Ucak, IlknurAfreen, MalihaBenova, EvgeniaMarinova, PlamenaBogdanov, TodorTurtoi, MariaPatra?cu, Livia2024-11-072024-11-0720221571-0297https://doi.org/10.1007/978-3-030-92415-7_4https://hdl.handle.net/11480/11360This chapter provides an overview of specific technologies used in nonthermal processing of food: pulsed electric field (PEF), cold plasma (CP), radio-frequency electric field (RFEF), oscillating magnetic field (OMF), electrohydrodynamic processing (EHDF), electron beam (EB) processing and ionizing radiation (IR). These technologies are called electro-technologies because they use the electric field. The electric field is applied in pulses (e.g., pulsed electric field), continuous (e.g., radio-frequency, electrohydrodynamic), or to produce an oscillating magnetic field. Also, the electric field helps the movement of electrons in electron beam processing and contribute to cold plasma. Electro-technologies are subject to intensive scientific research as alternative techniques to heat treatment processing. The main topics of the discussion addressed are the fundamental principle of each electro-technology, the mechanism of inactivation or destruction of microorganisms, research and practical applications, process parameters and factors, advantages and disadvantages. Special attention is paid to advanced control of microbial quality and safety in food technology, agriculture, and biology achieved by applying these electro-technologies. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.eninfo:eu-repo/semantics/closedAccessElectrohydrodynamicElectron beamElectroporationElectrospinningElectrosprayingFood quality and safetyGamma irradiationMicrobial inactivationNonthermal processingPlasma activated waterPulsed electric fieldRadiofrequencyOscillating magnetic fieldBook Chapter9317610.1007/978-3-030-92415-7_42-s2.0-85139010044N/A