Energy that is released in short, high-intensity pulses which can kill microorganisms and, in some cases, inactivate enzymes in foods and packaging.

Two energy sources, pulsed light and pulsed electrical fields offer food processors and packagers weapons to combat contamination and extend product shelf life.

Unlike hydrogen peroxide, pulsed light and electrical fields leave no chemical residues.

Unlike heat sterilization or pasteurization, these energies have little if any negative effect on product, taste, texture, color, or nutrient content of the food.