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Plasma froid et décontamination des aliments

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FOOD PROTECTION 30/03/17 Présentation : Potential of atmospheric cold plasma for biofilm control in food processing. Toxins (Basel). 2016 May; 8(5): 125. Use of Cold Atmospheric Plasma to Detoxify Hazelnuts from Aflatoxins. FRESH PLAZA 27/01/17 Italy: Cold atmospheric plasma treatment against hazelnut aflatoxins. Italy is the second leading hazelnut producer after Turkey, covering 13% of the global production.

FRESH PLAZA 27/01/17 Italy: Cold atmospheric plasma treatment against hazelnut aflatoxins

Hazelnuts (Corylus avellana L.) - Tonda Gentile Trilobata cultivar - are widely cultivated in Piedmont, where they adapt well to the continental climate and reach excellent quality. The confectionery industry processes 90% of the domestic production, while the remaining 10% is consumed fresh, both in-shell and shelled. The former are generally used for fresh consumption, while the latter are used as a raw material by the food and cosmetic industries. Hazelnuts can be contaminated by fungal species, part of the Aspergillus genus, that can produce aflatoxins. In particular, A. parasiticus can produce four aflatoxins (B1, B2, G1, G2), while A. flavus can only produce B1 and B2. PROCESS 23/02/15 Le plasma froid décontamine les fruits et légumes frais.

Sci Rep. 2014; 4: 5859. Effects of cold plasma treatment on seed germination and seedling growth of soybean. Front Microbiol. 2016; 7: 977. Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma. J Food Sci. 2014 May;79(5):M917-22. Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella biofilms. Cross-contamination of foods from persistent pathogen reservoirs is a known risk factor in processing environments.

J Food Sci. 2014 May;79(5):M917-22. Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella biofilms.

Industry requires a rapid, waterless, zero-contact, chemical-free method for removing pathogens from food contact surfaces. Cold plasma was tested for its ability to inactivate Salmonella biofilms. A 3-strain Salmonella culture was grown to form adherent biofilms for 24, 48, or 72 h on a test surface (glass slides). These were placed on a conveyor belt and passed at various line speeds to provide exposure times of 5, 10, or 15 s. The test plate was either 5 or 7.5 cm under a plasma jet emitter operating at 1 atm using filtered air as the feed gas. Practical Application Pathogens such as Salmonella can form chemical-resistant biofilms, making them difficult to remove from food contact surfaces.

DUBLIN INSTITUTE OF TECHNOLOGY 17/03/14 In-package atmospheric pressure cold plasma teratment of cherry tomatoes. INNOVATIVE ROMANIAN FOOD BIOTECHNOLOGY 02/10/14 ATMOSPHERIC COLD PLASMA AS NEW STRATEGY FOR FOODS PROCESSING-AN OVERVIEW. FOOD QUALITY NEWS 22/01/14 Plasma potential for tackling strawberry spoilage. Scientists evaluated ACP for the microbial decontamination of the fruit inside a closed package.

FOOD QUALITY NEWS 22/01/14 Plasma potential for tackling strawberry spoilage.

In-package decontamination of fresh foods is desirable as this minimises the possibility of post-processing contamination. Strawberries were treated with ACP, generated with a 60 kV dielectric barrier discharge (DBD) pulsed at 50 Hertz, across a 40mm electrode gap. The process involves applying a high voltage and using the packaging as a dielectic barrier, something that prevents electrical current flow but allows movement of voltage. ACP effect Background microflora (aerobic mesophillic bacteria, yeast and mould) of strawberries treated for five minutes was reduced by 2 log10 within 24 hours of post-ACP treatment.

Respiration rate of ACP treated produce, measured by the closed system approach, showed no significant increase and it had little effect on strawberry colour and texture. Competing technologies. FOOD SAFETY NEWS 07/12/16 Cold plasma proving to be hottest new food safety treatment. 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.

