000135994 001__ 135994 000135994 005__ 20240704095849.0 000135994 0247_ $$2doi$$a10.1016/j.ifset.2024.103732 000135994 0248_ $$2sideral$$a138953 000135994 037__ $$aART-2024-138953 000135994 041__ $$aeng 000135994 100__ $$aLytras, Fotios 000135994 245__ $$aExploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms 000135994 260__ $$c2024 000135994 5060_ $$aAccess copy available to the general public$$fUnrestricted 000135994 5203_ $$aPulsed electric field (PEF) is a food processing technology based on the phenomenon of electroporation for the inactivation of microorganisms with main advantage the minimal effect on the quality (nutritional, functional, and sensorial) characteristics of the food products. Despite the plethora of research literature on PEF-processed food safety, PEF's industrial application as an alternative of classical pasteurization is limited and mainly at industrial level is focused on high acid-liquid food products. Thus, the thorough assessment of the antimicrobial efficiency of PEF, coupled with the meticulous identification of key microbial resistance mechanisms is scientifically imperative. These efforts are essential for refining the process and exploring potential enhancements through synergistic integration and combination with other methods or/and hurdles. On this basis this manuscript aims to critically review and summarise: a) the antimicrobial mechanism of action, b) the microbial inactivation efficiency, and c) the effect of PEF at a microbial genomic/transcriptomic level. 000135994 536__ $$9info:eu-repo/grantAgreement/EC/H2020/955431/EU/Training Network Sustainable Technologies/TRANSIT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 955431-TRANSIT 000135994 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/ 000135994 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000135994 700__ $$aPsakis, Georgios 000135994 700__ $$aGatt, Rubén 000135994 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000135994 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza 000135994 700__ $$aValdramidis, Vasilis 000135994 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000135994 773__ $$g95 (2024), e103732 [14 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564 000135994 8564_ $$s1079825$$uhttps://zaguan.unizar.es/record/135994/files/texto_completo.pdf$$yVersión publicada 000135994 8564_ $$s2478253$$uhttps://zaguan.unizar.es/record/135994/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000135994 909CO $$ooai:zaguan.unizar.es:135994$$particulos$$pdriver 000135994 951__ $$a2024-07-04-07:59:44 000135994 980__ $$aARTICLE