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 Food Safety and Intervention Technologies Research: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Food Safety and Intervention Technologies Research Research Publications at this Location





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Title:   Author  item
                                            Niemira, Brendanitem
                                            Gurtler, Joshuaitem
                                            Sites, Josephitem
                                            Lacombe, Alisonitem
                                            Boyd, Glenn
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 5/20/2015
                                    Publication  Date: N/A
                                    Citation: N/AInterpretive Summary:
                                Technical Abstract: Contamination of meats, seafood, poultry, eggs, and fresh and fresh-cut fruits and vegetables is an ongoing concern. Although well-established in non-food applications for surface treatment and modification, cold plasma is a relatively new food safety intervention. As a nonthermal food processing technology, cold plasma uses energetic, reactive gases to inactivate contaminating microbes. This flexible sanitizing method uses electricity and a carrier gas such as air, oxygen, nitrogen or helium; antimicrobial chemical agents are not required. The primary modes of action are via reactive chemical products of the cold plasma ionization process and UV light. Current research has developed a wide array of cold plasma systems which operate at atmospheric pressures or in low pressure treatment chambers. Reductions of greater than 5 logs can be obtained for pathogens such as Salmonella, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. The current state of the art and key technological aspects of this intervention will be described. Finally, this presentation will provide a brief overview of the Food Safety and Intervention Technologies Research Unit, which develops and validates innovative approaches and new technologies that control pathogenic bacteria and viruses while preserving the taste, quality, nutritional value of foods.


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