 0.92 log CFU/g, R<sup>2</sup> = 0.86), with thermal death parameters comparable to isothermal studies. This study underscores the role of humidity in enhancing microbial reduction during drying and proposes high-humidity pre-drying heating as an effective control step. The developed model shows promise for real-time prediction of microbial inactivation in complex drying environments with dynamic temperature and humidity conditions.
Cited by 3Open access
Muhammad Usama Aslam, Esha Aslam, Muhammad Shahbaz · Insights-Journal of Health and Rehabilitation · 2025
Background: Emerging food processing technologies have gained increasing importance as alternatives to conventional thermal methods, driven by consumer demand for safer, fresher, and nutritionally superior foods. Traditional heat-based techniques often compromise nutrient retention and sensory quality, whereas novel non-thermal and hybrid approaches aim to preserve bioactive compounds while ensuring microbial safety. Their growing relevance lies in addressing both public health and sustainability concerns, making them a pivotal area of food science research. Objective: This review aims to synthesize current evidence on non-thermal and hybrid food processing technologies, evaluating their mechanisms, efficacy, applications, limitations, and future potential. Main Discussion Points: High-pressure processing and pulsed electric fields have emerged as the most commercially advanced technologies, demonstrating significant efficacy in microbial inactivation with superior nutrient preservation. Cold plasma, ultrasound, ohmic heating, microwave- and radio-frequency-based methods, and three-dimensional food printing show considerable promise but face challenges in standardization, large-scale validation, and regulatory approval. Hybrid approaches combining multiple modalities enhance microbial inactivation and product quality, while digitalization and artificial intelligence improve process control and traceability. Packaging innovations, sustainability assessments, and consumer acceptance remain essential considerations. Conclusion: The review highlights that while several technologies have transitioned toward commercial adoption, others remain at experimental or pilot stages. Evidence supports their capacity to enhance food safety and nutritional value, though methodological variability limits definitive conclusions. Advancing these technologies will require cross-disciplinary research, regulatory alignment, and rigorous sustainability assessments to ensure safe, reliable, and widely acceptable integration into food systems.
Cited by 2Open access
Ren Yang, Shuang Zhang, Juming Tang · Preprints.org · 2024
Drying is one of the most effective preservation methods for extending the shelf-life of perishable foods. Microbial safety of the final products has not been a concern until outbreaks reported over the past decade in products contaminated with bacterial pathogens, in particular Salmonella. There is now an urgent need to understand the influence of process conditions on the thermal inactivation of pathogens in various drying operations. This study aimed to develop a predictive model for Salmonella inactivation in diced apples during hot air drying and in high-humidity heating in closed environment. Fresh-cut apple cubes (6 mm) were inoculated with a cocktail of Salmonella enterica strains (Enteritidis PT30, Montevideo 488275, and Agona 447967). The samples were placed in a preheated sample treatment box within a convection oven under three conditions: 1) open air drying, the sample box was open in the oven pre-set at 90°C (Drying-90); 2) closed-box heating, the oven was also set at 90°C (Preheating-90); and 3) closed-box heating, the oven was at 70°C (Pre-heating-70). For open-air drying, hot air at the oven temperature was circulated through the samples, facilitating the heating and drying. In closed box heating, the sample box maintained a high-humidity environment, retaining moisture evaporated from the apple samples and allowing heat conduction through the box walls. In each test, air temperature, relative humidity (RH), and sample temperatures were monitored, and Salmonella survival was measured at multiple time points. After 10 minutes of heating, the air RH levels in the closed-box configurations were 66% (Preheating-90) and 74% (Preheating-70), much higher than in the Drying-90 condition (30%). Results indicated that in-box heating achieved a 5-log reduction Salmonella after 8.5 min at 90°C, compared to 28.7 min in open air drying at the same temperature. It took 14 min to achieve 5-log reduction at 70°C in in-box heating. A mathematical model was developed to estimate sample surface RH based on sample temper-ature and ambient absolute humidity, with further adaptation to predict microbial inactivation over time using surface temperature and RH profiles. This model accurately predicted Salmonella inactivation across all treatments (RMSE = 0.92 log CFU/g, R² = 0.86), with thermal death param-eters comparable to literature values from isothermal studies. This study highlights the im-portance of air humidity in enhancing bacterial inactivation during drying and suggests that a preheating step under high-humidity conditions may serve as an effective control measure, en-suring microbial safety before conventional drying. Additionally, this work demonstrates the potential of a nonlinear mathematical model to predict microbial inactivation under complex drying conditions with fluctuating temperature and humidity.
Cited by 0Open access
Rok Fink, Blanka Vozel, Manca Lunder et al. · Environmental Technology & Innovation · 2026
Low-temperature laundering is promoted to reduce the environmental impact of domestic textile care; however, washing at ≤ 40 °C is insufficient for hygienic decontamination, rendering the drying stage critical, as microbial survival strongly depends on moisture availability and drying conditions. This study systematically investigates the antimicrobial efficacy of low-temperature washing combined with different drying methods under controlled, household-relevant conditions, and directly links hygiene performance to environmental impact using life cycle assessment (LCA). Cotton carriers inoculated with representative bioindicators were washed at 30 °C using a commercial detergent and subsequently dried by high- and low-temperature tumble drying, controlled indoor air drying, and simulated outdoor solar exposure (Xenotest). Low-temperature washing alone resulted in limited microbial reduction, whereas drying led to substantial additional inactivation. Both high- and low-temperature tumble drying eliminated most microorganisms (>7 log CFU cm⁻²), while simulated indoor air drying achieved significant reductions (∼6 log CFU cm⁻²), indicating that moisture reduction is a dominant mechanism of microbial inactivation, even without elevated drying temperatures. In this respect Xenotest treatment was less effective. The LCA showed that drying accounts for more than 50 % of the total environmental impact of the laundering process, with low-temperature tumble drying reducing overall impacts by approximately 20 % compared to high-temperature drying due to lower electricity consumption. By quantitatively linking microbial hygiene outcomes with environmental impacts, this study provides decision-relevant evidence for optimising domestic laundry practices, demonstrating that energy-efficient drying strategies can compensate for the hygienic limitations of low-temperature washing while significantly reducing the environmental footprint of textile care. • Domestic low-temperature washing does not meet hygiene standards. • Drying is essential for achieving hygiene, as all methods significantly reduced microorganisms. • High-temperature drying completely eliminated E. coli and C. albicans . • Low-temperature drying is effective and reduces environmental impact. • Combining low-temperature washing and drying provides hygiene and sustainability.
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