Ohmic heating has long been used to inactivate pathogens in food products. Several research investigations on the use of ohmic heating technology in the inactivation of microbial hazards in food products are discussed in this review. These studies are discussed under the following sub‐headings: (a) inactivation of microbiological hazards, (b) in combination treatments with other sanitizing technologies, and (c) mathematical modeling, all of which are of long‐standing interest. In this review, we evaluate ohmic heating as a rapid and volumetric heating process that inactivates microbiological hazards in food products. We also examine ohmic heating‐based combination treatments as promising methods to maximize microbial inactivation efficacy and minimize the quality deterioration of food products. We first highlight the fact that most researchers had an interest in the inactivation of vegetative pathogens, whereas only a few focused on the inactivation of bacterial spores. In general, significantly higher treatment conditions were needed to inactivate bacterial spores (>95°C) than vegetative pathogens (>50°C). Studies on the inactivation of viral pathogens by ohmic heating are limited, and further research is needed in this field. In the first part of this review, the nonthermal effects of ohmic heating are also discussed, which is a popular topic in the food industry. Cumulatively, research suggests that that these nonthermal effects are dependent on the treatment conditions and the electrical conductivity of different food samples. Therefore, we suggest that focus should be on the thermal rather than the nonthermal effects of ohmic heating when considering the application of this technology to inactivate pathogens. Finally, we introduced combination technology based on ohmic heating and mathematical modeling, which are of interest recently.

中文翻译：

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欧姆加热在灭活食品中微生物危害中的应用

欧姆加热长期以来一直用于灭活食品中的病原体。这篇综述讨论了关于使用欧姆加热技术灭活食品中微生物危害的一些研究。这些研究在以下子标题下进行讨论：（a）灭活微生物危害，（b）与其他消毒技术的组合处理，以及（c）数学模型，所有这些都是长期以来引起人们关注的。在这篇综述中，我们将欧姆加热评估为一种快速且定量的加热过程，该过程可以灭活食品中的微生物危害。我们还研究了基于欧姆加热的组合处理方法，认为这是使微生物灭活效果最大化并最小化食品质量下降的有前途的方法。我们首先强调一个事实，即大多数研究人员都对植物病原体的灭活感兴趣，而只有少数研究者着重于细菌孢子的灭活。通常，灭活细菌孢子（> 95°C）需要比营养性病原体（> 50°C）更高的治疗条件。通过欧姆加热灭活病毒病原体的研究是有限的，并且在该领域需要进一步的研究。在本综述的第一部分中，还讨论了欧姆加热的非热效应，这是食品工业中的热门话题。累积地，研究表明，这些非热效应取决于处理条件和不同食物样品的电导率。因此，我们建议在考虑使用这项技术灭活病原体时，应将重点放在欧姆加热的热效应而非非热效应上。最后，我们介绍了基于欧姆加热和数学建模的组合技术，这些技术最近受到关注。