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Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review.

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Title: Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review.
Authors: Kumar, Devesh1 (AUTHOR), Yadav, Gorenand P.1 (AUTHOR) gorenand12@gmail.com, Dalbhagat, Chandrakant G.1 (AUTHOR), Mishra, Hari N.1 (AUTHOR)
Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-28. 28p.
Subjects: Food poisoning, Low temperature plasmas, Pollutants, Allergens, Heavy metal toxicology, Packaged foods
Abstract: Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of food. It a green technology with a minimum negative impact on food and the environment. Though many conventional biological, chemical and thermal techniques have not given satisfactory results, CP has shown an exceptional promise in the elimination of several kinds of food contaminants including food poisoning microbes such as bacteria, fungi, and parasites, heavy metals, toxins, and allergens. CP plays an important role in the inactivation and inhibition of food poisoning microbes. It could be a befitting alternative to traditional models because of its promising results in diverse groups of food products. This review is a collation of recent studies focused on the effect of CP on various types of microbes, toxins and allergens. The review also emphasises the effect of CP on other food contaminants including the toxicity of pesticides and heavy metals. Practical applications: The CP technology being a green non‐thermal process, offers numerous potential applications in food industries. With rapid advancements in plasma science, the CP technology is being widely used for surface decontamination of food products as well as food packaging materials. Several review articles are available on cold plasma processing of food products. However, none of the literature available provides a comprehensive review of effects of cold plasma on food poisoning microbes and food contaminants. The present article reviews the updated and more advanced mechanisms and new concepts about the microbial inactivation during the CP treatment. By examining the safety of gases used in CP technology, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food processing. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
An: 160352613
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review.
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  Data: <searchLink fieldCode="AR" term="%22Kumar%2C+Devesh%22">Kumar, Devesh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yadav%2C+Gorenand+P%2E%22">Yadav, Gorenand P.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> gorenand12@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Dalbhagat%2C+Chandrakant+G%2E%22">Dalbhagat, Chandrakant G.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mishra%2C+Hari+N%2E%22">Mishra, Hari N.</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Nov2022, Vol. 46 Issue 11, p1-28. 28p.
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  Data: <searchLink fieldCode="DE" term="%22Food+poisoning%22">Food poisoning</searchLink><br /><searchLink fieldCode="DE" term="%22Low+temperature+plasmas%22">Low temperature plasmas</searchLink><br /><searchLink fieldCode="DE" term="%22Pollutants%22">Pollutants</searchLink><br /><searchLink fieldCode="DE" term="%22Allergens%22">Allergens</searchLink><br /><searchLink fieldCode="DE" term="%22Heavy+metal+toxicology%22">Heavy metal toxicology</searchLink><br /><searchLink fieldCode="DE" term="%22Packaged+foods%22">Packaged foods</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Cold plasma (CP) has emerged as a powerful intervention in the non‐thermal processing of food. It a green technology with a minimum negative impact on food and the environment. Though many conventional biological, chemical and thermal techniques have not given satisfactory results, CP has shown an exceptional promise in the elimination of several kinds of food contaminants including food poisoning microbes such as bacteria, fungi, and parasites, heavy metals, toxins, and allergens. CP plays an important role in the inactivation and inhibition of food poisoning microbes. It could be a befitting alternative to traditional models because of its promising results in diverse groups of food products. This review is a collation of recent studies focused on the effect of CP on various types of microbes, toxins and allergens. The review also emphasises the effect of CP on other food contaminants including the toxicity of pesticides and heavy metals. Practical applications: The CP technology being a green non‐thermal process, offers numerous potential applications in food industries. With rapid advancements in plasma science, the CP technology is being widely used for surface decontamination of food products as well as food packaging materials. Several review articles are available on cold plasma processing of food products. However, none of the literature available provides a comprehensive review of effects of cold plasma on food poisoning microbes and food contaminants. The present article reviews the updated and more advanced mechanisms and new concepts about the microbial inactivation during the CP treatment. By examining the safety of gases used in CP technology, this review will help both consumers and food processors to understand the safety of the treatment and its wide‐scale commercial application in food processing. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/jfpp.17010
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      – Code: eng
        Text: English
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        PageCount: 28
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    Subjects:
      – SubjectFull: Food poisoning
        Type: general
      – SubjectFull: Low temperature plasmas
        Type: general
      – SubjectFull: Pollutants
        Type: general
      – SubjectFull: Allergens
        Type: general
      – SubjectFull: Heavy metal toxicology
        Type: general
      – SubjectFull: Packaged foods
        Type: general
    Titles:
      – TitleFull: Effects of cold plasma on food poisoning microbes and food contaminants including toxins and allergens: A review.
        Type: main
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          Name:
            NameFull: Kumar, Devesh
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            NameFull: Yadav, Gorenand P.
      – PersonEntity:
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            NameFull: Dalbhagat, Chandrakant G.
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            NameFull: Mishra, Hari N.
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          Dates:
            – D: 01
              M: 11
              Text: Nov2022
              Type: published
              Y: 2022
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              Value: 46
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