Nonthermal methods utilize physical and chemical interventions to inactivate pathogens. For example, HPP uses high pressure (up to 600 MPa) to disrupt cell membranes, effectively killing bacteria and viruses. UV light, on the other hand, employs ultraviolet radiation to damage the DNA of microorganisms, rendering them unable to reproduce. PEF exposes food to short bursts of high voltage, leading to cell membrane disruption.
