Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/1/2017
Publication Date: 6/4/2017
Citation: Niemira, B.A. 2017. Cold Plasma: an emerging antimicrobial intervention to improve food safety. [Abstract].American Chemical Society National Meeting. Volume 1, Page 1.
Technical Abstract: Contamination of fresh and fresh-cut fruits and vegetables by foodborne pathogens has prompted research into novel interventions. Cold plasma is a nonthermal food processing technology which uses energetic, reactive gases to inactivate contaminating microbes. This flexible sanitizing method uses electricity and a carrier gas such as air, oxygen, nitrogen or helium; conventional antimicrobial chemical agents are not required. The primary modes of action are via reactive chemical products of the cold plasma ionization process and UV light. Current research has developed a wide array of cold plasma systems which operate at atmospheric pressures or in low pressure treatment chambers. Multi-log reductions of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, norovirus and other pathogens have been demonstrated, but further optimization is needed. This presentation will summarize the science behind this class of devices and describe recent advances in this promising area of technology. Finally, key areas of future research will be described that will facilitate commercialization.