NONTHERMAL PLASMA TECHNOLOGY AND ITS POTENTIAL APPLICATIONS AGAINST FOODBORNE MICROORGANISMS

ABSTRACT Food preservation is a continuous fight against spoilage and pathogenic microorganisms in foods. The need for enhancing microbial food safety and quality without compromising the nutritional, functional and sensory characteristics has led to an increasing interest in low‐temperature innovative processes for food preservation worldwide. In contrast to the traditional thermal processes, these emerging technologies are predominantly reliant on physical processes, including high hydrostatic pressures, pulsed electric fields and nonthermal plasmas that inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times. Nonthermal plasma is unique in that it inactivates microbial spores on surfaces during the processing of liquid as well as solid food products. The present review aims to give an overview of the principles of action and applications of plasma technologies in biodecontamination. PRACTICAL APPLICATIONS Nonthermal plasma technology is an emerging nonthermal process which has potential applications for disinfection of food surfaces, packaging and equipment, and water decontamination. It is an alternative technology for the inactivation of foodborne microorganisms without altering over all food quality and appearance.