Abstract: Non-thermal food processing technology is an emerging sterilization technology. Due to its virtues such as decreasingthe nutrient loss and freshness maintenance, non-thermal processing technology is being applied in food industry gradually. Thispaper reviewed the inactivation effect of non-thermal processing technology, such as ultra-high pressure, pulsed electric field andionizing radiation, on the pathogenic and spoilage microorganisms in fruit and vegetable juice on the basis of analysis of themicrobiological hazards of fruit and vegetable juice.

Key words: non-thermal food processing technology, microbiological safety, fruit and vegetable juice, ultra-high pressure, pulsed electric field, ionizing radiation