Nonthermal Plasma Inactivation of Food-Borne Pathogens.

Nonthermal plasma (NTP) is electrically energized
matter and is composed of highly reactive species
including gas molecules, charged particles in the form of
positive ions, negative ions, free radicals, electrons and
quanta of electromagnetic radiation (photons) at near-room
temperature. NTP technology is an emerging nonthermal
technology with potential applications for sterilization in
the food industries. An upsurge in the research activities for
plasma-based inactivation of food-borne pathogens is evident
in recent years. These studies have shown that NTP
can be used for the surface decontamination of raw produce
including; dried nuts and packaging materials. This paper
reviews the action of plasma agents on the microbial
classes and describes proven and potential applications in
food processing. Novel developments in the technology
and a future outlook for the application to foods are
discussed.