ULTRASOUND AS AN EMERGING TECHNOLOGY FOR THE ELIMINATION OF CHEMICAL CONTAMINANTS IN FOOD: A REVIEW

Abstract

Background: The existence of chemical contaminants in food brings a serious threat to human health. Researchers have been making persistent efforts to eliminate contaminants from food to make it safe for human consumption. Traditional methods, such as washing with various agents, peeling, cooking and chemical oxidants, cannot achieve the desired results. In recent years, non-thermal technology, such as ultrasound, has attracted extensive attention as an emerging technology for removing food contaminants. Scope and approach: This review analyzed the research status of ultrasound in the elimination of food contaminants, studied the transformation products and their potential toxicity during ultrasound treatment, discussed the effect of ultrasound on food quality, and summarized the advantages and disadvantages of ultrasound treatment. At the same time, the challenges of this technology, the problems to be studied, and future development prospects were discussed