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The presence of microbial and insect/mite pests in foods and agricultural commodities, particularly in fresh produce, dried foods, nuts, grains, seeds, nursery plants, ornamental flowers and in wood products (i.e. pallets), continues to be a major factor affecting their condition for safe distribution and use in local, regional and international markets. As a mean to reduce the potential of propagating non-indigenous pests, postharvest (mandatory) treatment modalities and quarantine barriers have been imposed to regulate transportation and distribution of many of these products worldwide. These regulations define strategies for the detection, control, or eradication techniques for controlling quarantine insect and mite pests. Today, more than 6,500 nonnative species are already established in the United Sates and approximately 15% of these species are either economically or environmentally harmful (Pimentel, Lach, Zuniga et al., 1999). Control or eradication practices for arthropod pests are mostly based on chemical pesticides, although host removal, adequate agricultural production practices, biological control agents, and sterile insect release are often techniques applied in place off or in conjunction with pesticides. Among the most important quarantine plant pests, various exotic fruit flies have been identified in the USA as threats to more than 250 crops. On the other hand, the presence of moths in stored products represents important and unacceptable risks to many growing and expanding agricultural regions worldwide. If detected, affected commodities must be processed with effective control or eradication techniques. If unattended, losses in product’s quality represent unacceptable economic losses. Chemical pesticides, waxes, coatings, thermal treatments (heated air; hot water immersion), modified atmospheres, cold storage (refrigeration), and irradiation are some of the processes that have helped industry meet current challenges and demands. Lately, however, new consumer preferences, trends and regulatory interventions have increased the needs for minimally processed foods with low or no residual chemicals. This new trend requires that less invasive or chemical-free alternatives become available to replace or minimize the use of pesticides. Furthermore, recent concerns associated with potential terrorist threats using microbial contaminants or other pests, have increased the need to develop alternatives to

Non-Chemical Disinfestation of Food and Agricultural Commodities with Radiofrequency Power