A REVIEW PAPER ON FOOD SAFETY AND QUALITY

Abstract

This analysis provides an overview of the effect on food safety, efficiency, and the climate of novel non-thermal food technologies. It confirms that the key goal of research in this area is to examine the microbial and/or chemical aspects of food safety. Recent study, however, indicates that certain negative (quality-oriented) characteristics exist in spite of different food safety benefits. Finally, this paper highlights the need for an environmental study of the use of these technologies.In interdisciplinary sciences, in biotechnology and in many other fields of study and application, non-thermal technologies are used. They are used mostly for preservation in the handling of food and waste water in food production. In addition to the negative impact of heat on the nutritional properties of food, consumer demand for minimally processed foods is making non-thermal processing common in the food industry. Ensuring food safety is the key challenge of non-thermal manufacturing, and research efforts are focused on microbial inactivation, food safety, and preservation while preserving the quality of the products collected..