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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Photons and electrons: advances in using cold plasma, irradiation, UV and other energy-based treatments for fresh and fresh-cut produce

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 25, 2012
Publication Date: June 25, 2012
Citation: Niemira, B.A. 2012. Photons and electrons: advances in using cold plasma, irradiation, UV and other energy-based treatments for fresh and fresh-cut produce. Meeting Abstract.Institute of Food Technologies Annual Meeting., Las Vegas, Nevada., June 25-28,2012., Volume 1, Page 1.

Technical Abstract: Conventional antimicrobial treatments for fresh produce rely on chemical compounds and physical contact to inactivate and remove bacterial contamination. Recent research has identified a number of energy-based alternative technologies to improve the safety of fresh and fresh-cut fruits and vegetables. In some cases, such as UV light, these technologies have a substantial body of information with other applications, and are being adapted to use with produce. In other cases, such as with electron-beam irradiation, advances in technology are driving new research. Other technologies, such as pulsed visible light and cold plasma, are newer areas of research that hold promise as antimicrobial processes which can reduce the viability of Salmonella, E. coli O157:H7, L. monocytogenes and other bacterial pathogens on produce. This presentation will provide a research update on these energy-based interventions. For each of these types of technology, ongoing research is addressing the commodities most suited for treatment, the impact of the treatments on produce quality and the ability of the intervention technology to integrate with conventional chemical treatments so as to meet the needs of the industry.

Last Modified: 4/18/2014
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