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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: Cold plasma as a food processing technology

Author
item Niemira, Brendan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 16, 2012
Publication Date: June 29, 2012
Citation: Niemira, B.A. 2012. Cold plasma as a food processing technology. Book Chapter. Encyclopedia of Agricultural, Food and Biological Engineering,DOI:10.1081/E-EAFE2-120048302.

Technical Abstract: Cold plasma uses energetic, reactive gases to inactivate contaminating microbes on a variety of foods, such as meats, poultry and fruits and vegetables. The primary modes of action are reactive chemical species and ultraviolet light. Various cold plasma systems are under development, operating at ambient pressures or in low pressure treatment chambers. Pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus can be reduced by greater than 5 logs. Depending on processing conditions, treatment times can range from 120 s to as little at 3 s. Cold plasma therefore holds promise as a rapid, effective nonthermal food processing technology.

Last Modified: 8/29/2014
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