Abstract
Food safety is an essential aspect of food production, focusing on providing healthy food products to the populace. Many emerging novel thermal and nonthermal technologies have been utilized in the processing of agricultural food products to prevent and control food pathogens. Among them, cold atmospheric plasma technology has gained more attention in the last decades due to its efficient inactivation of pathogens, degradation of mycotoxins, treatment of wounds in farm animals, enhancement of reproductive potential in poultry chickens, and improvement of growth rate in poultry fertilized eggs. However, plasma treatment often comes with some undesired changes in quality and functions in some food products because of the generation of secondary metabolites during lipid oxidation and the accumulation of reactive species in food products. This chapter discussed these issues and explained the safety levels of these reactive species in relation to the approved regulatory benchmark and suggested a way forward with regard to cold plasma processing of different food products.
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Muhammad, A.I., Ding, T., Liu, D. (2022). Safety Evaluation of Cold Plasma Technology. In: Ding, T., Cullen, P., Yan, W. (eds) Applications of Cold Plasma in Food Safety. Springer, Singapore. https://doi.org/10.1007/978-981-16-1827-7_15
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DOI: https://doi.org/10.1007/978-981-16-1827-7_15
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Publisher Name: Springer, Singapore
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