127681 20250131161522.0 doi 10.1016/j.tifs.2023.06.030 sideral 134763 ART-2023-134763 eng Martínez, J.M. Universidad de Zaragoza (orcid)0000-0002-9337-417X Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food 2023 Access copy available to the general public Unrestricted Background 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. info:eu-repo/grantAgreement/ES/DGA/A03-20R info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 15.1 2023 FOOD SCIENCE & TECHNOLOGY 2 / 173 = 0.012 2023 Q1 T1 2.999 2023 Food Science 2023 Q1 Biotechnology 2023 Q1 32.5 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Abad, V. Universidad de Zaragoza (orcid)0009-0000-8889-1263 Quílez, J. Universidad de Zaragoza (orcid)0000-0001-7831-2483 Raso, J. Universidad de Zaragoza (orcid)0000-0003-3957-9091 Cebrián, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 Álvarez-Lanzarote, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X 1009 773 Universidad de Zaragoza Dpto. Patología Animal Área Sanidad Animal 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 138 (2023), 470-479 Trends food sci. technol. TRENDS IN FOOD SCIENCE & TECHNOLOGY 0924-2244 623627 http://zaguan.unizar.es/record/127681/files/texto_completo.pdf Versión publicada 2494973 http://zaguan.unizar.es/record/127681/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:127681 articulos driver 2025-01-31-16:13:28 ARTICLE