Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Pulsed light (PL) technology has emerged as a promising nonthermal food processing approach that employs short‐duration high‐intensity broad‐spectrum light pulses (200–1100 nm) to inactivate pathogenic and spoilage microorganisms while maintaining food quality. The primary mechanism of microbial inactivation involves photochemical DNA damage through thymine dimer formation complemented by photothermal and photophysical effects, including cellular structure disruption. Critical determinants of PL efficacy include treatment parameters (fluence, pulse number, and spectral composition), biological characteristics of target microorganisms (species, Gram‐stain characteristics, and spore formation), and environmental factors (matrix transparency, surface topography, and packaging material properties). PL exhibits broad‐spectrum antimicrobial activity against bacteria, viruses, molds, and yeasts with susceptibility generally decreasing in the order: Gram‐negative bacteria > Gram‐positive bacteria > bacterial spores > molds. Recent studies have demonstrated microbial reductions exceeding 5–8 log CFU/mL against vegetative bacteria, 2–6 log reduction of fungal spores, and 4 log reduction of virus under optimized fluence conditions, highlighting the strong antimicrobial potential of PL systems. Applications across liquid foods, meat products, fruits, and vegetables have yielded microbial reductions, enhanced bioactive compound concentrations, degraded mycotoxins and pesticide residues, reduced allergens, and extended product shelf life. Combination treatments incorporating ultrasound, mild heat, pulsed electric fields, edible coatings, and photosensitizers demonstrate additive or synergistic effects exceeding individual treatment efficacy. However, industrial adoption remains constrained by limited penetration depth in opaque foods, shadowing effects on irregular surfaces, energy demand, and challenges associated with large‐scale continuous processing. This technology represents a promising sustainable preservation approach for minimally processed foods, but further research focusing on process optimization, industrial‐scale validation, and harmonized global regulatory frameworks is essential for widespread commercial implementation. This review examines the principles, applications, and limitations of PL technology in the food industry.