ABSTRACT
Conventional methods of food processing depend on heat-mediated inactivation of foodborne pathogens such as bacteria, viruses, and parasites to render food safe for consumption. Nevertheless, certain foods are susceptible to cause risk of bacterial or viral foodborne diseases for which heat is undesirable or unusable. In recent years, demand is on the rise for minimally processed foods. This scenario is obvious as innovations in the arena of food processing are always targeted at improving the product quality through preservation of nutritional and nutraceutical components. Consequently, the demand and research on nonthermal food processing methods (methods that do not rely upon heat to achieve food preservation) are on the rise.
