Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety

The application of hurdle interventions can improve microbial efficacy as well as ensure food quality. Light-emitting diodes (LEDs), as a promising non-thermal food preservation technology, have increasingly attracted attention in the food industry; however, the technology possesses certain limitations that have impeded widespread adoption by the food industry. In recent years, the combination of LEDs with other intervention strategies (e.g., exogenous photosensitizers, traditional, and novel approaches) has been proposed and attracted much interest. This review aims to provide a comprehensive summary of the current status of LED-based hurdle technologies in the food industry. The review focused on the combined effect and mechanism of different hurdles and LEDs in improving food safety. In addition, the potential as a pre-treatment tool for LEDs was also evaluated for their ability to reduce microbial resistance to other interventions. Finally, some critical issues and challenges have been proposed to be addressed to ensure the efficacy and safety of LED-based hurdles in food systems.