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Cold plasma technology: An insight on its disinfection efficiency of various food systems

Cold plasma technology: An insight on its disinfection efficiency of various food systems Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Science and Technology International SAGE

Cold plasma technology: An insight on its disinfection efficiency of various food systems

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References (81)

Publisher
SAGE
Copyright
© The Author(s) 2022
ISSN
1082-0132
eISSN
1532-1738
DOI
10.1177/10820132221089169
Publisher site
See Article on Publisher Site

Abstract

Cold plasma technology is considered as one of the novel potential non-thermal techniques for food disinfection. The acceptability of any food product depends upon its physicochemical properties and shelf life. Recent studies have confirmed that plasma can effectively reduce the pathogenic microbes in various food systems. Further, there are reports that cold plasma showed minimal or no effect on the physicochemical and sensory properties of the foods owing to its low-temperature operation. The present review explores the recent reports on cold plasma technology emphasizing its disinfection efficacy on different food categories. Various researchers have demonstrated that plasma successfully reduced the microorganisms on cereals, milk, meat, fish and spices. Therefore, based on the current research, it can be suggested that cold plasma is an effective disinfectant technology for the inactivation of pathogenic microorganisms, and its non-thermal and environmentally friendly nature is an added advantage over traditional processing technologies.

Journal

Food Science and Technology InternationalSAGE

Published: Jun 1, 2023

Keywords: Non-thermal preservation technologies; cereals; milk and dairy products; meat products

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