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Ensuring food safety measures are essential to minimize the risk of foodborne diseases linked to raw food products. Here, we investigated the efficacy of an innovative approach for the control of Salmonella Typhimurium found in fresh produces. Plasma activated water (PAW) and bacteriophages are emerging effective and valuable alternative methods for microbiological decontamination. The efficacy of PAW and a lytic bacteriophage (109 PFU/mL), both separately and sequentially, against S. Typhimurium in fresh produce was investigated. S. Typhimurium (105–107 CFU/g) were inoculated on lettuce leaves and treated with PAW, S. Typhimurium phage SK-T2 or their combination. PAW or bacteriophage inactivated S. Typhimurium, on lettuce leaves at different initial populations, by 2.90–3.46 or 1.45–3.25 log CFU/g, respectively. After sequential treatments of PAW and bacteriophage, S. Typhimurium populations, initially applied at ~ 105 CFU/g reduced by 4.47 log CFU/g, but when the order of application was changed (i.e., bacteriophage followed by PAW), the combination synergistically decreased the Salmonella numbers below the detection limit of the method used for the enumeration (i.e., < 101 CFU/g). At the high-level inoculum (~ 7 log CFU/g), consecutive treatments of PAW and phage decreased the S. Typhimurium population by 3.28 log CFU/g, and a reduction of 6.20 log CFU/g was achieved after reversing the order of treatment. Regardless of the bacterial inoculum level, sequential applications of bacteriophage and PAW resulted in a higher level of inactivation. This study proved that the bacteriophage–PAW combination constitutes a promising alternative approach to the conventional washing process in fresh produce wash waters in the food industry. [ABSTRACT FROM AUTHOR]

The effects of ultrasound (US)-assisted plasma-activated water (PAW) washing (UP) on the growth of indigenous bacteria, quality properties, and microbiome of fresh-cut Apium graveolens (celery) were investigated. Among the tested treatments (UP, NaClO solution, US alone, and PAW alone), UP was the most effective in decontaminating fresh-cut celery and inhibiting the growth of natural bacteria in the celery during storage at 4 and 10 °C. No significant differences were observed in the firmness, color, or sensory properties between untreated and UP-treated fresh-cut celery during storage. The proportion of Proteobacteria and Actinobacteria on UP-treated fresh-cut celery decreased after storage at 4 °C for 3 days, confirming the influence of UP treatment on the celery microbiome. The UP treatment induced alterations in the microbial composition of celery. These results demonstrate the potential utility of UP treatment as a novel microbial decontamination process for the preparation of fresh-cut celery products. [ABSTRACT FROM AUTHOR]

The food industry faces challenges as consumers aim for perceived health and less processed food. Non-thermal plasma technology is a unique strategy aimed at the food industry in this age of green technology. The primary goal of using non-thermal plasma processing is to preserve the purity of food products, while also improving their sensory attributes, nutritional and functional content. Non-thermal plasma has already demonstrated notable advantages in spore, enzyme, and toxin inactivation. Recent research examinations demonstrate that plasma processing has captured the interest of food processing and storage. The current review describes the process of non-thermal or cold plasma methods for food industrial benefits, such as improved cooking quality, increased activity of enzymes, starch modification, microbial elimination, and retaining the purity of food during storage.

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Blue light is an emerging technology used for the decontamination of food contact surfaces and products. It is based on the activation of photosensitizers by light, determining the release of reactive oxygen species (ROS). ROS causes damage to bacterial cells leading to cell death. Several types of microbes may be treated, such as bacteria, yeasts, moulds and viruses, in planktonic or biofilm form. Blue light technology is affected by several factors: light parameters (i.e., irradiance, dose, wavelength), microbial parameters (i.e., pH, temperature, initial inoculum, grade of biofilm maturation) and surface parameters (i.e., material, roughness, and optical properties). In addition, it may be used alone or coupled with other technologies. The use of blue light shows several advantages, such as safety for food operators, and a lower release of chemicals in the environment. Moreover, it seems unlikely for bacteria to develop resistance to the blue light application. [ABSTRACT FROM AUTHOR]

