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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #347037

Research Project: Development of Alternative Intervention Technologies for Fresh or Minimally Processed Foods

Location: Food Safety and Intervention Technologies Research

Title: Cold Plasma Technology-principles and applications

item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/20/2017
Publication Date: 10/29/2017
Citation: Niemira, B.A. 2017. Cold Plasma Technology-principles and applications. Meeting Abstract. Volume 1, Page 1, Cornell International Symposium Validation of Nonthermal Technologies, Ithaca,NY; 10/29-31, 2017.

Interpretive Summary:

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.