Non-Thermal Technologies for Microbial Inactivation and Nutrient Preservation in Fresh and Minimally Processed Foods

The global demand for fresh and minimally processed foods (MPF) has grown substantially over the past two decades, driven by consumer preference for convenient, additive-free products that retain their original nutritional and organoleptic properties. However, these products are inherently susceptible to microbial contamination — including foodborne pathogens such as Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 — as well as to enzymatic deterioration and rapid loss of bioactive compounds during storage and distribution.Conventional thermal treatments, while effective for microbial inactivation, compromise the very attributes consumers seek: heat-sensitive vitamins, antioxidant capacity, texture, colour, and flavour are often significantly degraded. This has driven substantial scientific and industrial investment in non-thermal technologies — including pulsed light (PL), UV-C irradiation, cold atmospheric plasma (CAP), high-pressure processing (HPP), ultrasound, and pulsed electric fields (PEF) — as viable alternatives that deliver microbial safety while preserving nutritional quality. Despite their promise, critical knowledge gaps remain in understanding the dose–response relationships governing microbial inactivation, the photochemical and oxidative mechanisms that affect nutrient stability, and the scalability of combined (hurdle) approaches under real industrial conditions.This Research Topic aims to fill the existing gap in knowledge on the application, optimization, and mechanistic understanding of non-thermal technologies for ensuring the microbiological safety and nutritional integrity of fresh and minimally processed foods. While individual technologies have been studied in isolation, comprehensive insights into how these treatments interact with food matrices — affecting both microbial populations and bioactive compound stability simultaneously — remain limited. This collection seeks to consolidate current evidence, present novel experimental approaches, and provide data-driven guidance for the food industry and regulatory bodies on safe, scalable, and nutritionally sound decontamination strategies aligned with SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being).This Research Topic welcomes Original Research Articles, Systematic Reviews, and Mini-Reviews. Purely computational or bibliometric studies will not be considered. All submissions must clearly demonstrate relevance to human nutrition and food safety.Authors are encouraged to address one or more of the following specific themes:● Efficacy of individual non-thermal technologies (PL, UV-C, CAP, HPP, ultrasound, PEF) against relevant foodborne pathogens and spoilage microorganisms in fresh or minimally processed produce, juices, or ready-to-eat foods● Impact of non-thermal treatments on nutritional quality — including vitamins (A, C, B-group), polyphenols, carotenoids, glucosinolates, and antioxidant capacity● Combined or hurdle approaches integrating two or more non-thermal technologies, or non-thermal plus mild thermal or active-packaging strategies● Mechanistic studies on photochemical, free-radical, or electrostatic inactivation pathways and their selective effects on microbial cells versus food bioactive compounds● Dose–response and kinetic modelling of microbial inactivation and nutrient degradation under varying treatment conditions (dose, exposure time, food matrix, water activity)● Sensory, textural, and colour outcomes of non-thermal treatment in fresh and MPF, as these directly influence consumer acceptance and nutritional behaviour● Scalability and industrial feasibility of non-thermal systems, including energy efficiency and lifecycle considerations aligned with sustainable food production goals● Regulatory and safety considerations for novel non-thermal processes in fresh food supply chainsNote for submission: Studies focused on animal feed, veterinary applications, or clinical trials without a clear food-science or nutritional foundation are outside the scope of this Research Topic and will not be considered. Topic editors: Maftei Nicoleta-Maricica, ANA YNDIRA RAMOS Source: https://www.frontiersin.org/research-topics/84136/non-thermal-technologies-for-microbial-inactivation-and-nutrient-preservation-in-fresh-and-minimally-processed-foods