Potential of atmospheric cold plasma for biofilm control in food processing PDF
Preview Potential of atmospheric cold plasma for biofilm control in food processing
Potential of atmospheric cold plasma for biofilm control in food processing Paula Bourke, PhD, Dublin Institute of Technology [email protected] IAFP European Symposium, 30th March 2017 RATIONALE FOR SEEKING NEW FOOD PROCESSING TECHNOLOGIES https://makanaka.files.wordpress.com/2013/01/fao-food-waste-campaign-201301.jpg?w=700&h=523 Plasma : an ionized gas consisting of atoms, electrons, ions, molecules, molecular fragments, and electronically excited species (informal definition) www.geo.mtu.edu/weather/aurora/ STATES OF MATTER LIQUID PLASMA SOLID GAS Tightly packed, in a Close together with Well separated with Has no definite regular pattern no regular no regular volume or shape Vibrate, but do not arrangement. arrangement. and is composed of move from place to Vibrate, move Vibrate and move electrical charged place about, and slide freely at high particles past each other speeds What is Plasma ? What Plasma do we use? Temperature •Thermal •Non-thermal/Cold •Low pressure Pressure •Atmospheric pressure •High pressure •Air Gas •Oxygen •Helium, Argon •MAP gas mixes Mode of •Microwave •Radio frequency generation •Corona •Dielectric barrier Discharge •In Package / Contained •In –Line or Tunnel array Mode of Delivery •Plasma Activated Water •Plasma Activated Liquids •Plasma Activated Substances •Plasma Deposition What is in Atmospheric Cold Plasma? Reactive oxygen species Reactive nitrogen species – UV radiation, energetic ions, charged particals etc. Effects of Non-Thermal Plasma on Mammalian Cells. 2011 Sameer Kalghatgi et al. HOW DOES ATMOSPHERIC COLD PLASMA WORK? ROS Energy RNS Dielectric Barrier Discharge Adapted from Mai-Prochnow et al. 2014. International Journal of Antimicrobial Agents, 43(6),508–517 Gordillo-Vazquez. 2008. Air plasma kinetics under the influence of sprites. Journal of applied physics, 41, 234016 MICROBIOLOGICAL CHALLENGES From 2004 – 2012, European Union reported a total of 198 produce-associated outbreaks Adapted from Callejon et al. 2015. Foodborne pathogens and disease, 12(1), 32 – 38. Microbiological and Food Matrix Challenges relevant to fresh foods – Why do these risks persist? Pathogens Spoilage Biofilms Spores Toxins Internalisation / Structural protection
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