pathogenreduction

Pathogen reduction is the set of processes and technologies that decrease the presence or viability of disease-causing microorganisms in a product or environment, aiming to lower the risk of transmission or contamination. The term is used across healthcare, food safety, and water sanitation to describe methods that inactivate, remove, or otherwise reduce pathogens while preserving product quality where possible.

In blood safety, pathogen reduction technologies include photochemical inactivation using psoralen compounds with UVA light and riboflavin with UV light, as well as solvent/detergent treatment and, in some contexts, pasteurization and nanofiltration. These approaches target viruses, bacteria, and parasites in blood components such as plasma and platelets. Efficacy can vary by pathogen type; non-enveloped viruses and prions can be less affected, and treatment can impact certain product attributes.

In food safety, pathogen reduction methods include high-pressure processing, heat-based pasteurization, irradiation, ultraviolet light treatment, and chemical antimicrobials to lower microbial load on meats, produce, dairy, and juice. These technologies are selected to balance safety improvements with nutritional and sensory quality.

In water treatment, disinfection or sanitation steps such as chlorination, ultraviolet irradiation, and ozonation are used to reduce pathogenic microorganisms in drinking water and wastewater, often in combination with filtration and other barriers.

Considerations include regulatory approvals, cost, equipment needs, and potential formation of disinfection byproducts or sensory changes. Ongoing research seeks to broaden efficacy across diverse pathogens while preserving product integrity and consumer acceptance.