The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-07-04 DOI:10.3390/foods14132374

Yanan Wu, Xinxin Li, Xinyu Ma, Qing Ren, Zhanbin Sun, Hanxu Pan

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引用次数: 0

Abstract

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.

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非热加工对病原菌命运及隐患的影响

非热加工涵盖了一系列新兴食品技术，包括高压加工（HPP）、脉冲电场（PEF）、冷大气等离子体（CAP）、高压二氧化碳（HPCD）和超声波（US）。与传统的热加工或化学防腐剂不同，这些方法具有低能耗、增强环境可持续性和有效的微生物灭活等优点，从而延长了食品的保质期。此外，它们可以更好地保持食品的营养完整性，颜色，味道和质地。然而，与非热加工相关的一个关键问题是它有可能诱导微生物进入可存活但不可培养（VBNC）状态。这些VBNC细胞逃避了常规培养技术的检测，并可能保持代谢活性和毒性，构成潜在的食品安全风险。尽管存在这些影响，但关于非热处理诱导VBNC状态的综合综述仍然有限。本文系统地综述了非热加工技术的微生物灭活效果和机理、VBNC状态及其相关危害。本文综述旨在支持非热加工食品的技术创新和可持续发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds