Modern Methods of Disinfection and Sterilization of Food

With the increasing demand for healthy and safe food, novel disinfection and sterilization methods for food have gained attention. Traditional methods such as heating and the use of chemicals, while effective, can lead to a reduction in nutritional value and alterations in the sensory properties of food. This article reviews modern technologies, including cold plasma, nanotechnology, UV-C radiation, pulsed electric fields (PEF), and ozone. These methods, by reducing microbial load, enhancing food shelf life, and preserving sensory and nutritional quality, are considered suitable alternatives to traditional methods. Finally, the challenges, benefits, and future of these technologies will be discussed.

کلیدواژه ها:

Cold plasma ، Food disinfection ، Food sterilization ، Ozone ، Pulsed electric fields ، UV-C radiation