Academic Journal
Recent advances in spore-killing technologies: A comprehensive review on killing effect, mechanism and application in food matrices.
| Τίτλος: | Recent advances in spore-killing technologies: A comprehensive review on killing effect, mechanism and application in food matrices. |
|---|---|
| Συγγραφείς: | Li C; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Ren J; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. Electronic address: 202510187210@mail.scut.edu.cn., Adil M; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Fan Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Zou Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China., Xiao X; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. Electronic address: fexxl@scut.edu.cn. |
| Πηγή: | Food microbiology [Food Microbiol] 2026 Oct; Vol. 139, pp. 105157. Date of Electronic Publication: 2026 May 18. |
| Τύπος έκδοσης: | Journal Article; Review |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| Imprint Name(s): | Publication: London : Elsevier Original Publication: London ; Orlando : Academic Press, c1984- |
| Ιατρικοί όροι (MeSH): | Spores, Bacterial*/growth & development , Spores, Bacterial*/drug effects , Food Microbiology*/methods , Sterilization*/methods, Food Handling/methods ; Food Contamination/prevention & control ; Bacteria/growth & development ; Bacteria/drug effects ; Microbial Viability |
| Περίληψη: | Bacterial spores are among the most resilient microbial contaminants in food processing. While thermal treatment remains the primary method for spore inactivation, its detrimental impact on food quality cannot be overlooked. In response to increasing consumer demands for superior nutrition and sensory attributes, non-thermal technologies have emerged as effective alternatives for spore control. This review comprehensively evaluates the efficacy of various advanced technologies in spore inactivation, emphasizing recent progress in understanding their mechanisms and practical applications across specific food matrices. Additionally, the challenges and current research limitations associated with non-thermal spore inactivation are critically examined. The paper also discusses emerging trends and proposes future research directions, aiming to serve as a valuable resource for researchers and industry stakeholders involved in the development of spore control strategies. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Application in specific food; Bacterial spores; Food processing; Mechanism; Non-thermal sterilization technology |
| Entry Date(s): | Date Created: 20260529 Date Completed: 20260717 Latest Revision: 20260717 |
| Update Code: | 20260717 |
| DOI: | 10.1016/j.fm.2026.105157 |
| PMID: | 42215234 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1095-9998 |
|---|---|
| DOI: | 10.1016/j.fm.2026.105157 |