000127681 001__ 127681
000127681 005__ 20241125101157.0
000127681 0247_ $$2doi$$a10.1016/j.tifs.2023.06.030
000127681 0248_ $$2sideral$$a134763
000127681 037__ $$aART-2023-134763
000127681 041__ $$aeng
000127681 100__ $$0(orcid)0000-0002-8852-9229$$aMartínez, J.M.$$uUniversidad de Zaragoza
000127681 245__ $$aPulsed Electric Fields (PEF) applications in the inactivation of parasites in food
000127681 260__ $$c2023
000127681 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127681 5203_ $$aBackground
Parasites are concerning food-borne pathogens. Some of them are currently not being routinely controlled in food, probably because their burden on public health is underestimated and the relative importance of different transmission routes is not completely known. Parasitic incidences could be avoided if preventive technologies were applied during food processing. Effective inactivation treatments are currently based on heat or freezing, but their side effects collide head-on with current consumer trends and new culinary habits.
Scope and approach
This review describes the potential application of Pulsed Electric Field (PEF) technology in the control of food-borne parasites, with the aim of reducing the viability and infectivity of parasite transmission stages without affecting food quality. Results of published studies performed on different media are critically analyzed and factors affecting the outcomes are examined.
Key findings and conclusions
Recent studies on the topic demonstrate the feasibility of PEF as an alternative to traditional freezing processes for the inactivation of Anisakis in fish. The development of new PEF equipment is advancing at a rapid pace, allowing for food treatment at a scale that would have been unimaginable some years ago. A review of more basic-science studies carried out on buffer media would contribute to progress in addressing the underlying drawbacks that remain to be solved. Thoroughly different fields (parasitology, physics, food engineering, water sanitation, etc.) should converge to achieve the industrial implementation of PEF for the inactivation of food-borne parasites.
000127681 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-20R
000127681 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000127681 590__ $$a15.1$$b2023
000127681 592__ $$a2.999$$b2023
000127681 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b2 / 173 = 0.012$$c2023$$dQ1$$eT1
000127681 593__ $$aFood Science$$c2023$$dQ1
000127681 593__ $$aBiotechnology$$c2023$$dQ1
000127681 594__ $$a32.5$$b2023
000127681 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000127681 700__ $$0(orcid)0009-0000-8889-1263$$aAbad, V.$$uUniversidad de Zaragoza
000127681 700__ $$0(orcid)0000-0001-7831-2483$$aQuílez, J.$$uUniversidad de Zaragoza
000127681 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, J.$$uUniversidad de Zaragoza
000127681 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, G.$$uUniversidad de Zaragoza
000127681 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, I.$$uUniversidad de Zaragoza
000127681 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000127681 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127681 773__ $$g138 (2023), 470-479$$pTrends food sci. technol.$$tTRENDS IN FOOD SCIENCE & TECHNOLOGY$$x0924-2244
000127681 8564_ $$s623627$$uhttps://zaguan.unizar.es/record/127681/files/texto_completo.pdf$$yVersión publicada
000127681 8564_ $$s2494973$$uhttps://zaguan.unizar.es/record/127681/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000127681 909CO $$ooai:zaguan.unizar.es:127681$$particulos$$pdriver
000127681 951__ $$a2024-11-22-12:09:44
000127681 980__ $$aARTICLE