UV-assisted TiO 2 photocatalysis (TUV) is an emerging non-thermal technology that has shown to efficiently inactivate food-borne pathogens. While TUV processing has been a wellestablished technique for water and wastewater treatment, its application in the food industry is minimal. The basic working principle underlying TUV technology is the photocatalytic production of reactive oxygen species (ROS) that carry out redox reactions with species adsorbed on the TiO 2 surface. Studies have confirmed that severe cell damage including destruction of the cytoplasmic membrane, super-coiled plasmid DNA and genomic DNA, and internal organelles occurred when bacteria were exposed to TUV. Recently, TUV has been explored for its applications in surface disinfection and post-harvest disease control of fresh produce, pasteurization of beverages, and anti-microbial food packaging. Although the novel developments in the technology are promising, more research is needed to achieve the practical application of this technology. The intent of this article is to provide an overview of the principles of TUV, the mechanism of microbial inactivation by TUV, and the recent findings on utilization of TUV for microbiological safety of foods and also, to present the prospective opportunities for TUV in the food industry.

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In the food sector, light emitting diodes (LEDs) have a wide range of uses, including improving food production, extending the shelf life of perishables, and—most importantly—improving food safety. LEDs are semiconductor devices that, depending on the kind of conductors they are built of, emit light by electroluminescence across a range of wavelength spectrums. Compared to conventional light sources (ultraviolet [UV] light), LEDs are more energy‐efficient, eco‐friendly and have a lesser environmental impact. Moreover, LEDs have relatively lower warm up time and heat emissions, higher life expectancy and no mercury deposits compared to UV light. This article provides a comprehensive review of the food safety applications of LED showcasing its potential in microbial inactivation of clear, liquid food products as a potential alternative to traditional UV‐light technology. Optical properties (cloudiness, penetration depth of light) of the foods and geometrical design of the LED treatment chamber (distance from light source and intensity, wavelength of the light) play a key role in maximizing LED's efficacy for microbial inactivation. Additionally, a combination of wavelengths and photosensitizing compounds have proven to be synergistic in the application of this technology. There is a need for further research on the effect of LEDs on the safety and quality attributes of food and beverage products to continue with the feasibility assessment required to determine its potential at industrial scale.

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