Killing pathogens with cold plasma
Categories | Cleaning | Sterilisation | Food |
Abstract
Cold atmospheric plasma has potential in the food manufacturing sector to inactivate salmonella, thereby improving food safety.
Analysing a sample in cold atmospheric plasma.
Image courtesy of IFR
The use of cold atmospheric plasma to inactivate salmonella could have potential application in food production. The UK Institute of Food Research recently reviewed the technology’s potential
Growing demand for fresh produce poses the challenge to the food industry of supplying safe food with minimal processing. It is crucial that these foods are supplied without microbial contamination as many products are eaten raw. As a result, there is much interest in novel ways of preserving food and destroying micro-organisms without affecting quality.
One such emerging technology that has shown promise is the use of cold atmospheric plasma (CAP) treatment; a recent review by Institute of Food Research (IFR) microbiologists has summarised what is known about how salmonella is inactivated by CAP and suggests what further research is needed before it can be integrated into the food supply chain. In particular, the IFR projects are now widening our understanding of how salmonella can resist these treatments.
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