Potential of atmospheric cold plasma for biofilm control in food processing

42 Pages·2017·5.21 MB·English

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