The role of emerging technologies to ensure the microbial safety of fresh produce, milk and eggs

The traditional processing method is thermal technology which refers to the application of heat energy. Thermal processing is an effective way of preserving food because the great majority of harmful pathogens are killed at temperatures close to the boiling point of water. However, consumer demand for more natural fresh-like food and raised economic standards have triggered the development of emerging technologies to replace traditional well-established thermal processing. In recent years, many new sophisticated nonthermal preservation techniques have developed for fruits, vegetables, milk and eggs to extend the quality and shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Many of emerging preservation technologies have already reached commercial adoption in specific applications while many others remain promising. Development of suitable equipment, especially for continuous processing and standardization of the process parameters for easy regulatory approval will pave the way for improved emerging technologies.