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• W79754705 abstract "Cold plasma is a novel nonthermal food processing technology for meats, poultry, fruits, and vegetables. This flexible sanitizing method uses electricity and a carrier gas, such as air, oxygen, nitrogen, or helium to inactivate microbes without the use of conventional antimicrobial chemical agents. Various cold plasma systems are under development, operating at atmospheric pressure or in low-pressure treatment chambers. Pathogens can be reduced by greater than 5 logs; effective treatment times for Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus can range from 120 s to as little at 3 s. The antimicrobial modes of action vary depending on the type of cold plasma generated but rely on ultra violet (UV) and reactive chemical species. This chapter will define cold plasma and the technologies used to generate it, as well as delineate the efficacy of the process as a food processing technology." @default.
• W79754705 created "2016-06-24" @default.
• W79754705 creator A5059765959 @default.
• W79754705 date "2014-01-01" @default.
• W79754705 modified "2023-10-16" @default.
• W79754705 title "Decontamination of Foods by Cold Plasma" @default.
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• W79754705 doi "https://doi.org/10.1016/b978-0-12-411479-1.00018-8" @default.
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