ABSTRACT
The thermal methods used today to preserve foods are largely chosen due to traditional reasons. Heating does inactivate spoilage microorganisms, but also causes a loss of nutrients and flavors. In contrast, nonthermal processes can be used for the inactivation of food spoilage and pathogen microorganisms with little or no effect on taste, flavor, vitamin, or protein contents. Furthermore, they can extend product shelf-lives and reduce processing costs.
