A review on cold plasma in food industry: Principles and it’s decontaminationeffects

Cold plasma is an innovative method of food processing that utilizes highly active gases todeactivate harmful microorganisms on various food items such as meats, poultry, fruits, andvegetables without the need for heat. This versatile sanitization technique utilizes electricity and acarrier gas, such as air, oxygen, nitrogen, or helium, without the need for antimicrobial chemicalagents. The main mechanisms of action are attributed to ultraviolet (UV) light and reactivechemical byproducts generated during the cold plasma ionization process. Various cold plasmasystems are currently being developed, which can function at atmospheric pressures or within lowpressure treatment chambers. Pathogens such as Salmonella, Escherichia coli O۱۵۷:H۷, Listeriamonocytogenes, and Staphylococcus aureus can be significantly reduced by more than ۵ logs. Theduration of effective treatment can vary from ۱۲۰ seconds to as short as ۳ seconds, depending onthe type of food being treated and the conditions under which it is processed. The main constraintsof cold plasma technology include its early stage of development, the diverse and intricateequipment required, and the unknown effects of cold plasma treatment on the sensory andnutritional characteristics of treated foods. The antimicrobial mechanisms of different cold plasmasystems differ based on the specific type of cold plasma produced. To achieve optimization andscale up to commercial treatment levels, a comprehensive understanding of these chemicalprocesses is necessary. However, this particular field of technology displays potential and iscurrently being actively researched to improve its effectiveness.

کلیدواژه ها:

Cold plasma ، Decontamination