Hydrogen peroxide (H2O2) is a powerful oxidizing agent and causes cellular oxidative damage in microbial cells. Due to its potential oxidative activity, H2O2 provides broad-spectrum activity against bacteria, fungi, and viruses and has widely been used for food safety. This review comprehensively discusses current strategies for improving the disinfecting action of H2O2 in the food industry, including the combination of H2O2 with other chemical disinfectants (peroxyacetic acid, O3, sodium dodecyl sulfate, silver, and plant-derived compounds) or disinfection techniques (heat, UV, pulsed light, cold plasma, ultrasound, and modified atmosphere packaging). Moreover, the effects of these combinations on food properties and the comparison between H2O2-based treatments and non-H2O2-based treatments were also reviewed. Combining H2O2 with other chemical or physical disinfectants enhanced its antimicrobial activity and provides a promising disinfection strategy in the food industry. In most of reviewed studies, use of H2O2 at low levels had little or no effect on food quality. The combination of H2O2 with innovative disinfection agents or techniques provided promising approaches and needs more exploration in the future. [ABSTRACT FROM AUTHOR]

Summary: Systematic review and meta‐analysis aggregate quantitative data from different studies into unified effect size estimates with better statistical power in risk assessment model parameterisation. This study uses systematic review and meta‐analysis to estimate Salmonella decontamination during broiler slaughter from scalding to post‐chilling, with meta‐regression applied to explore modifier variables. Data from 161 studies published between 1998 and 2022 was extracted from thirty‐five articles identified in the systematic review process with meta‐analysis and meta‐regression performed using the metafor package (version 2.0‐0) in R statistical environment (version 3.6.0). The analysis revealed carcass wash (1.31 log10 CFU/carcass reduction in odds; P < 0.01) and chilling (121.50% reduction in relative risk; P < 0.01) had significant reduction on Salmonella concentration and prevalence, respectively. Chemical additives reduced the concentration (0.98 log10 CFU/carcass; P < 0.01) and prevalence (64.74% relative risk; P < 0.01) but the efficacy of physical methods was not conclusive. Application of decontaminants through immersion was superior (0.90 log10 CFU/carcass; P < 0.01) to spraying (0.72 log10 CFU/carcass; P < 0.01). Adjusting the pH sequentially of electrolysed water, acetic acid and trisodium phosphate reduced the odds of Salmonella concentration by more than 2 log cycles and the relative risk by more than 100%. The results provide trends in the concentration and prevalence of Salmonella during the broilers slaughter process with application of decontamination interventions and provide a basis for control decision‐making and quantitative microbial risk assessment. [ABSTRACT FROM AUTHOR]

Fresh green leafy vegetables (FGLVs) are consumed either garden‐fresh or by going through very few simple processing steps. For this reason, foodborne diseases that come with the consumption of fresh products in many countries have prioritized the development of new and reliable technologies to reduce food‐related epidemics. Cold plasma (CP) is considered one of the sustainable and green processing approaches that inactivate target microorganisms without causing a significant temperature increase during processing. This review presents an overview of recent developments regarding the commercialization potential of CP‐treated FGLVs, focusing on specific areas such as microbial inactivation and the influence of CP on product quality. The effect of CP differs according to the power of the plasma, frequency, gas flow rate, application time, ionizing gases composition, the distance between the electrodes and pressure, as well as the characteristics of the product. As well as microbial decontamination, CP offers significant potential for increasing the shelf life of perishable and short‐shelf‐life products. In addition, organizations actively involved in CP research and development and patent applications (2016–2022) have also been analyzed. [ABSTRACT FROM AUTHOR]

Introduction: Mobile phones are frequently used in environments of high bacteria presence. These can harbor various potential pathogens and become an exogenous source of nosocomial infections. Even in recent outbreak of COVID-19, it has become a point which needs to be sanitized to prevent and control further disease transmission as it is equally important for health-care professionals to use mobile phones in the hospital and other health and care settings, especially for communication. The present study was conducted to determine the potential role of mobile phones in the dissemination of disease. Objective: To compare the evaluation of microbial contamination on the mobile phones used by dental health-care professionals and faculty of senior secondary school and to access the microbial contamination of mobile phones by measuring the percentages of pathogens and to determine the type of bacteria commonly present on mobile phones. It also assesses the efficacy of 70% ethyl alcohol to be used as decontamination solution. Materials and Methods: A total of 126 mobile phones were screened in the study; 63 mobile phones belonging to dental health-care personnel from nine different specialties of dental college (Group 1 – test group) and 63 mobile phones belonging to nonhealth-care personnel like school teachers of senior schools (Group 2 – control group). All the samples were taken before and after cleaning with 70% ethyl alcohol. A total of 252 swab samples were taken. Results: Microbial contamination was approximately 68% in swab samples taken from mobile phones before cleaning with 70% of ethyl alcohol but even with one time disinfection with alcohol, decontamination was found to be only 95% effective. Coagulase-negative Staphylococcus was the most common isolated organism in swabs collected from dental college. Pathogenic bacteria were more prevalent in samples of dental college than to school samples. Conclusion: Ninetythree percentage of cell phones of health-care workers were contaminated and they act as potential source of nosocomial infections. Alcohol should be used to disinfect the mobile phones. [ABSTRACT FROM AUTHOR]

