JOURNAL OF FOOD QUALITY 07/12/20 Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce. In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness.
However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole fruits and vegetables. In actual, the procedures used in the fresh-cut industry may intensify the deterioration caused by physical damage by minimal processing. Commonly, the quality degradation, discolouration, loss of moisture, loss of firmness, microbial load increase, and loss of nutrients and flavor occur in the fresh-cut product after minimal processing. To maintain the quality and increase the shelf-life of the fresh-cut product, it is necessary to use various techniques, including physical, chemical, and nondestructive processes. 1. Due to alteration in lifestyles, the consumption of the fresh-cut product (FCP) has been increased in the last decade [1, 2]. 2. UNIVERSITY OF MICHIGAN 08/04/19 Cold plasma can kill 99.9% of airborne viruses, U-M study shows.
ANN ARBOR—Dangerous airborne viruses are rendered harmless on-the-fly when exposed to energetic, charged fragments of air molecules, University of Michigan researchers have shown.
They hope to one day harness this capability to replace a century-old device: the surgical mask. The U-M engineers have measured the virus-killing speed and effectiveness of nonthermal plasmas—the ionized, or charged, particles that form around electrical discharges such as sparks. A nonthermal plasma reactor was able to inactivate or remove from the airstream 99.9% of a test virus, with the vast majority due to inactivation. Achieving these results in a fraction of a second within a stream of air holds promise for many applications where sterile air supplies are needed. “The most difficult disease transmission route to guard against is airborne because we have relatively little to protect us when we breathe,” said Herek Clack, U-M research associate professor of civil and environmental engineering.
TRENDS IN BIOTECHNOLOGY - JUNE 2018 - The Potential of Cold Plasma for Safe and Sustainable Food Production. In-package decontamination of foods using cold plasma has advanced this technology as a unit process for fresh foods decontamination and shelf-life extension.
Chemical residues of agricultural pesticides of varying structure can be degraded to safe or less-toxic structures using cold plasma. Cold-plasma-mediated control of contaminants, along with the promotion of seed germination and plant growth, offers alternatives to current pesticides and fertilizers for agriculture. Controlling plasma reactive species formulations in dry and liquid delivery formats advances the potential for understanding and successful translation to multiple points along the agriculture and food sectors. Employing predictive microbiology, process optimization tools and a systems approach with controlled reactive species formulations may achieve risk- or problem-tailored solutions for whole food systems.
OUVRAGE EN LIGNE - 2016 - Cold Plasma in Food and Agriculture - Fundamentals and Applications. JOURNAL OF PACKAGING TECHNOLOGY AND RESEARCH 09/11/19 Effect of Cold Plasma on the Firmness of Olive Fruit in Packaging and Atmospheric Space. 1.Şahin S, Samli R, Tan ASB, Barba FJ, Chemat F, Cravotto G, Lorenzo JM (2017) Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: antioxidant and antimicrobial properties.
Molecules 22(7):1056Article Google Scholar 2.Martín-Lara MA, Ronda A, Zamora MC, Calero M (2017) Torrefaction of olive tree pruning: effect of operating conditions on solid product properties. Fuel 202:109–117Article Google Scholar 3.Erdocia X, Prado R, Corcuera MA, Labidi J (2014) Effect of different organosolv treatments on the structure and properties of olive tree pruning lignin. J Ind Eng Chem 20(3):1103–1108Article Google Scholar 4.Rashvand M, Omid M, Mobli H, Firouz MS (2016) Adulteration detection in olive oil using dielectric technique and data mining. Sens Bio-Sens Res 11:33–36Article Google Scholar 5.Puértolas E, de Marañón IM (2015) Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 02/08/19 Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile.
Advisory Committee on the Microbiological Safety of Food (2016) Ad Hoc Group on Eggs.
An update on the microbiological risk from shell eggs and their products. 1–182Akter Y, Kasim A, Omar H, Sazili AQ (2014) Effect of storage time and temperature on the quality characteristics of chicken eggs. J Food Agric Environ 12:87–92 Google Scholar Al-Ajeeli MN, Taylor TM, Alvarado CZ, Coufal CD (2016) Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability. Poult Sci 95:1191–1197. International Journal of Chemical Studies 2019; 7(3): 4427-4433 Review on cold plasma technology: The future of food preservation. FOODS 11/10/20 Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review.
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. FOODS 01/12/20 Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation.
Introduction Globally, meat consumption continues to increase. According to the latest report from the Food and Agriculture Organization , the production of meat has increased by 1.7% from 2017 to 2018, reaching a value of 335 million tons (36.9% poultry, 36.6% pig, 21.9% bovine and 4.6% ovine). Cholesterol is present in all these meat products and plays an important role as a structural component of the phospholipid bilayer of the plasma membrane of eukaryotic cells. FOODS - Special Issue "Cold Plasma Assisted Food and Bioprocessing to Improve Safety, Functionality, and Quality" - Deadline for manuscript submissions: 31 January 2021. Special Issue Editors Prof.
