doi:10.1016/j.ifset.2024.103732engLytras, FotiosPsakis, GeorgiosGatt, RubénCebrián, GuillermoRaso, JavierValdramidis, VasilisExploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanismsART-2024-138953Pulsed 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.2024http://zaguan.unizar.es/record/13599410.1016/j.ifset.2024.103732http://zaguan.unizar.es/record/135994oai:zaguan.unizar.es:135994info:eu-repo/grantAgreement/EC/H2020/955431/EU/Training Network Sustainable Technologies/TRANSITThis project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 955431-TRANSITINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 95 (2024), e103732 [14 pp.]by-nchttps://creativecommons.org/licenses/by-nc/4.0/deed.esinfo:eu-repo/semantics/openAccess