Cold plasma for food processing and preservation

Authors: Niemira, Brendan; Ukuku, Dike; Olanya, Modesto; Bermudez-Aguirre, Luz

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/13/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary: na

Technical Abstract: Cold plasma is an emerging nonthermal food processing technology which uses ionized gas to inactivate pathogenic bacteria, viruses, parasites, and fungi on foods and food contact surfaces. Research has shown that cold plasma is broadly effective as an antimicrobial intervention, capable of improving the safety and shelf life of fresh and fresh-cut fruits and vegetables, meats, poultry, grains, seeds, and low moisture foods such as powders and spices. Cold plasma does not rely on chlorine, organic acids, ammonium ions, or other conventional sanitizers. Because it is produced using limited inputs, typically air, water, and high voltage electricity, cold plasma is an attractive option as an efficient, green sanitizing option. Various types of equipment are available to produce different forms of cold plasma, each with strengths and limitations. This chapter will discuss the current state of the art in cold plasma research as an antimicrobial treatment and will present an outline of the path forward for scale up to commercialization.