**6. Conclusion**

With the rise of the concept of "green consumerism", meeting the consumer demand for nutritious and fresh food in addition to providing food safety has increased interest in non thermal preservation methods. The literature described herein gives an account of some of the non-thermal methods used for the elimination of *Salmonella* from foods. Considering the wide range of conditions under which *Salmonella* can easily grow, it is imperative to apply a combination of intervention technologies. With the advent of these novel methods of food preservation, it is hoped that issues of spoilage and contamination of food products, not only with *Salmonella* spp. but also with many other food spoilage or pathogenic microorganisms could be effectively controlled. Besides, a major impediment in the acceptance of foods processed by these emerging technologies is a lack of information among the consumers. Thus, it is very important to provide proper knowledge to the consumers regarding the benefits of these technologies as a means of food preservation.
