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Abstract: Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a rapid, energy-efficient method for inactivating microbial cells and spores while preserving the nutritional and sensory attributes of food. Unlike traditional heating methods, IR technology enhances heating homogeneity, shortens processing time, and reduces energy consumption, making it an environmentally friendly alternative. Additionally, IR processing minimizes water usage, prevents undesirable solute migration, and maintains product quality, as evidenced by its effectiveness in applications ranging from drying fruits and vegetables to decontaminating meat and grains. The advantages of IR heating, including its precise and even heat diffusion, ability to retain color and nutrient content, and capacity to improve the microbial safety of food, position it as a promising tool in modern food preservation. Nevertheless, there are gaps in knowledge with respect to optimal application of IR in foods, especially in the maintenance product quality and the impact of factors such as IR power level, temperature, wavelength (λ), food depth, and target microorganisms on the applicability of this novel technology in food systems. Recent research has attempted to address challenges to the application of IR in food processing such as its limited penetration depth and the potential for surface burns due to high energy which has delayed the widespread utilization of this technology in food processing. Thus, this review critically evaluates the application of IR in food safety and quality, focusing on factors that affect its effectiveness and its use to moderate food quality and safety while comparing its advantages/disadvantages over traditional thermal processing methods. Keywords: infrared heating; food processing; microbial inactivation; food quality; food safety; thermal treatment

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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Anumudu CK, Onyeaka H, Ekwueme CT, Hart A, Isaac-Bamgboye F, Miri T. Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods. 2024; 13(24):4001. https://doi.org/10.3390/foods13244001

Anumudu, Christian K., Helen Onyeaka, Chiemerie T. Ekwueme, Abarasi Hart, Folayemi Isaac-Bamgboye, and Taghi Miri. 2024. "Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation" Foods 13, no. 24: 4001. https://doi.org/10.3390/foods13244001

Anumudu, C.K.; Onyeaka, H.; Ekwueme, C.T.; Hart, A.; Isaac-Bamgboye, F.; Miri, T. Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods 2024, 13, 4001. https://doi.org/10.3390/foods13244001

All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.

Anumudu, C. K., Onyeaka, H., Ekwueme, C. T., Hart, A., Isaac-Bamgboye, F., & Miri, T. (2024). Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods, 13(24), 4001. https://doi.org/10.3390/foods13244001

Feature papers represent the most advanced research with significant potential for high impact in the field. A Feature Paper should be a substantial original Article that involves several techniques or approaches, provides an outlook for future research directions and describes possible research applications.

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