The increased demand by consumers for fresh-like, safe, nutritious, convenient and flavorful packaged foods have paved the way for the continuous emergence of novel food processing technologies. A number of innovative thermal methods including sous-vide, microwave, radiofrequency and infrared heating and non-thermal methods including high hydrostatic pressure, irradiation and pulsed light technology for processing of packaged foods, have become the subject of active research and development. This article reviews some state-of-the-art approaches used for decontamination of packaged foods with discussion relating to the mechanisms of microbial control, applications to food and limitations associated with their implementation for pre-packaged foods.