Effect of Non-Thermal Methods on the Reduction of Pesticide Residues and Harmful Microorganisms in Food Products (A Review)

Document Type : Review article

Authors

1 Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

2 Department of Mechanical Engineering, Faculty of Engineering, Bozorgmehr University of Qaenat, Qaen, Iran.

3 Department of Plant Protection, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

10.22103/bbr.2024.24212.1094

Abstract

Pesticides play a significant role in food production and cannot be avoided. Pesticides are widely employed to improve production efficiency and extend the shelf life of food products. However, the presence of pesticide residues in food items raises global concerns due to varying impacts on human health, which are largely dependent on exposure levels. The primary route of exposure for individuals is through the consumption of contaminated food products. It is important to note that certain pesticide residues can still be present in foodstuffs as a result of common food processing practices. Over the past three decades, research and commercialization of non-thermal technologies have been carried out rapidly within the scientific community as well as in the food processing industry. For eliminating pesticide residues according to their type and processing parameters, new technologies have been used which include Cold Plasma, Pulsed Electric Fields, Radiations, Ultrasound, etc. The purpose of this article is to give a summary of how new technologies are used to eliminate pesticide residues and harmful microorganisms from different food items.

Keywords

Main Subjects

References

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  • Receive Date: 16 October 2024
  • Revise Date: 13 November 2024
  • Accept Date: 16 November 2024

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