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Review

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

1
Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G2W1, Canada
2
Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN 55108, USA
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1435; https://doi.org/10.3390/foods9101435
Received: 20 August 2020 / Revised: 27 September 2020 / Accepted: 6 October 2020 / Published: 11 October 2020
(This article belongs to the Section Food Quality and Safety)
Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential. View Full-Text
Keywords: cold plasma; decontamination; food safety; agricultural produce cold plasma; decontamination; food safety; agricultural produce
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MDPI and ACS Style

Varilla, C.; Marcone, M.; Annor, G.A. Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods 2020, 9, 1435. https://doi.org/10.3390/foods9101435

AMA Style

Varilla C, Marcone M, Annor GA. Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review. Foods. 2020; 9(10):1435. https://doi.org/10.3390/foods9101435

Chicago/Turabian Style

Varilla, Carolina, Massimo Marcone, and George A. Annor. 2020. "Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review" Foods 9, no. 10: 1435. https://doi.org/10.3390/foods9101435

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