Cold plasma is an emerging food processing technology which has been shown to effectively inactivate pathogenic bacteria, viruses, parasites, and fungi. The process uses high-voltage electricity to ionize air and/
Cold plasma has captured scientists’ imagination in almost every field, and food safety is no exception. The USDA and consumer groups continue to fund cold plasma research, and the results
A Drexel University research team is developing a cold plasma wash water treatment that could kill harmful pathogens and be used with delicate fresh produce with no adverse quality effects,
Described as a “purple blow torch” by food safety scientists, cold plasma treatment can kill 99.9 percent of norovirus on blueberries without damaging the delicate fruit, giving a food