The awareness of this era in consuming safe, nutritional, and minimally processed food is growing continuously. In order to address all of these consumer expectations, the food industry has adopted innovative non-thermal processes. Non-thermal plasma is an innovative non-thermal approach with the potential to offer safe and stable food while maintaining its nutritional and sensory attributes. This article discusses the general applications of non-thermal plasma in the food industry. It explores the fundamentals of non-thermal plasma generating systems. It also emphasizes the mechanism of plasma's interaction with microbial decontamination, enzyme inactivation, polyphenol compounds, and physicochemical attributes of food materials. This study also highlights published findings regarding the application of plasma towards the decontamination of various food items and packaging materials, along with its impact on various food quality attributes. In addition, non-thermal plasma applied to water produces plasma-activated water. The mechanism of plasma-activated water formation and its implications in food disinfection, seed germination, and plant growth are explored. Additionally, the authors have reviewed the influence of plasma-activated water on several food aspects. Future studies are required to utilize this technique and scale up for commercial production effectively.

There are many kinds of microorganisms that inhabit the environment of manned space stations. Wet wipes are a common tool used in space stations to clean and reduce microorganisms on surfaces. Here, we compared the performance of five types of wipes used by the Chinese Space Station (CSS) on orbit before 2021 in terms of microbial decontamination. In previous studies, we found that Bacillus sp. TJ-1-1 and Staphylococcus sp. HN-5 were the most abundant microorganisms in the assembly environment of the CSS. In this study, we used these two bacteria to build different microbial load models to represent the occurrence and non-occurrence of microbial outbreaks in the on-orbit CSS. The results show that the number of microorganisms that can be removed when wiping the surface with high microbial load by wet wipes was higher than that when wiping the surface with low microbial load. For on-orbit daily cleaning and keeping the microbial population within the regulation concentration range, it is suitable to use two pure water wipes per 100 cm2. When the number of microorganisms increases to a degree where astronauts can see the colonies with their naked eyes, the best way to eliminate the problem is to wipe them thoroughly and repeatedly with at least four quaternary ammonium–based wipes every 100 cm2. [ABSTRACT FROM AUTHOR]

The current work introduces polymeric inorganic coagulant-flocculants; poly-ferric chloride (POFC) which prepared using iron-containing waste. Different POFCs were produced according to Fe/basicity ratio. Likewise, the efficiency of POFC for purification and microbial decontamination of domestic wastewater was evaluated using various doses of POFC coagulant-flocculants. The solid content of the prepared POFCs was ranged from 11.1 to 29.9%, and density was varied from 1.13 to 1.24 kg/L with the varying iron/basicity ratios. Analyses results of XRD, FTIR and SEM confirm formation of a new inorganic polymeric ferric chloride that it is not assumed simple mixture of components. Moreover, the prepared POFCs showed coagulant-flocculant characteristics; therefore it is employed for treating wastewater without introducing organic polymer. Both POFCs coagulant-flocculants showed removal efficiencies of 99, 99 and 91% for total suspended solids (TSS), turbidity and chemical oxygen demand (COD) from domestic wastewater. Also, a complete deactivation of the tested waterborne species in wastewater was achieved at 100 ppm dose of POFCs. At POFC dose of 150 ppm, it was found that the anaerobic microbes and sulfate-reducing bacteria in sludge were reduced by 99.9 and 98%, respectively. The deactivation anaerobic micobes and sulfate-reducing bacteria in the produced sludge by using POFC will result in odor reduction generated from sludge. Moreover, the integration between POFC-based coagulation and rapid sand filtration (RSF) lowers POFC dose use and showed a good efficiency for domestic wastewater purification and microbial decontamination. Finally, POFC-based treatment aids in the decrease organic and bacterial load that results in reducing disinfection use and declining disinfection by-products levels. Moreover, POFC-based treatment/rapid sand filtration is considered a well-located cost-effective train for purification of domestic wastewater and microbial decontamination in treated effluent and sludge and which can be reused for safe agricultural purpose.

