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Open research questions in Microbial Inactivation Methods

201 gap statements mined from Microbial Inactivation Methods papers in our 7.9M-paper local library, which holds 1,187 papers on the topic — drawn mostly from each paper's own stated research gap, future-work, challenge and limitation notes, and its abstract. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one.

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What the literature leaves open

  • However, the effect of US-PAW treatment on the quantity of microorganisms in different food matrices and the storage period on their quality remains to be observed.

    Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli · 2025 · DOI

  • Notably, research progress on VBNC induction by various non-thermal processing technologies has been highly inconsistent. Most studies have been devoted to discovering cell entry into the VBNC state, and mechanism exploration has remained limited.

    The Effect of Non-Thermal Processing on the Fate of Pathogenic Bacteria and Hidden Hazardous Risks · 2025 · DOI

  • However, the observation that texture softening occurred in low-pectin celery regardless of calcium content highlights a key limitation of HPP-assisted firming: its effectiveness is constrained in matrices lacking sufficient pectin for structural reinforcement.

    Microstructural and Enzymatic Contributions to Texture in High Pressure Processed Fruits and Vegetables · 2025 · DOI

  • Although preliminary and based on a small patient cohort, these findings suggest a dual benefit—both hemostatic and potentially cytoreductive—warranting further investigation.

    Pioneering Endoscopic Calcium-Electroporation in Gastric Cancer: A Case Series of an Emerging Therapeutic Approach · 2025 · DOI

  • The gap in the literature is the need for a review of the effects of HPP on antioxidant properties. There is a lack of understanding of the advantages and limitations of HPP. The paper seeks to address this gap by reviewing the recently published literature on HPP.

    Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E) and Antioxidant Activity in Fruit and Vegetable Preparations: A Review · 2025 · DOI

  • One of the challenges is to optimize the physical disruption methods for specific cell types and compounds. Another challenge is to scale up the physical disruption methods for industrial applications. The paper also identifies the need to address key research challenges to advance the field of physical extractions.

    Physical Cell Disruption Technologies for Intracellular Compound Extraction from Microorganisms · 2024 · DOI

  • Although the effect of the addition of carrot fiber powder on the bioaccessibility of lipophilic compounds in HPP-treated smoothies needs to be further investigated, the incorporation of this food additive from industrial residues promotes circular economy practices and increases the health potential of this type of beverage.

    High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E · 2024 · DOI

  • Current guidelines for these issues remain controversial and inconclusive; hence, apoptosis induction via non-thermal IRE ablation can be considered an attractive alternative because it triggers immunogenic cascades that debulk and selectively ablate tumors and has a relatively short procedure time compared with ESD and surgery.

    Biphasic Regulation of Apoptosis Following Gastric Irreversible Electroporation Using Tissue Immunohistochemistry of Activated Caspase-3 with TUNEL Method · 2024 · DOI

  • Limited understanding of the effects of electric field processing on protein fractions from various sources. Need for novel food processing technologies that can improve human health and well-being. Gap in the development of sustainable protein sources and food processing technologies.

    Electrical Fields in the Processing of Protein-Based Foods · 2024 · DOI

  • Limited understanding of the impact of pulsed electric field and high-pressure treatments on potato quality. Maintaining the microbial stability of fresh-cut potatoes during refrigerator storage.

    Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes · 2024 · DOI

  • The need for effective methods to preserve the quality of fresh-cut potatoes. The limited understanding of the impact of pulsed electric field and high-pressure treatments on potato quality. The lack of studies on the combination of these treatments with anti-browning agents to improve potato shelf life.

    Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes · 2024 · DOI

  • The paper identifies the challenge of eliminating spore-forming bacteria, which are exceptionally resistant to HHP. It also discusses the issue of bacterial resistance to antibiotics and the need for alternative methods of food preservation. The article mentions the challenge of preserving the fresh appearance and taste of food products while ensuring microbiological safety.

    The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products · 2024 · DOI

  • There is no available research on the use of HHP and bacteriophages in the elimination of spore-forming bacteria. The paper identifies the need for new or combined methods of food preservation to ensure microbiological safety.

    The Novel Concept of Synergically Combining: High Hydrostatic Pressure and Lytic Bacteriophages to Eliminate Vegetative and Spore-Forming Bacteria in Food Products · 2024 · DOI

  • The effects of thermosonication on the nutritional quality of blackcurrant juice were a concern. The study had to balance the need to inactivate microorganisms with the need to preserve the nutritional quality of the juice.

    Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice · 2024 · DOI

  • There is a lack of understanding about the effects of thermosonication on blackcurrant juice. The optimal conditions for thermosonication of blackcurrant juice are not well established. There is a need for alternative treatment methods to pasteurization that can improve the quality of blackcurrant juice.

    Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice · 2024 · DOI

  • The need to control physical, biological, and chemical hazards in infant and baby food products.

    Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review · 2024 · DOI

  • The paper identifies the lack of reliable modeling of microorganism decay after high pressure treatment as a significant gap. The development of new technologies for sustainable food preservation is also identified as a gap. The authors note that the current HPP and HPT technologies have limitations, including the need for high energy input and the potential for nutrient degradation.

    Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society · 2024 · DOI

  • One challenge is the ability of B. cereus spores to survive in diverse environmental conditions. Another challenge is the need to consider matrix effects in plasma treatment to ensure effective inactivation of pathogenic microorganisms. The study also faces the challenge of optimizing the plasma treatment parameters, such as power and treatment duration, to achieve significant reductions in B. cereus counts.

    Inactivation of Bacillus cereus Spores and Vegetative Cells in Inert Matrix and Rice Grains Using Low-Pressure Cold Plasma · 2024 · DOI

  • The gap is related to the lack of consideration of matrix effects in plasma treatment. The study aims to address this gap by investigating the effects of plasma treatment on B. cereus in an inert matrix and rice grains.

    Inactivation of Bacillus cereus Spores and Vegetative Cells in Inert Matrix and Rice Grains Using Low-Pressure Cold Plasma · 2024 · DOI

  • The need to maintain the nutritional and sensory properties of blackberries during processing. The challenge of reducing food waste and enhancing the nutritional profiles of baked goods.

    Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders · 2024 · DOI

  • The lack of alternative uses for downgraded blackberries. The need for a sustainable and healthy method for utilising damaged fruits. The limited understanding of the effects of US-HAD on the physicochemical and sensory properties of blackberry powders.

    Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders · 2024 · DOI

  • The paper identifies a gap in the utilization of grape pomace, which is often discarded or used in conventional products. There is a need for alternative and innovative strategies to create products with added value from grape pomace.

    Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment · 2024 · DOI

  • Investigate other drying methods and their effects on pumpkin pulp. Compare the results to other types of pumpkin. Study the effects of drying on other nutritional components of pumpkin pulp.

    Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp · 2024 · DOI

  • Key research challenges that need to be addressed to advance the field of physical extractions - The efficiency of disruption increased as specific treatment energy increased, while the field strength had minimal…

    Physical Cell Disruption Technologies for Intracellular Compound Extraction from Microorganisms · 2024 · DOI

  • Investigate the effect of HHP on other types of grape pomace, - Study the effect of HHP on the preservation of phenolic compounds in other food products, - Examine the potential applications of HHP-treated grape pomace in the food…

    Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment · 2024 · DOI

Most-cited papers in Microbial Inactivation Methods

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Open questions raised by papers listed on this page include: (1) There is a lack of understanding of the advantages and limitations of HPP (“Effects of High-Pressure Processing (HPP) on Antioxidant Vitamins (A, C, and E)…”, 2025); (2) The lack of studies on the combination of these treatments with anti-browning agents to improve potato shelf life (“Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure…”, 2024); (3) There is no available research on the use of HHP and bacteriophages in the elimination of spore-forming bacteria (“The Novel Concept of Synergically Combining: High Hydrostatic Pressure and…”, 2024); (4) There is a lack of understanding about the effects of thermosonication on blackcurrant juice (“Effects of Thermosonication on the Antioxidant Capacity and Physicochemical,…”, 2024); (5) The paper identifies the lack of reliable modeling of microorganism decay after high pressure treatment as a significant gap (“Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure…”, 2024). 201 gap statements have been mined from Microbial Inactivation Methods papers in our 7.9M-paper local library, which holds 1,187 papers on the topic; the gaps come from whichever of those papers state one. They are mostly the research gaps the authors state and the papers' abstracts, plus future-work, limitations and challenges passages. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one, so you can read the original claim in context.

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