ABSTRACT
During the last decade, consumers have changed their
requirements for food products. They have become more
concerned and sensitive to quality and safety characteris-
tics of food such as: freshness, nutritional value, health
improvement properties, absence of chemical additives
and preservatives, and absence of any contaminants (aller-
genic compounds, heavy metals, pesticides, pathogenic
organisms, etc.). In response to these recent trends of food
product demand from consumers, industries have devel-
oped new processing technologies to preserve or even
improve nutritional and organoleptic properties of fresh
food products as well as their shelf life and safety. Among
non-thermal technologies for food preservation, inactiva-
tion of microorganisms by magnetic field was first studied
by Hofmann in 1985.[1] He observed a significant decrease
of Streptococcus thermophilus and Saccharomyces cerevi-
siae populations in different food matrices using oscillating
magnetic field with intensity reaching up to 40 Tesla (T).