The utilization of gaseous ozone (a powerful oxidant) in air, for disinfection and sterilization purposes, has been extensively studied for diverse applications; however, the optimal deployment of this technology for textile disinfection is deserving of further research attention and is this the focus of this work. In this study, the penetration efficiency of ozone gas into hard-to-reach regions of different garment types is critically examined. The impacts of garment packing density, hanging orientation and ozonation duration are also considered, and the resultant disinfection efficiencies are comparatively analyzed. An ozonation chamber fitted with remote ozone detection is utilized for the ozonation of fabric swatches inoculated with Escherichia coli bacteria. The number of colony-forming units per cm2 and the bacterial lawn area fraction are evaluated pre- and post-ozonation to quantify the level of disinfection. This study shows that the attainment of sufficient ozone concentrations in hard-to-reach regions of different garment types coupled with the inter-garment spacing utilized are vital for effective decontamination. This study also demonstrates the effectiveness of ozonation as a necessary technology for decontamination, particularly in this era, where the sterilization of textiles and other materials is paramount for public health and safety. [ABSTRACT FROM AUTHOR]

Objective: Toothbrushes are colonized by microorganisms, implying a risk of infection. That risk can be reduced by decreasing the microbial contamination of the filaments. Therefore, this study aimed to determine the antiseptic efficacy of a 0.05% chlorhexidine + 0.05% cetylpyridinium chloride mouthwash on toothbrushes. Methods: A total of twelve toothbrushes used three times/day for 14 days by orally and systemically healthy people were randomly split into two groups, and their heads were immersed for 2 h in PBS (control) or Perio·Aid Active Control (treatment). The microorganisms were recovered, and their number was calculated by culture, quantitative PCR, and viability PCR. Statistical differences were first assessed with a two‐way mixed ANOVA and subsequently with Student's t‐test. Results: The results showed no statistical differences in the total number of cells for the treatment (mean ± CI95% of 7.27 ± 1.09 log10 bacteria/ml) and the control (7.62 ± 0.64 log10 bacteria/ml) groups, but a significantly lower number of live cells in the treatment group (4.58 ± 0.61 log10 viable bacteria/ml and 2.15 ± 1.42 log10 cfu/ml) than in the control group (6.49 ± 1.39 log10 viable bacteria/ml and 5.04 ± 0.93 log10 cfu/ml). Conclusions: Based on our findings, sanitization of toothbrushes with this mouthwash reduces the number of live microorganisms adhered to the filaments. Such decrease of the bacterial load could include bacteria from the oral cavity, from the environment, and from nearby toothbrushes since the quantification was not limited to any bacterial taxon. [ABSTRACT FROM AUTHOR]

Non-thermal plasma technology is recognized for its strong antimicrobial efficacy on food and food production environment-associated microorganisms and its ability to enhance food safety and food shelf-life [...]

In this study, the effect of infrared (IR) on decontamination of Bacillus cereus, color, weight losses, and temperature profiles at paprika powder was determined in difference IR radiation power (100, 200, and 300 W), different sample distances from a radiation source (5, 10, and 15 cm), and various holding times. The most reduction of B. cereus count (2.3 log CFU/g) was achieved after 1 min holding time at 200 W IR power and 5 cm distance. The highest D-value (0.18 min) was achieved after a holding time of 0.5 min at 300 W IR power and 5 cm distance. The a* value of paprika powder was slightly affected and the highest color change was observed at 100 W IR power, 10 cm distance, and 8 min resulting in a decrease of a* from 42.537 ± 0.201 to 38.645 ± 0.429. Data were analyzed to predict the antibacterial effects of IR on B. cereus in paprika powder through an artificial neural network (ANN) model. The developed GA-ANN, which included 20 hidden neurons, could predict the B. cereus population with R2 = 0.9561. The results indicated that the GA-ANN model could give a good prediction for the population of B. cereus. Sensitivity analysis results showed that IR irradiation time was the most sensitive factor for the prediction of the B. cereus population.

Abstract Background Nowadays, engineers face challenges in developing novel technologies to find environmental and industrial solutions to address microbial contamination Microbes and treated objects differ significantly in their ability to tolerate the decontamination methods. Main text This work introduces a comprehensive review of recent trends of microbial decontamination for occupational, industrial, and domestic applications to help design and optimize suitable decontamination approaches. Conclusions Decontamination methods vary in their effectiveness towards microorganisms as sanitizing is the least effective decontamination method; disinfectants and antiseptics provide a higher level of decontamination. However, the best decontamination method is sterilizing. Hence, Microbial decontamination methods must be designed according to the level of microbes resistivity and the sensibility of the treated material. Graphical abstract

