Dear Colleagues,

Increasing public demand for high quality food supply has led to extensive development of new food technologies of preserving foods while optimising their nutritional and sensory properties. Traditional techniques of food preservation such as heating, drying, chilling, etc., cause significant losses of nutrients and negative changes in sensory attributes. In addition, some of these treatments have consumer health concerns. Innovative processes for food preservation enhance microbial food safety and preservation of nutritional, functional and sensory characteristics of foods. However, there are several factors influencing consumer acceptance of these new food technologies associated not only to the characteristics of the process itself, but also consumer beliefs and other causes of type economic, political and social. Concerns about consumer responses to use of ionising radiation in the food industry are associated to its slow commercial implementation. The limitations of techniques such as high pressure, ultrasonics, pulsed UV light in the microbial inactivation require additional treatments. Pulsed electric field and low-temperature plasma have a wide potential for preserving food products. In any case, the efficiency of these all technologies depends on the operational conditions, food composition and the design of the equipment.

We look forward to receiving your original research or review papers for this Special Issue which will contribute into the development of equipment with an industrial-scale based on these advanced technologies in improving the microbial safety of food.

Prof. Alberto Martín
Guest Editor

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• Microbial Safety
• Ionising radiation
• High pressure
• Ultrasonics
• Pulsed UV light
• Pulsed electric field
• Low-temperature plasma
• Other advanced technologies
• Food quality