Advanced physical techniques to prevent microorganisms in food

Abdul Mueez Ahmad

doi:10.53663/turjfas.1735346

Advanced physical techniques to prevent microorganisms in food

Abstract

In the food industry the quality and safety of products are vital concerns, necessitating the development and implementation of effective microbial mitigation strategies. Traditional methods, such as thermal processing, are effective but, often compromise the nutritional value and sensory attributes of food. This review focuses on advanced physical techniques that offer alternative or complementary approaches to conventional methods. Non-thermal technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, and ultraviolet (UV) light, have emerged as promising tools in enhancing food safety without significantly altering food quality. These methods are explored in terms of their mode of action and efficacy against various pathogens. The review also addresses the challenges and limitations related with the industrial adoption of these technologies, alongside future perspectives for their optimization and integration into food processing chains. By advancing the understanding of these innovative techniques, the review aims to support the production of safer and higher-quality food products.

Keywords

Advanced techniques, Cold plasma, Decontamination, High pressure processing, Microorganisms

Supporting Institution

Not applicable.

Ethical Statement

Not applicable.

Thanks

Not applicable.

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Details

Primary Language

English

Subjects

Food Microbiology, Basic Food Processes

Journal Section

Review Article

Authors

Abdul Mueez Ahmad ^*
0009-0009-1800-8354
Pakistan

Early Pub Date

December 16, 2025

Publication Date

December 25, 2025

Submission Date

July 5, 2025

Acceptance Date

September 6, 2025

Published in Issue

Year 2025 Volume: 7 Number: 2

DOI

https://doi.org/10.53663/turjfas.1735346

IZ

https://izlik.org/JA48YX55RF

APA

Ahmad, A. M. (2025). Advanced physical techniques to prevent microorganisms in food. Turkish Journal of Food and Agriculture Sciences, 7(2), 138-160. https://doi.org/10.53663/turjfas.1735346

AMA

1.Ahmad AM. Advanced physical techniques to prevent microorganisms in food. Turk J Food Agric Sci. 2025;7(2):138-160. doi:10.53663/turjfas.1735346

Chicago

Ahmad, Abdul Mueez. 2025. “Advanced Physical Techniques to Prevent Microorganisms in Food”. Turkish Journal of Food and Agriculture Sciences 7 (2): 138-60. https://doi.org/10.53663/turjfas.1735346.

EndNote

Ahmad AM (December 1, 2025) Advanced physical techniques to prevent microorganisms in food. Turkish Journal of Food and Agriculture Sciences 7 2 138–160.

IEEE

[1]A. M. Ahmad, “Advanced physical techniques to prevent microorganisms in food”, Turk J Food Agric Sci, vol. 7, no. 2, pp. 138–160, Dec. 2025, doi: 10.53663/turjfas.1735346.

ISNAD

Ahmad, Abdul Mueez. “Advanced Physical Techniques to Prevent Microorganisms in Food”. Turkish Journal of Food and Agriculture Sciences 7/2 (December 1, 2025): 138-160. https://doi.org/10.53663/turjfas.1735346.

JAMA

1.Ahmad AM. Advanced physical techniques to prevent microorganisms in food. Turk J Food Agric Sci. 2025;7:138–160.

MLA

Ahmad, Abdul Mueez. “Advanced Physical Techniques to Prevent Microorganisms in Food”. Turkish Journal of Food and Agriculture Sciences, vol. 7, no. 2, Dec. 2025, pp. 138-60, doi:10.53663/turjfas.1735346.

Vancouver

1.Abdul Mueez Ahmad. Advanced physical techniques to prevent microorganisms in food. Turk J Food Agric Sci. 2025 Dec. 1;7(2):138-60. doi:10.53663/turjfas.1735346

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Turkish Journal of Food and Agriculture Sciences (TURJFAS) is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is accordance with the BOAI (Budapest Open Access Initiative) definition of open access.

17580

Turkish Journal of Food and Agriculture Sciences is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Journal Abbreviation: Turk J Food Agric Sci

Advanced physical techniques to prevent microorganisms in food

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