Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage

Most of the preservation methods in the seafood industry are based on the use of heat processes to improve safety, to extend the shelf life, and to reduce the microbial load. However, these methods have some limitations related to the heat-induced changes to flavor, texture, and appearance, especially for fresh fish production and trade. Therefore, in recent years, research by the fresh-fish industry has mostly focused on studying non-thermal technologies that extend shelf life and reduce or destroy pathogens and spoilage, while retaining the sensory and nutrient content of fresh fish. Some non-thermal methods, such as irradiation, high hydrostatic pressure, pulsed light technology, ultraviolet, cold plasma, and ozone treatments, have considerably increased in popularity in the fish industry as decontamination methods that can assist in the production of fish products with improved quality. This paper investigates the ability of various non-thermal technologies to control pathogens and spoilage microorganisms in fresh fish and seafood.