There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food‐grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food‐grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.

中文翻译：

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通过食品加工技术和食品级化合物的协同组合灭活食源性病原体

需要开发具有增强抗食源性病原体抗菌能力的食品加工技术。在考虑充分灭活不同食品基质中病原微生物的挑战的同时，新兴技术也有望具有可持续性，并且对食品质量和营养成分的影响最小。食品加工技术和食品级化合物的协同组合具有满足这些需求的巨大潜力。在这些联合处理过程中，食品加工过程直接或间接与添加的化学物质相互作用，从而增强了整体抗菌效果。本综述概述了不同热或非热过程与各种食品级化合物的组合，这些化合物对食品和模型系统中的病原微生物显示出协同抗菌作用。此外，我们总结了负责增强微生物灭活的代表性联合治疗的潜在机制。最后，还讨论了在工业层面进一步开发和技术转让这些新方法的监管问题和挑战。