ABSTRACT
Food supply must meet certain basic requirements for both maintaining stable quantities and securing safety features. There have been many conventional technologies and techniques used for preserving and/or improving food quality and safety, such as heat or cold treatment, chemicals, and atmospheric modication to control microbes, pests, and biochemical changes. It is generally understood, however, that an increasing demand for safer foods as well as for convenience/processed foods requires new technologies in order to solve or complement the limitations of existing methods (WHO 1988; FAO/WHO 2003).
