Application of emerging technologies to control Salmonella in foods: A review

Salmonella is one of the major causes of foodborne illnesses in United States and many other parts of the world. The ubiquitous nature of the organisms and innumerous serotypes present in various foods make it challenging for researchers to strive for its elimination. In the past decade, various novel technologies have emerged with great potential to inactivate Salmonella and other foodborne pathogens. This review paper aims to compile research works reported in the recent past with emphasis on the use of emerging technologies such as, ozone, ultraviolet light, ultrasound, electrolyzed oxidized water, high pressure carbon dioxide, and bacteriophage. Other novel technologies like high pressure processing, pulsed electric field processing and irradiation were not covered considering their vastness of literature and availability of published reviews. Many of these emerging technologies have already reached commercial adoption in specific applications and many others are very promising. Development of suitable equipment, especially to make continuous processing feasible for a variety of foods and standardizing the process parameters for easy regulatory approval will pave the way for improved food quality and safety. Published by Elsevier Ltd.