Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatments often compromise meat quality, generate harmful residues, and require high energy inputs. This necessitates the exploration of alternative non-ionizing technologies for ensuring meat safety and quality. This review provides a comprehensive analysis of the latest advancements, limitations, and future prospects of non-ionizing technologies for meat decontamination, with a specific focus on ultrasonication. It further investigates the comparative advantages and disadvantages of ultrasonication against other prominent non-ionizing technologies such as microwaves, ultraviolet (UV) light, and pulsed light. Additionally, it explores the potential of integrating these technologies within a multi-hurdle strategy to achieve enhanced decontamination across the meat surface and within the matrix. While non-ionizing technologies have demonstrated promising results in reducing microbial populations while preserving meat quality attributes, challenges remain. These include optimizing processing parameters, addressing regulatory considerations, and ensuring cost-effectiveness for large-scale adoption. Combining these technologies with other methods like antimicrobial agents, packaging, and hurdle technology holds promise for further enhancing pathogen elimination while safeguarding meat quality.

中文翻译：

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超声波与非电离技术在肉类净化方面的新兴应用对比综述


肉类在整个生产、加工和储存链中极易受到有害微生物的污染，构成重大的公共卫生风险。化学消毒剂和热处理等传统的净化方法通常会损害肉类质量，产生有害残留物，并且需要高能量输入。这就需要探索替代的非电离技术来确保肉类安全和质量。本综述对肉类净化非电离技术的最新进展、局限性和未来前景进行了全面分析，特别关注超声波。它进一步研究了超声波处理与其他著名的非电离技术（例如微波、紫外线 (UV) 和脉冲光）的比较优缺点。此外，它还探索了将这些技术整合到多障碍策略中的潜力，以实现肉类表面和基质内增强净化。尽管非电离技术在减少微生物数量、同时保持肉类品质方面取得了可喜的成果，但挑战仍然存在。其中包括优化处理参数、解决监管问题以及确保大规模采用的成本效益。将这些技术与抗菌剂、包装和栅栏技术等其他方法相结合，有望进一步增强病原体消除，同时保障肉类质量。