Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

A literature search and systematic review were conducted to present discuss the most recent research studies for past twenty years on application of non-thermal methods ensuring microbiological safety quality fish seafood. This presents principles reveals potential benefits high hydrostatic pressure processing (HHP), ultrasounds (US), atmospheric plasma (NTAP), pulsed electric fields (PEF), electrolyzed water (EW) as alternative conventional heat treatments. Some these have already been adopted by seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid liquid products without affecting biochemical sensory quality. The main applications mechanisms action each emerging technology are being discussed. Each technologies has a specific mode inactivation range use. Thus, their knowledge is important design practical plan focusing producing safer, qualitative with added value following today’s consumers’ needs.