FOOD SAFETY NEWS 07/12/16 Cold plasma proving to be hottest new food safety treatment

Brendan Niemira, a microbiologist at the U.S. Department of Agriculture’s Eastern Regional Research Center in Wyndmoor, PA, and a team of scientists already demonstrated that cold plasma (CP) can kill pathogens such as Salmonella and E. coli on blueberries. The researchers, led by Alison Lacombe, focused on blueberries with their latest project because of the increasing popularity of the fruit in recent years, attributed to its antioxidants and other nutritional benefits. They also considered the manner in which the blue fruit is grown, packed, shipped and consumed. “Human norovirus is one of the most common etiological agents that contaminates food and causes foodborne illness.” Brendan Niemira (To sign up for a free subscription to Food Safety News, click here.)

FRESHPLAZA 15/01/14 Atmospheric pressure cold plasma treatment on strawberries. Atmospheric pressure cold plasma treatment on strawberries Strawberries are appreciated for their flavour and nutritional value.

FRESHPLAZA 15/01/14 Atmospheric pressure cold plasma treatment on strawberries

They are rich in bioactive compounds, such as phenols and anthocyanins, the latter are responsible of red colour fruit. Freshly harvested strawberries are very susceptible to mechanical damage, water loss, decay and physiological deterioration. For these reasons, strawberries are packaged into clamshell containers directly from the field and delivered to the supermarkets. However, the postharvest decay is mainly due to yeast and mould growth.Most of fresh produce processors use chlorine-based washing for the microbial decontamination, but in some European Countries, such as Germany, the Netherlands, Switzerland, and Belgium, the use of chlorine for washing fresh and fresh-cut produce is prohibited.

FOOD ONLINE 26/12/14 Cold Plasma Technology Will Benefit The Food-Processing Industry. By Sam Lewis, associate editorFollow Me On Twitter @SamIAmOnFood This new technology may prove to be the most-effective means of microbial intervention in food while also being a money and time-saving phenomenon Meat and poultry contributes to approximately 22 percent of the estimated 9.6 million foodborne illnesses occurring each year.

FOOD ONLINE 26/12/14 Cold Plasma Technology Will Benefit The Food-Processing Industry

As consumers demand higher-quality, more-nutritious foods, they also look for less processing combined with a longer shelf life. The food-processing industry has made great strides toward this and has also put in place numerous intervention technologies designed to ensure a more-sanitary manufacturing environment. The industry currently uses some novel processing methods for the decontamination of food and food contact surfaces. The newest, and by far the most unique, technology is Atmospheric Cold Plasma (ACP). ACP has its origins in the physics of the universe. Food Control Volume 60, February 2016, Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)

FOOD SCIENCE & TECHNOLOGY 28/02/14 Cold plasma – decontamination for the food industry. Danny Bayliss and James Walsh discuss the potential use of cold plasma technology in the food industry particularly for disinfecting surfaces of processing equipment and, potentially, food itself Food industry challenges Consumers expect that the food they consume is safe to eat.

FOOD SCIENCE & TECHNOLOGY 28/02/14 Cold plasma – decontamination for the food industry

In addition, the consumer also wants the food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet these demands, food manufacturers are looking for new methods and technologies. IPCBEE vol.33 (2012) © (2012) Atmospheric Pressure Plasma Technology: A New Tool for Food Preservation. BBSRC 17/09/12 Assessing a new technique for ensuring fresh produce remains Salmonella-free. Researchers at the Institute of Food Research have tested a new technique to ensure fresh produce is free of bacterial contamination.

BBSRC 17/09/12 Assessing a new technique for ensuring fresh produce remains Salmonella-free

Plasmas are a mix of highly energetic particles created when gases are excited by an energy source. They can be used to destroy bacteria but as new research shows, some can hide from its effects in the microscopic surface structures of different foods. Eating fresh fruit and vegetables is promoted as part of a healthy lifestyle, and consumers are responding to this by eating more and in a greater variety. Ensuring fruit and vegetables are free from contamination by food poisoning bacteria is crucial, as they are often eaten raw, without cooking or processing that kills off bacteria.

