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Summary Food safety is a critical public health issue for consumers and the food industry because microbiological contamination of food causes considerable social and economic burdens on health care. Most foodborne illness comes from animal production, but as of the mid‐1990s in the United States and more recently in the European Union, the contribution of fresh produce to foodborne outbreaks has rapidly increased. Recent studies have suggested that sterilization with nonthermal plasma could be a viable alternative to the traditional methods for the decontamination of heat‐sensitive materials or food because this technique proves capable of eliminating micro‐organisms on surfaces without altering the substrate. In the last 10 years, researchers have used nonthermal plasma in a variety of food inoculated with many bacterial species. All of these experiments were conducted exclusively in a laboratory and, to our knowledge, this technique has not been used in an industrial setting. Thus, the purpose of this review is to understand whether this technology could be used at the industrial level. The latest researches using nonthermal plasma on fresh produce were analysed. These evaluations have focused on the log reduction of micro‐organisms and the treatment time.

Polypropylene nets are widely used as hernioplasty prostheses. The reproduction of bacteria within the net fibers intersections can occur after the application of the prosthesis causing infections. For this reason, bacteria have to be removed in the very early stage of surgical implantation. Activation of the prosthesis surface was done by an innovative oxidizing plasma treatment (APP-DBD) working under atmospheric conditions in order to favor the deposition of an antibacterial coating of chitosan (biocompatible carbohydrate) and ciprofloxacin (broad spectrum antibiotic). Two different coating mixtures were realised and the antibacterial properties of such functionalised nets were investigated, together with their effectiveness. Physico-chemical characterisations of meshes were carried out before and after functionalisation by SEM-EDS and infrared spectroscopy. The release of both chitosan and ciprofloxacin, under controlled experimental conditions, was followed respectively by colorimetric determination (using UV-Visible spectroscopy) and chromatographic analysis (using HPLC). In vitro tests allow verifying antimicrobial activity (inoculation of specimens in a Staphylococcus aureus suspension).

[reaction: see text] In this work, we report the synthesis of a new series of glucocationic surfactants, a class of surfactants we introduced very recently. The preparation of the surfactants is based on the synthesis of the 2-bromoethyl-2,3,4,6-tetra-O-acetyl-beta-D-glucopyranoside, whose preparation was studied in order to improve yields and stereoselectivity of this key intermediate. These glucocationic amphiphiles were prepared and studied as a model of cationic surfactants marked with a carbohydrate moiety. The use of carbohydrates as markers on cationic lipids was recently introduced to induce recognition by specific receptors, present on the surface of cell membranes. The chemicophysical characterization of these model structures can give more insight on the aggregation behavior. Conductivity and surface tension measurements were performed in order to characterize the compounds from the amphiphilic point of view. The results showed a different effect of the glucosidic moiety on the cmc value with respect to the glucopyridinium cationic surfactants. The surfactants also showed the tendency to form premicellar aggregates in solution when the hydrophobicity is raised.

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