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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Title: Cold plasma - a non-thermal processing technology to inactivate human pathogens on foods

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2010
Publication Date: September 15, 2010
Citation: Niemira, B.A. 2010. Cold plasma - a non-thermal processing technology to inactivate human pathogens on foods [abstract]. International Citrus and Beverage Conference. p. 1.

Technical Abstract: Cold plasma is a novel non-thermal food processing technology, suitable for application to fresh and fresh-cut fruits and vegetables. Reductions of 3-5 logs have been achieved against human pathogens such as Salmonella and E. coli O157:H7 on fresh produce and against phytopathogens and spoilage organisms such as Aspergillus spp. and Penicillium spp. on grains and legumes. Research in cold plasma processing at the USDA’s Eastern Regional Research Center is focused on developing this technology into an effective tool to improve the safety of a variety of foods, food contact surfaces and containers. Although promising, cold plasma is an unfamiliar technology. This presentation will provide an introduction to cold plasma, to explain what it is, to describe the equipment used to generate and control it, and to report how it’s been used to inactivate pathogens and spoilage organisms, and finally to discuss future applications of this technology.

Last Modified: 12/17/2014
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