Abstract:Pulsed intense light is a kind of emerging non-heat treatment technology. The device allows theionization of rare gases to release high-energy pulsed light to reduce the microbial load on a solid surface or liquid food, so as to prolong the shelf life of food This technique does not cause obvious damage to various nutrients, and can also improve certain food physico-chemical properties and sensory quality, which makes up for the defects of traditional thermal sterilization methods and chemical sterilization methods. The photochemical and photothermal effects of pulsed intense light are considered to be the main mechanisms for reducing microbial load in food. Based on comprehensive research on various aspects, pulsed intense light technology has achieved good outcomes in food processing and safety control. This article mainly reviews the application progress of pulsed intense light technology in food processing and safety control, and evaluates the changes in some physico-chemical indexes of food quality caused by different pulsed intense light treatments. Finally, the prospect of pulsed intense light technology and some deficiencies of the technology are provided, which offers a reference for the wide application of pulsed intense light technology in the food industry.