Emerging thermal and non-thermal technologies addressing Salmonella contamination in low-moisture spices and herbs

Spices and herbs are vital flavoring agents in food. However, they are particularly vulnerable to microbial contamination primarily due to their open production environments and low water activity, which enhances microbial resistance to conventional pasteurization. In addition, traditional decontamination methods often struggle to balance microbial safety and product quality. This review aims to deliver valuable insights into innovative technologies designed for improving microbial safety and overall quality of spices and herbs while fostering advancements in the industry. This review comprehensively summarizes the principles, applications, and influencing factors of emerging thermal technologies (e.g., radio frequency heating, superheated steam, and vacuum steam) and non-thermal technologies (e.g., ethylene oxide, chlorine dioxide, cold plasma, and ionizing irradiation). Furthermore, it critically discusses the current limitations of these technologies and proposes strategies for future advancements. Novel decontamination technologies show promise in improving microbial safety and preserving the quality of spice and herb products. In particular, radio frequency and chlorine dioxide technologies emerge as promising options for spice decontamination due to their better ability to balance microbial control efficiency and quality retention. Further research should focus on optimizing parameters through models, developing combination technologies, and promoting pilot test verification to facilitate industrial application.