A Comprehensive Study on Decontamination of Food-borne Microorganisms by Cold Plasma

Overview

Journal Food Chem (Oxf)

Specialty Biochemistry

Date 2022 Jun 30

PMID 35769398

Authors

Aasi Ansari

Karan Parmar

Manan Shah

Affiliations

Soon will be listed here.

Abstract

Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as spp. spp. are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.

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