About this Research Topic
This Research Topic aims to explore the latest advancements in non-thermal methods for the inactivation of foodborne pathogens, with a particular focus on understanding their impact on bacterial cells and potential interactions with food matrices. Non-thermal technologies, such as high-pressure processing, pulsed electric fields, and cold plasma, offer promising alternatives to conventional thermal treatments, preserving the sensory and nutritional qualities of food while ensuring safety. This collection will gather cutting-edge research and reviews that address the mechanisms of pathogen inactivation, the effectiveness of different non-thermal technologies, and the potential modifications in food matrices resulting from these treatments. By compiling these insights, we aim to provide a comprehensive overview of the current state of knowledge in this emerging field and identify opportunities for future research and application.
The goal of this Research Topic is to address the growing need for effective, non-thermal methods to inactivate foodborne pathogens while preserving the sensory and nutritional qualities of food. Traditional thermal treatments, while effective, often compromise food quality. Non-thermal technologies, such as high-pressure processing, pulsed electric fields, and cold plasma, have emerged as promising alternatives, offering pathogen inactivation without the adverse effects on food characteristics. However, the mechanisms by which these technologies work, their efficacy across different food matrices, and their potential impacts on food quality require further investigation. By compiling research that explores these areas, we aim to advance the understanding and application of non-thermal methods in food safety, ultimately contributing to the development of safer and higher-quality food products.
The scope of this Research Topic encompasses the exploration of non-thermal methods for inactivating foodborne pathogens, with a particular focus on their mechanisms of action, effectiveness, and interactions with various food matrices. We invite contributions that delve into specific themes, including the comparative efficacy of different non-thermal technologies, the impact of these treatments on the sensory and nutritional qualities of food products, and the challenges and opportunities associated with their industrial application. We welcome a variety of manuscript types, including original research articles, reviews, and case studies that provide new insights or synthesize existing knowledge in this rapidly evolving field. Submissions that address the integration of non-thermal methods into current food processing practices are especially encouraged, as they will contribute to the development of innovative solutions for enhancing food safety and quality.
The goal of this Research Topic is to address the growing need for effective, non-thermal methods to inactivate foodborne pathogens while preserving the sensory and nutritional qualities of food. Traditional thermal treatments, while effective, often compromise food quality. Non-thermal technologies, such as high-pressure processing, pulsed electric fields, and cold plasma, have emerged as promising alternatives, offering pathogen inactivation without the adverse effects on food characteristics. However, the mechanisms by which these technologies work, their efficacy across different food matrices, and their potential impacts on food quality require further investigation. By compiling research that explores these areas, we aim to advance the understanding and application of non-thermal methods in food safety, ultimately contributing to the development of safer and higher-quality food products.
The scope of this Research Topic encompasses the exploration of non-thermal methods for inactivating foodborne pathogens, with a particular focus on their mechanisms of action, effectiveness, and interactions with various food matrices. We invite contributions that delve into specific themes, including the comparative efficacy of different non-thermal technologies, the impact of these treatments on the sensory and nutritional qualities of food products, and the challenges and opportunities associated with their industrial application. We welcome a variety of manuscript types, including original research articles, reviews, and case studies that provide new insights or synthesize existing knowledge in this rapidly evolving field. Submissions that address the integration of non-thermal methods into current food processing practices are especially encouraged, as they will contribute to the development of innovative solutions for enhancing food safety and quality.
Keywords: Non-Thermal Processing Foodborne Pathogen Inactivation Bacterial Reduction Food Matrix Interference Microbial Safety
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
