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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » Research » Publications at this Location » Publication #414807
Research Project: Validation and Commercialization of Innovative Processing Technologies

Location: Characterization and Interventions for Foodborne Pathogens

Title: Cold plasma processing for food safety

Author
item Niemira, Brendan

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: 4/28/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Cold plasma is an emerging food processing technology which has been shown to effectively inactivate pathogenic bacteria,viruses, parasites, and fungi. The process uses high-voltage electricity to ionize air and/or defined gas blends to create a mixture of ions, free electrons, ozone, radical species, and other reactive products. This energetic plasma, which operates near room temperature, has been tested with fruits, vegetables, nuts, meats, cheeses, poultry, seeds, powders, and other foods. This column discusses cold plasma technology, modes of action, potential for application and implementation, technology transfer, and commercialization.