135994 20260217205549.0 doi 10.1016/j.ifset.2024.103732 sideral 138953 ART-2024-138953 eng Lytras, Fotios Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms 2024 Access copy available to the general public Unrestricted Pulsed 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. info:eu-repo/grantAgreement/EC/H2020/955431/EU/Training Network Sustainable Technologies/TRANSIT This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 955431-TRANSIT info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es 6.8 2024 FOOD SCIENCE & TECHNOLOGY 20 / 182 = 0.11 2024 Q1 T1 1.502 2024 Chemistry (miscellaneous) 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 Food Science 2024 Q1 12.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Psakis, Georgios Gatt, Rubén Cebrián, Guillermo Universidad de Zaragoza (orcid)0000-0002-5049-3646 Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Valdramidis, Vasilis 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 95 (2024), e103732 [14 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 1079825 http://zaguan.unizar.es/record/135994/files/texto_completo.pdf Versión publicada 2478253 http://zaguan.unizar.es/record/135994/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:135994 articulos driver 2026-02-17-20:39:46 ARTICLE