Emerging applications of low temperature gas plasmas in the food industry

Biointerphases
Alex ShawFelipe Iza

Abstract

The global burden of foodborne disease due to the presence of contaminating micro-organisms remains high, despite some notable examples of their successful reduction in some instances. Globally, the number of species of micro-organisms responsible for foodborne diseases has increased over the past decades and as a result of the continued centralization of the food processing industry, outbreaks now have far reaching consequences. Gas plasmas offer a broad range of microbicidal capabilities that could be exploited in the food industry and against which microbial resistance would be unlikely to occur. In addition to reducing the incidence of disease by acting on the micro-organisms responsible for food spoilage, gas plasmas could also play a role in increasing the shelf-life of perishable foods and thereby reduce food wastage with positive financial and environmental implications. Treatment need not be confined to the food itself but could include food processing equipment and also the environment in which commercial food processing occurs. Moreover, gas plasmas could also be used to bring about the degradation of undesirable chemical compounds, such as allergens, toxins, and pesticide residues, often encountered on foods and foo...Continue Reading

References

Jan 1, 1989·Critical Reviews in Food Science and Nutrition·A A KaderE L Kerbel
Oct 8, 1999·Emerging Infectious Diseases·P J TaorminaL Slutsker
Mar 11, 2005·Emerging Infectious Diseases·Goutam K AdakSarah J O'Brien
Jun 30, 2005·Proceedings of the National Academy of Sciences of the United States of America·Lawrence M Wein, Yifan Liu
Jul 2, 2005·Journal of Infection and Chemotherapy : Official Journal of the Japan Society of Chemotherapy·Hsun-Pi SuTzu-Ming Pan
Nov 1, 2007·Journal of Food Protection·Faith J CritzerDavid A Golden
Nov 13, 2007·Journal of Food Science·Shaobo DengPaul Chen
Oct 23, 2008·Journal of Food Protection·Michael DeilmannPeter Awakowicz
Feb 6, 2009·MMWR. Morbidity and Mortality Weekly Report·UNKNOWN Centers for Disease Control and Prevention (CDC)
Jun 19, 2009·Journal of Agricultural and Food Chemistry·Yanhong BaiBaoping Li
Nov 3, 2009·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·B M KeikotlhaileW Steurbaut
Nov 17, 2009·International Journal of Food Microbiology·Arie H HavelaarBenno H Ter Kuile
Feb 16, 2010·International Journal of Food Microbiology·Diane G NewellHilde Kruse
Mar 20, 2010·Critical Reviews in Food Science and Nutrition·Peter J Taormina
Mar 24, 2010·International Journal of Food Microbiology·T E QuestedM B Cole
Jan 6, 2011·American Journal of Community Psychology·Darcy A Freedman, Kimberly D Bess
May 1, 2012·International Journal of Food Microbiology·Arie H HavelaarWilfrid van Pelt
Feb 6, 2013·Foodborne Pathogens and Disease·Julian E GrassBarbara E Mahon
Nov 12, 2013·Allergy·B I NwaruUNKNOWN EAACI Food Allergy and Anaphylaxis Guidelines Group
Dec 3, 2013·Food Microbiology·Jung Eun KimSea C Min
Mar 19, 2014·International Journal of Antimicrobial Agents·Anne Mai-ProchnowKostya Ken Ostrikov
Mar 22, 2014·Journal of Bioscience and Bioengineering·Nrusimha Nath MisraPatrick J Cullen
May 21, 2014·Applied Microbiology and Biotechnology·Jan-Wilm Lackmann, Julia Elisabeth Bandow
Jun 25, 2014·Emerging Infectious Diseases·Christopher R LaneGoutam K Adak
Jul 31, 2014·Foodborne Pathogens and Disease·Amy M DechetBarbara E Mahon

❮ Previous
Next ❯

Citations

Feb 6, 2017·Journal of Applied Microbiology·C PignataG Gilli
Mar 20, 2016·Applied and Environmental Microbiology·Wayne HeaselgraveMichael G Kong
Nov 21, 2018·World Journal of Microbiology & Biotechnology·Jaroslav JulákEva Vaňková
Mar 16, 2021·Journal of Pharmaceutical Analysis·Lingge GaoXili Wu

❮ Previous
Next ❯

Related Concepts

Related Feeds

Botulism

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Botulism (ASM)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Related Papers

Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
J DuttaP K Dutta
Molecular Nutrition & Food Research
Andrea Ammon
British Medical Bulletin
J S Dooley, T A Roberts
© 2021 Meta ULC. All rights reserved