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Nonthermal Plasma Inactivation of Food-Borne Pathogens

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Abstract

Nonthermal plasma (NTP) is electrically energized matter and is composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP technology is an emerging nonthermal technology with potential applications for sterilization in the food industries. An upsurge in the research activities for plasma-based inactivation of food-borne pathogens is evident in recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce including; dried nuts and packaging materials. This paper reviews the action of plasma agents on the microbial classes and describes proven and potential applications in food processing. Novel developments in the technology and a future outlook for the application to foods are discussed.

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This work is supported by the IRCSET Embark Initiative.

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Authors and Affiliations

  1. School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

    N. N. Misra & P. J. Cullen

  2. Manchester Food Research Centre, Manchester Metropolitan University, Manchester, M14 6HR, UK

    B. K. Tiwari

  3. Department of Food Engineering, Central Food Technological Research Institute, Council for Scientific and Industrial Research (CSIR), Mysore, 570 020, India

    K. S. M. S. Raghavarao

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  1. N. N. Misra
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Misra, N.N., Tiwari, B.K., Raghavarao, K.S.M.S. et al. Nonthermal Plasma Inactivation of Food-Borne Pathogens. Food Eng Rev 3, 159–170 (2011). https://doi.org/10.1007/s12393-011-9041-9

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