Decontamination of Foods by Cold Plasma
Abstract
Cold plasma is a novel nonthermal food processing technology for meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium to inactivate microbes without the use of conventional antimicrobial chemical agents. Various cold plasma systems are under development, operating at atmospheric pressure or in low-pressure treatment chambers. Pathogens can be reduced by greater than 5 logs; effective treatment times for Salmonella, Escherichia coli O157:H7, ...
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