Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Abstract

Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.

Effect of Water Parameters on Decolourization Efficiency of Organic Dyes by Dielectric Barrier Discharge Plasma

“…In biomedical field, plasma applications extend from sterilization, wound healing to cancer fighting [Larroussi 2020]. In agriculture, plasma is used to treat seeds, improve crop growth, and assure food safety [Varilla et al 2020]. In environmental applications, plasma is used in air purification control [Giardina et al 2020].…”

Strategies to Improve Meat Products’ Quality

“…Some recent studies have focused on the potential application of cold plasma as non-thermal pasteurization or sterilization methods for different food products, such as meat, cheese, cereals or vegetables [ 174 , 175 ]. Varila, Marcone and Annor [ 174 ] described the efficiency of cold plasma technology in extending the shelf-life of meat products, due to its ability to inactivate a wide spectrum of microorganisms, including biofilms, fungi, spores and some viruses.…”

“…Some recent studies have focused on the potential application of cold plasma as non-thermal pasteurization or sterilization methods for different food products, such as meat, cheese, cereals or vegetables [ 174 , 175 ]. Varila, Marcone and Annor [ 174 ] described the efficiency of cold plasma technology in extending the shelf-life of meat products, due to its ability to inactivate a wide spectrum of microorganisms, including biofilms, fungi, spores and some viruses. Multiple studies have demonstrated that cold plasma treatment of meat and meat products was efficient for the inactivation of some pathogens like Staphylococcus aureus (Beef jerky) [ 176 ], Salmonella enterica and Campylobacter jejuni (Skinless chicken breast and chicken tight) [ 177 ], Escherichia coli and Listeria monocytogenes (Raw pork loin) [ 178 ] and Salmonella typhimurium (Bacon) [ 179 ].…”

The Effect of Plasma Treated Water Unit Processes on the Food Quality Characteristics of Fresh-Cut Endive

“…The application of non-thermal plasma (NTP) generated at atmospheric pressure is a promising physical approach ( 20 , 21 ). Plasmas are ionized gases containing neutral- and free charged particles such as ions and electrons ( 22 , 23 ). Novel intervention technologies for fresh foods demand minimal processing at low or mild heat temperatures to maintain fresh characteristics, as well as compatibility with high throughput continuous processing, which can be achieved through non-thermal plasma at atmospheric pressure in gas or functionalized liquid mode of delivery ( 22 ).…”

“…Plasmas are ionized gases containing neutral- and free charged particles such as ions and electrons ( 22 , 23 ). Novel intervention technologies for fresh foods demand minimal processing at low or mild heat temperatures to maintain fresh characteristics, as well as compatibility with high throughput continuous processing, which can be achieved through non-thermal plasma at atmospheric pressure in gas or functionalized liquid mode of delivery ( 22 ). PTW can be used as the transport medium of reactive species and antimicrobial components for food, water, and surface sanitation ( 24 ).…”