The world's perishable and imperishable food production is rising as a result of agricultural technological advancements, but the production is greatly influenced by the cyclical nature of the world's seasons. As a result, civilised society has adopted food processing and preservation techniques to preserve such seasonal food and supply consumers all year long. Although thermal preservation techniques have been around for a while, they significantly modify the food being preserved, especially its flavour. Demand for alternative food processing processes is rising internationally due to healthy eating trends and desires for high-quality foods. The growing demand for high-quality, fresh-like food items has led to research on non-thermal food processing techniques. An novel method for improving food quality that replaces traditional thermal methods is called pulsed electric field (PEF). PEF technology benefits include shorter processing times, lower process temperatures, and environmental friendliness. The PEF procedure works by exposing a food product to a pulsed electric field in a treatment zone. PEF causes a trans-membrane potential to be produced between cell membranes, which results in cell death when a microbe is exposed to it. The effectiveness of the PEF therapy may be determined using both biological and electrical data, such as cell size and structure, such as voltage amplitude, pulse width, and frequency. Since the PEF technology's parameters are interdependent, it is possible to study the impact of each parameter alone as well as in conjunction with the others. If the electrical energy transmitted to the food product is increased, the bacteria may be greatly inactivated newline.

Keywords: PEF, Inactivation, Microorganisms, Shelf life, Perishable.