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Currently, food safety is the main objective of the food industry without neglecting its sensory and nutritional quality, so the emerging technologies are presented as an alternative to conventional ones, in order to correct, avoid or reduce the modification of texture, color and development of undesirable flavors generated by thermally treating foods. Therefore, in this paper non-thermal emerging technologies are shown, such as: high hydrostatic pressure, electrical pulses, high-frequency ultrasound, ionizing radiation and cold plasma, as well as their mechanisms for inactivating microorganisms. A brief review of the advantages and disadvantages of the application of these technologies in food is made and finally the areas of opportunity that drive the development and widespread application of emerging non-thermal technologies are presented. [ABSTRACT FROM AUTHOR]