A move away from current chlorine-based decontamination is driving the search for new, safe ways of ensuring fresh fruit and vegetables are free from bacterial contamination without reducing quality or flavour. NATO Science for Peace and Security Series A: Chemistry and Biology 2012, pp 433-443 Prospects for Treating Foods with Cold Atmo. ENVA - 2007 - thèse en ligne : TECHNIQUE DE STERILISATION PAR LES PLASMAS FROIDS. NOVELQ - Cold Plasma Processing. Université de Rouen - ANTIBACTERIAL EFFECTS OF THE NON-THERMAL PLASMA TREATMENT.

Annu Rev Food Sci Technol. 2012;3:125-42 Cold plasma decontamination of foods. FDA - 2011 - Poster : Inactivation of Salmonella Enteritidis PT 30 on Almonds with a Fluidized Bed Atmospheric Pressure Plasma. JOURNAL OF PHYSICS - 2010 - Plasma agents in bio-decontamination by DC discharges in atmospheric air. Eur. Phys. J. D (2012 ) 66: 276 Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: ina. PHYSORG 17/09/12 Assessing a new technique for ensuring fresh produce remains Salmonella-free. JOURNAL OF LABORATORY AUTOMATION 14/09/12 The Use of Cold Plasma Technology to Reduce Carryover in Screening Assays. J Bioproces Biotechniq 2012, 2:4 Challenges in Biofilm Inactivation: The Use of Cold Plasma as a New Approach. ICEF11 - Emerging technologies for targeted food processing.

NATO Advanced Research Workshop - MARS 2011 - Plasma for bio-decontamination, medicine and food security. FOOD QUALITY NEWS 06/12/12 Study hails cold plasma as weapon against E.coli. Cold plasma technology can kill E.coli microbes within packaging, so proving a useful tool in situations of post processing contamination, according to researchers.

FOOD QUALITY NEWS 06/12/12 Study hails cold plasma as weapon against E.coli.

An ‘accepted study’ in the Journal of Applied Microbiology claims that a prototype dielectric barrier discharge atmospheric cold plasma (DBD-ACP) generator inactivated E.coli ATCC 25922 in a sealed package. The research follows earlier support for the use of cold plasma technology in neutralising Listeria and Salmonella . An isolated colony of E.coli ATCC 25922 was inoculated into 10 ml tubes containing tryptic soy broth and incubated overnight at 37°C.The overnight culture (18 hours) was harvested by centrifugation at 8720 g for 10 minutes.

After samples were washed in sterile phosphate buffered solution (PBS), prepared and sample density was adjusted, a working concentration of samples was dispensed into the wells of a microtiter plate. Plasma discharge Each container was then sealed with the high barrier polypropylene bag. 1. FOOD PRODUCTION 03/01/12 Cold plasma shows potential for Listeria reduction in packaged RTE foods - research. Cold atmospheric pressure plasma (CAPP) treatment shows potential as a way of reducing Listeria monocytogenes contamination on the surface of pre-packaged ready-to-eat (RTE) foods, according to new research.

FOOD PRODUCTION 03/01/12 Cold plasma shows potential for Listeria reduction in packaged RTE foods - research

Scientists from Denmark said that Listeria contamination was on the increase in many European countries – particularly in meat and seafood products. They noted that surface contamination of RTE meats may occur during processing as Listeria “can persist in the processing environment and be transferred to products from equipment such as slicers”.

The Listeria contamination of RTE meats from a Maple Leaf plant in Canada in 2008 which killed 23 people is the most high-profile example of this in recent years. In their study, Susanne Knochel et al examined the ability of CAPP to combat this through surface decontamination of the product. Methodology and results Multiple treatments at 15.5and 62 W for 20 seconds at 10 minute intervals increased reductions further. J Food Process Technol 2012, 3:9 Novel Decontamination Technologies for Fresh-cut Industry.