Effective physical methods to assureFood safety

Ashraf Haj Hosseini¹ Anousheh Sharifan² Fatemeh Bahrami³ Zakiyeh Nozari⁴ Mitra Daneshvar⁵

1) student of Msc of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
2) Assistant Professor of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
3) student of Msc of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
4) student of Msc of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
5) student of Msc of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran

Publication : International Conference on Researches in Science & Engineering(icrsie.com)
Abstract :
This review discusses the application of physical treatments including ionizing and non-ionizing (UV-C) radiation, ultrasound, electrolyzed water and cold plasma as decontamination methods to reduce surface and internal contamination of the product and to avoid cross-contamination in process wash water. Potential combinations of physical and chemical treatments are also discussed. This manuscript shows the suitability of specific physical treatments to reduce microbial contamination of fresh produce as well as their implementation during processing of fruits and vegetables. Although most of the physical methods are able to reduce the superficial microbiota of fruits and vegetables they largely fail in eliminating internalized microorganisms. However, we believe that more research and technological advances might demonstrate the suitability of these technologies for producers and consumers in the near future.
Keywords : ultrasound electrolyzed water ionizing radiation UV-C light atmospheric pressure cold