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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: Advances in cold plasma technology

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 30, 2011
Publication Date: August 3, 2011
Citation: Niemira, B.A. 2011. Advances in cold plasma technology. International Association for Food Protection Annual Meeting., Milwaukee, Wisconsin., July 31-August 3, 2011., Volume 1, P.1.

Technical Abstract: Foodborne pathogens continue to be an issue on a variety of commodities, prompting research into novel interventions. Cold plasma is a nonthermal food processing technology which uses energetic, reactive gases to inactivate contaminating microbes on meats, poultry and fruits and vegetables. The primary modes of action are due to UV light and reactive chemical products of the cold plasma ionization process. This flexible sanitizing method uses electricity and a carrier gas such as air, oxygen, nitrogen or helium; antimicrobial chemical agents are not required. A wide array of cold plasma systems are under development which operate at atmospheric pressures or in low pressure treatment chambers. Research has shown that reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. This presentation will summarize the science behind this class of devices and describe recent advances in this promising area of technology.

Last Modified: 12/21/2014
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