Recent advances in microwave inactivation of foodborne pathogens: Key factors, mechanisms, and future perspectives

Background

Conventional heat treatment achieves effective pasteurization but requires prolonged heating, which often compromises food quality and sensory attributes. Microwave technology, by contrast, has emerged as a promising alternative for inactivating foodborne pathogens, thanks to its advantages of selective heating, rapid warming, volumetric heating and high energy efficiency. However, the inactivation mechanism of microwaves on foodborne pathogens remains incompletely elucidated, and its inactivation effect is unstable, restricting the large-scale application of this technology in the food industry to a certain extent.

Scope and approach

In this review, the research progress in microwave inactivation of foodborne pathogens is systematically summarized, and the key influencing factors are analyzed. The effects of microwaves on microbial physiological activity and the multi-target inactivation mechanism are further examined, while potential food safety risks caused by microwave heating inhomogeneity are explored. Finally, future research directions are proposed.

Key findings and conclusions

Microwave effectively inactivates foodborne pathogens, with its efficacy dependent on microbial tolerance, food matrix characteristics, and processing parameters. Microwave treatment induces significant physiological alterations in microorganisms, including inhibited growth rates, disrupted metabolic pathways, reduced environmental tolerance, attenuated expression of virulence factors, and structural damage such as cell membrane perforation, protein denaturation, and nucleic acid degradation. However, practical applications face challenges such as uneven heating and the risk of incomplete inactivation. Future research should prioritize equipment optimization, the development of precise processes, and synergistic technological innovations to ensure uniform pathogen inactivation while preserving food quality.