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/or defined gas blends to create a mixture of ions, free electrons, ozone, radical species, and other reactive products. This
Continue Reading Cold plasma processing for food safety
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 are potentially revolutionary.
Plasma, which is considered the fourth state of matter after solids, liquids and gases, is created by
Continue Reading Could cold plasma be the future of food safety? The evidence is mounting
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, low cost operations and no added chemicals. This is a potentially huge breakthrough as delicate fresh produce, like romaine lettuce,
Continue Reading Potentially groundbreaking plasma disinfection research ongoing
When you put one of the toughest bugs on the planet in a match-up with some of the most delicate fresh foods, it doesn’t take a Vegas mathematician to figure the odds are against the food making it through a sterilization process undamaged.
Among the most delicate and most prone
Continue Reading Researchers zap noro on fresh lettuce with blast of ionized gas
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 safety boost to the so-called superfood.
Brendan Niemira, a microbiologist at the U.S. Department of Agriculture’s Eastern Regional Research Center in
Continue Reading Cold plasma proving to be hottest new food safety treatment