Fresh green leafy vegetables (FGLV) are rich in antioxidant content and fiber, as well as vitamins and minerals. Therefore, they are consumed fresh or minimal processing helps decreases risk of foodborne illnesses. Plasma activated water (PAW), obtained by exposing water to cold plasma (CP), unlike disinfectants, it is a technology that provides microbial decontamination without causing chemical harm to the environment and human health. PAW is a decontamination method that does not require the use of chemicals, minimal impact on quality parameters in contrast to conventional post-harvest treatments. When used in FGLV, it produces faster and more effective results in maintaining quality characteristics compared to surface plasma treatment. It extends the storage duration of fresh produce which normally has a very short shelf life and minimizes the negative effects on sensory, physicochemical, and nutritional profiles. In our earlier review, we reported effects applications of CP directly on FGLV. Here in this review, we will discuss the production and chemistry of PAW, as well as their effect on the microbiological and storage quality properties of FGLV. In addition, patent analysis is used to evaluate current trends and future commercial potential of the PAW technology applications in agriculture. [ABSTRACT FROM AUTHOR]

The ubiquitous presence of pharmaceutical drugs and microbes in the water is leading to the development of drug resistant microbes. Therefore, efficient materials that can remove or inactivate the drug and microbe contaminants are required. In this work, nickel sulfide/calcium alginate (Ni3S4/CA), silver sulfide/calcium alginate (Ag2S/CA), modified titanium dioxide/calcium alginate (TiO2/CA), and Ni3S4/Ag2S/TiO2/calcium alginate (Ni3S4/Ag2S/TiO2/CA) aerogels have been synthesized for the removal of the oxytetracycline (OTC) drug and microbial contaminants from real beverage industry wastewater. The results revealed that Ni3S4/Ag2S/TiO2/CA aerogel is highly efficient for OTC adsorption and inactivation of microbes compared to Ni3S4/CA, Ag2S/CA and TiO2/CA aerogels. The OTC adsorption depends greatly on the solution pH, and optimum OTC removal was observed at pH 6 in its zwitterionic (OTC±) form. The formation of H-bonding and n-π electron donor-acceptors is possible to a considerable extent due to the presence of the double bond benzene ring, oxygen and nitrogen, sulfur-containing functional groups on the OTC molecules, and the Ni3S4/Ag2S/TiO2/CA aerogel. Based on the statistical analysis, root-mean-square deviation (RMSD), chi square (χ2) values, and higher correlation coefficient (R2) values, the Redlich–Peterson isotherm model and Elovich kinetic model are most suited to modelling the OTC adsorption onto Ni3S4/Ag2S/TiO2/CA. The prepared aerogels' excellent antimicrobial activity is observed in the dark and with solar light irradiation. The zone of inhibition analysis revealed that the antimicrobial activity of the aerogels is in the following order: Ni3S4/Ag2S/TiO2/CA > TiO2/CA > Ag2S/CA > Ni3S4/CA, respectively. Moreover, the antimicrobial results demonstrated that reactive oxygen species, electrons, and active radical species are responsible for growth inhibition and killing of the microbes. These results indicated that Ni3S4/Ag2S/TiO2/CA aerogel is highly efficient in decontaminating pollutants from wastewater. [ABSTRACT FROM AUTHOR]

Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products. [ABSTRACT FROM AUTHOR]

Plasma-activated water (PAW) is increasingly used as an antimicrobial washing agent in biomedical and agricultural industries. In this study, an industrial prototype plasma jet utilizing an adjustable 500 W radio frequency (RF) power supply was developed for generating reactive species in water. A laboratory-scale plasma jet was firstly set up to test the effect of plasma on water. After activating 100 mL tap water by air plasma for 60 min, over 500 mg/L nitrate (NO3 --) and 5 mg/L nitrite NO2 - were obtained consistent with the increased electrical conductance and the pH reduction. For the industrial prototype, 60 ppm of hydrogen peroxide (H2O2) was obtained from the activation of 300 mL water for 120 min. Substituting air by argon drastically increased the H2O2 concentration. Although the water substantially evaporated during the plasma activation in vacuum, the low-pressure chamber is advantageous in enhancing H2O2 generation. With the water circulation, the PAW can continuously be produced with sufficient reactive species using a shorter activation time. The pressure and the type of gas, as well as the frequency and power in plasma generation, are all adjustable. Costeffective PAW for industrial sanitization and other research purposes, including stimulation of seed germination and plant growth, can be generated by this flexible system. [ABSTRACT FROM AUTHOR]

