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Cold Plasma Hurdled Strategies for Food Safety Applications

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Applications of Cold Plasma in Food Safety

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Abstract

The application of hurdle interventions can improve the microbicidal efficacy as well as assure the food quality. Cold plasma (CP) is a promising decontamination technology and has gained a lot of interests in food industry. In recent few years, the combination of CP with other techniques (e.g., mild heat, organic acids, essential oils, ultrasound, bacteriophage) has been proposed and attracted a lot of interest. In this chapter, a comprehensive summary about the current status of cold plasma-based hurdle technologies was provided. Furthermore, the factors (e.g., treatment sequence, equipment configuration, microbial properties) affecting the antimicrobial efficacy of cold plasma-based hurdle have also been presented in detail, which should be carefully considered during designing and optimizing the hurdle technique. The effects of cold plasma-based technologies on the quality attributes (e.g., color, texture, flavor) of food were also evaluated in this chapter. More cold plasma-based hurdle technologies with efficient antimicrobial efficacy and good quality retainment require further research to discover.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Xinyu Liao & Tian Ding

  2. Ningbo Research Institute, Zhejiang University, Ningbo, China

    Xinyu Liao & Tian Ding

  3. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, China

    Yue Zhang

  4. Research Center for Environmental Ecology and Engineering, Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China

    Xihong Zhao

Authors
  1. Xinyu Liao
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  2. Yue Zhang
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  3. Xihong Zhao
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  4. Tian Ding
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Corresponding author

Correspondence to Xinyu Liao .

Editor information

Editors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia

    P.J. Cullen

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

    Wenjing Yan

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Liao, X., Zhang, Y., Zhao, X., Ding, T. (2022). Cold Plasma Hurdled Strategies for Food Safety Applications. 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_14

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