Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review

Graziele G Bovi; Antje Fröhling; Namrata Pathak; Vasilis P Valdramidis; Oliver Schlüter

doi:10.4315/0362-028X.JFP-18-606

Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review

J Food Prot. 2019 Jul;82(7):1233-1243. doi: 10.4315/0362-028X.JFP-18-606.

Authors

Graziele G Bovi¹, Antje Fröhling¹, Namrata Pathak¹, Vasilis P Valdramidis^{2

3}, Oliver Schlüter¹

Affiliations

¹ 1 Quality and Safety of Food and Feed, Department of Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany (ORCID: https://orcid.org/0000-0001-8610-6583 [G.G.B.]).
² 2 Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, Msida MSD 2080, Malta.
³ 3 Centre for Molecular Medicine and Biobanking.

PMID: 31233355
DOI: 10.4315/0362-028X.JFP-18-606

Abstract

CAPP technology has high application potential for decontamination of berries. Impacts of CAPP in aspects of food safety and security still need to be addressed. Optimized treatment parameters need to be investigated for each berry type.

Keywords: Berry; Cold plasma; Food safety; Foodborne illness; Fresh produce.

Publication types

Review

MeSH terms

Decontamination / methods
Food Safety* / methods
Fruit* / microbiology
Fruit* / standards
Plasma Gases*

Substances

Plasma Gases