Aim: In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical and sensory properties were evaluated. Methods and results: The PIR power (250, 350 and 450 W), the distance of sample with irradiation source (10, 20 and 30 cm), irradiation time (0–20 min) and PIR pulse (1, 2 and 3 pulse/s) were investigated. Decontamination of total bacteria and total mould and yeast flora and microbial inactivation kinetics were determined. Saffron quality by FTIR and HPLC and sensory attributes were also measured. The highest reduction of the total bacterial count (2.203 log10 CFU per g) and total mould and yeast counts (2.194 log10 CFU per g) were obtained in Sargol Negin saffron at 350 W PIR power, 10 cm distance, 1.5 min treatment time and 3 pulse/s. The Double Weibull model is the best‐fit model for the prediction of the microbial population. Conclusion: Until now, there have been no reports of application for PIR in food processing and decontamination. According to the results, it can be concluded that PIR can be used as a safe method of saffron processing. Significance and Impact of the Study: Utilization of a proper decontamination method for spices especially saffron as the most expensive agricultural product is challengeable. It is recommended to use the PIR method for food processing because due to the reduction of microbial population, it can maintain foodstuff quality at an acceptable level. [ABSTRACT FROM AUTHOR]

Microbial decontamination is a critical concern in various sectors, from healthcare to food processing. Traditional decontamination methods, while effective to a degree, present limitations in terms of environmental impact, efficiency, and potential harm to the target material. This review investigates the emerging realm of non-thermal plasma (NTP) as a promising alternative for microbial decontamination, emphasizing its mechanisms, reactor designs and applications. The mechanism decomposed into physical, chemical and biological effects of plasma, are elaborated upon to provide a foundational understanding of the intrinsic principles of plasma decontamination. Except for the generation type of NTP, reactors and other parameters by which NTP achieves microbial decontamination, emphasizing the design considerations and parameters that influence its efficacy. Moreover, the latest applications of NTP in decontaminating air, water, and surfaces, supported by the latest research findings in each domain are explored. Additionally, the perspectives on the future research tendencies of NTP decontamination and disinfection are highlighted with potential avenues for exploration and innovation. Through this comprehensive review, the aim is to underscore the potential of NTP, particularly DBD plasma, as a versatile, efficient, and environmentally friendly method for microbial decontamination., (© 2024 The Author(s). Biotechnology Progress published by Wiley Periodicals LLC on behalf of American Institute of Chemical Engineers.)

In the past years, cold plasma was only used in the sterilization of materials but today it has marked major applications in the food sector as well. Cold plasma is a modern green technology or an eco-friendly process, which is used in microbial decontamination of foods and their products like fruits, vegetables, dairy and meat products. As cold plasma consists of reactive ions species and not any hazardous chemicals, which could adversely affect human health, it has gained much importance and it is widely acceptable to consumers. The technology helps in providing safe and nutritious foods with minimal effect in quality. For information collection on cold plasma treatment, we have majorly considered recent and original research work by the scientific community. Major emphasis was on the implication of cold plasma treatment on the different food groups viz. cereals, dairy, meat, fish, eggs, and poultry products, nuts, seeds, fruits and vegetables and spices and herbs. The intent of this review is to bring forth microbial inactivation mechanism and decontamination efficacies upon cold plasma interaction on various food groups. Further, key insights on the quality impact on plasma treatment is evaluated and there on implicating key consideration for selecting cold plasma technology for any food or food products. [ABSTRACT FROM AUTHOR]

Background and Objectives: Pulsed light (PL) was first applied to the production of low bacterial wheat flour—treating wheat kernels with PL. The effect of PL on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. Findings: After treatment, the total plate count (TPC), yeast and mold count (YMC) in wheat flour decreased significantly. Wet gluten content and the stability time reached their maximums when the pulsed flash frequency was 10 c. Starch viscosity increased slightly, mainly due to an increase in damaged starch content. Secondary structures altered remarkably, which were consistent with changes in gluten protein microstructures. Moreover, the textural properties of FWN were improved greatly. Browning of FWN was significantly inhibited because of low polyphenol oxidase (PPO) activity in wheat flour. Conclusion: PL was effective in decreasing the initial microorganisms in wheat flour as well as improving the quality of dough and FWN, and the optimum treatment was pulsed energy of 500 J, pulsed flash distance of 9 cm, and pulsed frequency of 10 c. Significance and Novelty: These results showed that PL treatment could decrease TPC and YMC in wheat flour significantly, improve farinograph and pasting properties, change gluten protein microstructures and secondary structures, as well as improve textural properties of FWN and inhibit its darkening greatly, which provided a new method for low bacterial wheat flour production and promoted PL's industrialization. [ABSTRACT FROM AUTHOR]

It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant influence on product properties. The use of cold plasma can be one of the promising methods of meat product treatment by cold sterilization. The present work examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma to increase its stability to microbial spoilage and extend shelf life. To obtain low temperature plasma, the equipment developed by the designing department “Plasmamed” was used. Chilled meat was treated with low-temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out by the following indicators: quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence and quantity of coliforms, Salmonella, Escherichia coli, Listeria monocytogenes, Proteus. It was shown that meat cold treatment with argon plasma inhibited the development of mesophilic microorganisms. The colony forming units detected in the samples after ten days of storage were determined by the duration of exposure to plasma. It was proved that meat treatment for 15 and 30 min had the bactericidal effect and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated with plasma corresponded to the requirements of standards and approved consumer characteristics.

