A comprehensive study on decontamination of food-borne microorganisms by cold plasma

被引:24
作者
Ansari, Aasi [1 ]
Parmar, Karan [1 ]
Shah, Manan [2 ]
机构
[1] Pandit Deendayal Energy Univ, Sch Technol, Dept Nucl Sci, Gandhinagar, Gujarat, India
[2] Pandit Deendayal Energy Univ, Sch Technol, Dept Chem Engn, Gandhinagar, Gujarat, India
来源
FOOD CHEMISTRY: MOLECULAR SCIENCES | 2022年 / 4卷
关键词
Cold plasma; Decontamination; Dielectric Barrier Discharge (DBD); Escherichia coli; Salmonella spp; Listeria monocytogenes; ATMOSPHERIC-PRESSURE PLASMA; BARRIER DISCHARGE PLASMA; ESCHERICHIA-COLI; FRESH PRODUCE; LISTERIA-MONOCYTOGENES; NONTHERMAL DECONTAMINATION; MICROBIAL DECONTAMINATION; SENSORY CHARACTERISTICS; MICROBIOLOGICAL SAFETY; ANTIBACTERIAL ACTIVITY;
D O I
10.1016/j.fochms.2022.100098
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A 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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页数:12
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