Dr. Sea C. MinWebsiteGuest Editor. JOURNAL OF APPLIED MICROBIOLOGY 20/11/19 Promising applications of cold plasma for microbial safety, chemical decontamination and quality enhancement in fruits. TOXINS 13/06/19 Cold Plasma Treatment as an Alternative for Ochratoxin a Detoxification and Inhibition of Mycotoxigenic Fungi in Roasted Coffee. SCIENTIFIC REPORTS 10/06/19 Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage.
Microbiological analysis The total aerobic viable count is a measure of the microbial quality of a vegetable juice.
The regulation applicable in Poland defines the maximum number of aerobic mesophilic microorganisms at the level of 103–104 CFU/ml only in pasteurized fruit and vegetable juices38. The regulation of the European Commission (EC) specifies only the limit of bacteria from the group of E. coli in un-pasteurized fruit and vegetable juices39. There is limited information regarding the permissible number of total aerobic microflora in freshly squeezed, un-pasteurized tomato juice. The data available in the literature on the total number of microorganisms in fresh fruit and vegetable juices differ greatly (from 2 to 7 log10 CFU/ml) depending on the method of juice production, the type of fruit and vegetable cultivation, variety, and storage conditions40,41,42,43. International Journal of Food Microbiology Volume 249, 16 May 2017, Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and canta.
FRONT. SUSTAIN. FOOD SYST. 14/08/18 Cold Plasma Inactivation of Escherichia coli O157:H7 Biofilms. Introduction Foodborne illness resulting from contamination with bacterial pathogens remains an ongoing concern for producers and consumers (Mandrell, 2009; Cevallos-Cevallos et al., 2012; Ziuzina et al., 2014).
These foods may be inoculated by food contact surfaces such as containers, conveyor belts, knives, etc. on which pathogens such as Escherichia coli O157:H7 may be resident, often as biofilms (Reisner et al., 2006; Doyle and Erickson, 2008). PLOS 24/05/18 Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma. Citation: Lis KA, Boulaaba A, Binder S, Li Y, Kehrenberg C, Zimmermann JL, et al. (2018) Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma.
PLoS ONE 13(5): e0197773. Editor: Anderson de Souza Sant'Ana, University of Campinas, BRAZIL Received: January 26, 2018; Accepted: May 8, 2018; Published: May 24, 2018 Copyright: © 2018 Lis et al. 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. 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. PLASMA PROCESSES AND POLYMERS 15/09/17 Antimicrobial efficacy of cold atmospheric plasma for different intrinsic and extrinsic parameters. Eur. Phys. J. D (2012 ) 66: 276 Atmospheric-pressure cold plasma treatment of contaminated fresh fruit and vegetable slices: inactivation and physiochemical properties evaluation.
ICEF11 - Emerging technologies for targeted food processing. NATO Advanced Research Workshop - MARS 2011 - Plasma for bio-decontamination, medicine and food security. 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. The research, published in the journal Food Microbiology last month, defined plasma as “an ionised quasi-neutral gas that can be generated by applying an electric field to an initially electrically neural gas”. Toxins 2017, 9(5), 151; Mycotoxin Decontamination of Food: Cold Atmospheric Pressure Plasma versus “Classic” Decontamination. Foods. 2018 Jan 1;7(1). Effects of Cold Plasma on Food Quality: A Review. FOOD SAFETY MAGAZINE - JUNE/JULY 2017 - Targeting Biofilms with Cold Plasma: New Approaches to a Persistent Problem. Biofilms | June/July 2017 By Brendan A.
Niemira, Ph.D. When developing and maintaining an effective sanitation program for a food handling environment, you face a lot of challenges. These include the design of processing equipment for proper access to all surfaces for cleaning, selection of sanitizers and cleaning tools matched to the needs of each processing line, training for shift workers and cleaning crews, and the monitoring and verification of sanitation efficacy. For the food industry, however, almost nothing presents as many problems for antimicrobial sanitation as the difficulties presented by biofilms. How Are Biofilms Organized? Biofilms are tightly grouped masses of microorganisms, clustered together in complex communities with concomitant extracellular polymeric substances excreted by the bacterial communities to provide water-impermeable cellular protection.
How Can We Remove Biofilms? 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.
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. 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 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.
Brendan Niemira, a microbiologist at the U.S. FRESHPLAZA 15/01/14 Atmospheric pressure cold plasma treatment on strawberries. 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. 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. Food Control Volume 60, February 2016, Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) 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.
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. 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. 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.
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. J Food Process Technol 2012, 3:9 Novel Decontamination Technologies for Fresh-cut Industry.