This study presents a new method combining cold plasma-activated oxygen (CPAO) and microwave (MW) to decontaminate milkshake powder, exploring its effectiveness, mechanisms, and quality impact. CPAO (6 min) alone reduced bacterial load by 0.419 log CFU/g, and MW (3 min) by 0.030 log CFU/g. However, their co-application significantly amplified decontamination, achieving a 1.265 log CFU/g reduction. CPAO-MW co-treatment inflicted more oxidative damage on bacterial cell membranes and intracellular antioxidant defense system, leading to higher mortality. It also raised protein and lipid oxidation, while decreasing vitamin C and A levels in the powder. Specifically, CPAO (6 min)-MW (3 min) co-treatment increased the carbonyl content from 0.438 to 0.891 nmol/mg protein, malondialdehyde from 0.824 to 0.996 mg/kg, and lowered vitamin C from 162.151 to 137.640 mg/kg, and vitamin A from 2.05 to 1.38 mg/kg. This study shows CPAO-MW is effective for decontaminating powdered foods but highlights a need to reduce negative effects. [Display omitted] • Microwave boosted CPAO's ability to decontaminate microbes in milkshake powder. • CPAO-MW caused oxidative damage to the cell membrane and antioxidant defense system. • CPAO-MW led to a certain oxidation of the main nutrients in milkshake powder. [ABSTRACT FROM AUTHOR]

Background: Nowadays, engineers face challenges in developing novel technologies to find environmental and industrial solutions to address microbial contamination Microbes and treated objects differ significantly in their ability to tolerate the decontamination methods. Main text: This work introduces a comprehensive review of recent trends of microbial decontamination for occupational, industrial, and domestic applications to help design and optimize suitable decontamination approaches. Conclusions: Decontamination methods vary in their effectiveness towards microorganisms as sanitizing is the least effective decontamination method; disinfectants and antiseptics provide a higher level of decontamination. However, the best decontamination method is sterilizing. Hence, Microbial decontamination methods must be designed according to the level of microbes resistivity and the sensibility of the treated material. [ABSTRACT FROM AUTHOR]

The effects of non‐thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products. [ABSTRACT FROM AUTHOR]

The transformation of our linear "take-make-waste" system to a cyclic flow of materials and energy is a priority task for society, but the circular use of waste streams from one industry/sector as a material input for another must be completely safe. The need for new advanced technologies and methods ensuring both microbiological safety and the removal of potential chemical residues in used materials and products is urgent. Non-thermal atmospheric plasma (cold atmospheric plasma—CAP) has recently attracted great research interest as an alternative for operative solutions of problems related to safety and quality control. CAP is a powerful tool for the inactivation of different hazardous microorganisms and viruses, and the effective decontamination of surfaces and liquids has been demonstrated. Additionally, the plasma's active components are strong oxidizers and their synergetic effect can lead to the degradation of toxic chemical compounds such as phenols and azo-dyes. [ABSTRACT FROM AUTHOR]

Use of pesticides, herbicides and fertilizers is among the techniques to control insect pests and fungal pathogens. However, the technique is the major contributor to severe environmental implications in terms of air, water and soil pollution. Besides, variable inconsistency becomes an important issue in the implementation of inclined bed dryers, leading to significant rice grain loss. Cold plasma technology has been widely proposed as a potential alternative for rice grain postharvest treatment management due to the presence of generated ionised gas that eventually produces reactive oxygen species or reactive nitrogen species. These species are used to decontaminate foodborne pathogens, mycotoxins and bacterial diseases. This review explores the current literature regarding cold plasma treatment technology, focusing on its efficiency as the microbial decontamination medium and insect pest mortality medium, and on the enhancement functional, nutritional and cooking properties, especially in rice grains. Previous studies have successfully demonstrated the ability of cold plasma treatment to significantly reduce the microbial count of foodborne pathogens, detoxify mycotoxins, and control seedborne rice seedling bacterial diseases. Previous studies have also proved that the implementation of cold plasma technology in postharvest management should be seriously considered for improving rice grain quantity and quality in Malaysia. [ABSTRACT FROM AUTHOR]

