How is Cold Plasma Used to Process Food?

Added by H. Lester Schonberger • Last updated April 20, 2022
Author: Nicole Arnold, Lily Yang, and Renee Boyer
Type: Fact Sheets
Topic: General (PCHF), Preventive Controls for Human Foods (PCHF), General (PSR), Produce Safety Rule (PSR)
Language: English

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.

This work is supported by the Agriculture and Food Research Initiative competitive grant program A4131 (grant no. 2015-69003-23410/project accession no. 1005440, “Enhancing the Safety and Quality of Fresh Produce and Low-Moisture Foods by Waterless Nonthermal Technologies”) from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

 


 


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