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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 Research and Development at the USDA Eastern Regional Research Center

Author
item Niemira, Brendan

Submitted to: Institute of Food Technologists
Publication Type: Trade Journal
Publication Acceptance Date: July 11, 2010
Publication Date: July 21, 2010
Citation: Niemira,B. 2010. Cold Plasma Research and Development at the USDA Eastern Regional Research Center. IFT Nonthermal Processing Division Newsletter

Technical Abstract: Cold plasma is a promising new technology that has been the subject of research effort at the Eastern Regional Research Center (ERRC) since 2004. As a commodity group, the quality and sensory requirements of fresh and fresh-cut fruits and vegetables limit the antimicrobial technologies which can be applied. Cold plasma is a non-contact, water-free non-thermal intervention which has already been demonstrated to be effective in killing Escherichia coli O157:H7, Salmonella, Listeria monocytogenes and other pathogens of concern. The research at ERRC involves adapting existing cold plasma technologies to the specific needs of fresh produce, and developing new cold plasma technologies for expanded implementation. This article will summarize the technologies being researched and the opportunities for future developments.

Last Modified: 11/28/2014
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