Cold plasma as a novel food processing technology

Authors: Niemira, Brendan; Bermudez-Aguirre, Luz; Sites, Joseph; Ukuku, Dike

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/23/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary: Plasma (an energetic ionized gas) is widely used for industrial materials processing and has recently shown promise as a sanitizing tool for food safety applications. Several different cold plasma technologies have been developed, each with different advantages and disadvantages. Many of these are entirely waterless and therefore suitable for low moisture foods. Others combine cold plasma with mist droplets or bulk water to create plasma-activated sanitizing solutions. The antimicrobial efficacy of cold plasma is related to the specific technology used, the power level used to generate the plasma, the gas mixture used in the plasma emitter and the intensity and length of exposure. An overview of the most mature forms of cold plasma technology is presented in this chapter, with a summary of the published data which is most relevant to the food processing industry. Potential applications for food sanitization and food contact surface treatment are discussed, as well as the current regulatory status and market outlook. This chapter will help food processors and regulators to make science-based decisions that will benefit the American consumer.

Technical Abstract: Plasma (an energetic ionized gas) is widely used for industrial materials processing and has recently shown promise as a sanitizing tool for food safety applications. This is largely due to new technologies which easily produce nonthermal plasmas (NTPs) at normal atmospheric pressure. Originally developed for use on delicate electronics, heat-sensitive medical devices and in biomedical and dental applications, a growing body of literature is evaluating NTP for application to foods and beverages as a sanitizing and/or conditioning step. Several different NTP technologies have been developed, each with different advantages and disadvantages. Many of these are entirely waterless and therefore suitable for low moisture foods. Others combine NTP with mist droplets or bulk water to create plasma-activated sanitizing solutions. NTP has been shown to injure and inactivate pathogenic bacteria on inert food contact surfaces, on a variety of foods and in liquids. The antimicrobial efficacy of NTP is related to the specific technology used, the power level used to generate the plasma, the gas mixture used in the plasma emitter and the intensity and length of exposure. An overview of the most mature forms of NTP is presented, with a summary of the published data which is most relevant to the food processing industry. Potential applications of NTP for food sanitization and food contact surface treatment are discussed, as well as the current regulatory status and market outlook for NTP/cold plasma technologies.