Reduction of the microbial load of food by processing and modified atmosphere packaging

Microbial spoilage of food is a leading cause of food spoilage, which can lead to considerable losses besides the morbidity and/or mortality that accompany outbreaks associated with foodborne pathogens. This may impact the sustainable development goals negatively if not sufficiently tackled. Efforts are being made toward minimizing the disruptive effects of microbes in food and in the production of food, which is safe and nutritious with an extended shelf-life. Novel food processing technologies have been developed to address the challenge of microbial reduction in food and by extension, the production of safe foods. Examples of such nonthermal processing technologies are the application of modified atmosphere packaging (MAP), high-pressure processing, and cold plasma. This chapter explores the efficacy of several processing technologies, with a main focus on MAP, in reducing the microbial load in some foods as well as benefits and drawbacks on the food value chain.