ABSTRACT
Consumers are becoming more aware about the limitations of common sanitizing techniques and are looking for safe food products that have undergone minimal processing with high-quality retention (Ramos et al., 2013). To satisfy these requirements, the food industry is currently studying nonthermal techniques, such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices. All these technologies have a great potential in the eld of minimally processed foods. However, there is a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efciency of the processes depends directly on the combination of food/ contaminant/process and the fresh characteristics that are important to maintain.
