Application of Innovative Technologies for Improved Food Quality and Safety

摘要

Nowadays, consumers in developed countries demand food products of high-quality, which are easy-to-handle, safe, and with natural flavor and color, as well as with an extended shelf life [1]. One of the most significant challenges in the food industry is to apply efficient technologies in the production chain to fulfill these demands. Major studies have introduced innovative technologies, such as nonthermal or alternative, quicker, and sensory-milder thermal methodologies [2]. Methods that are used today, such as packaging, application of antimicrobials (natural or chemicals), pasteurization, high pressure processing, or combinations of these technologies (hurdle technologies), have been widely explored and introduced applicable control tools in reducing bacterial contamination levels [1,2].