Microbial and Pest Contamination in Nuts: Radio Frequency Disinfestation, and Controlled Atmosphere Preservation – A review

Abstract

Nuts are increasingly recognized for their rich nutritional profile and bioactive potential, making them a significant economic contributor globally. However, the commercialization of nuts necessitates stringent quality control measures to mitigate infestations by insect pests and microorganisms, which can lead to rapid deterioration both pre- and post-harvest. Contamination often arises from inadequate practices in harvesting, packaging, storage, and transportation, heightening the risk of pathogen infection and mycotoxin contamination. To address these challenges, innovative preservation techniques are essential for enhancing food safety and extending shelf-life without compromising quality. Radiofrequency (RF) technology has emerged as a promising solution in food processing, utilizing volumetric heating for effective disinfestation, pathogen pasteurization, drying, and blanching while maintaining product integrity. In contrast, Controlled Atmosphere (CA) storage employs gas composition control to create low-oxygen environments that inhibit microbial growth during storage. This review aims to provide a comprehensive overview of nut safety and preservation by identifying key contamination sources and the microorganisms that target nuts. It will analyze the effectiveness of RF and CA technologies in preserving and decontaminating nuts. By exploring these advanced methods, this study highlights their potential to surpass conventional processes, ultimately improving nut safety and quality throughout the supply chain.