In this study, the effect of infrared (IR) on decontamination of Bacillus cereus in cardamom seeds were determined at difference IR radiation powers (100, 200, and 300 W), different sample distances from radiation source (5, 10 and 15 cm) and various holding times. The most successful reduction in B. cereus numbers (5.11 log CFU/g) was achieved after a holding time of 8 min at 300 W IR power and 15 cm distance. Data were analyzed to predict antibacterial effects of IR against B. cereus in cardamom by artificial neural network (ANN) model. The developed genetic algorithm-ANN (GA-ANN), which included 12 hidden neurons, could predict B. cereus population with R2 = 0.908. The results indicated that GA-ANN model could give good prediction for the population of B. cereus. Sensitivity analysis results showed that IR irradiation time was the most sensitive factor for the prediction of B. cereus population.

This article discusses the use of non-thermal plasma technology for food processing and its potential to enhance food safety and shelf-life. The study focuses on the association between plasma-processed air (PPA) composition and its antimicrobial effects, as well as the underlying mechanism of action. Three different air plasma torch devices were used to study the scalability of the technology, and advanced analytical methods like Fourier transform infrared spectroscopy (FTIR) were employed to analyze PPA's characteristics. The findings of this study will contribute to the development and application of non-thermal atmospheric pressure plasma for disinfection and cleaning purposes in the food industry. [Extracted from the article]

The effects of packaging materials, package shape, and secondary packaging on the inactivation of indigenous mesophilic aerobic bacteria in Korean steamed rice cakes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment were investigated. Inactivation of indigenous mesophilic aerobic bacteria by ADCP treatment (21 kV, 3 min) was significantly increased by 0.6 and 0.8 log CFU/g (p < 0.05) from 0.7 ± 0.1 and 0.5 ± 0.1 CFU/g, respectively, when polypropylene (PP) and low-density polyethylene (LDPE) were laminated with nylon, respectively. Secondary packaging lowered the inactivation level by 0.7–0.8 log CFU/g from 1.1 to 1.3 log CFU/g. In-package ADCP treatment did not alter the water vapor permeability, oxygen transmission rate, and tensile properties of PP, LDPE, nylon/PP, and nylon/LDPE. Thus, the results demonstrated that lamination of PP or LDPE with nylon and treatment before secondary packaging may be effective strategies for microbial inactivation by in-package ADCP treatment. [ABSTRACT FROM AUTHOR]

The ubiquitous presence of pharmaceutical drugs and microbes in the water is leading to the development of drug resistant microbes. Therefore, efficient materials that can remove or inactivate the drug and microbe contaminants are required. In this work, nickel sulfide/calcium alginate (Ni3S4/CA), silver sulfide/calcium alginate (Ag2S/CA), modified titanium dioxide/calcium alginate (TiO2/CA), and Ni3S4/Ag2S/TiO2/calcium alginate (Ni3S4/Ag2S/TiO2/CA) aerogels have been synthesized for the removal of the oxytetracycline (OTC) drug and microbial contaminants from real beverage industry wastewater. The results revealed that Ni3S4/Ag2S/TiO2/CA aerogel is highly efficient for OTC adsorption and inactivation of microbes compared to Ni3S4/CA, Ag2S/CA and TiO2/CA aerogels. The OTC adsorption depends greatly on the solution pH, and optimum OTC removal was observed at pH 6 in its zwitterionic (OTC±) form. The formation of H-bonding and n-π electron donor-acceptors is possible to a considerable extent due to the presence of the double bond benzene ring, oxygen and nitrogen, sulfur-containing functional groups on the OTC molecules, and the Ni3S4/Ag2S/TiO2/CA aerogel. Based on the statistical analysis, root-mean-square deviation (RMSD), chi square (χ2) values, and higher correlation coefficient (R2) values, the Redlich–Peterson isotherm model and Elovich kinetic model are most suited to modelling the OTC adsorption onto Ni3S4/Ag2S/TiO2/CA. The prepared aerogels’ excellent antimicrobial activity is observed in the dark and with solar light irradiation. The zone of inhibition analysis revealed that the antimicrobial activity of the aerogels is in the following order: Ni3S4/Ag2S/TiO2/CA > TiO2/CA > Ag2S/CA > Ni3S4/CA, respectively. Moreover, the antimicrobial results demonstrated that reactive oxygen species, electrons, and active radical species are responsible for growth inhibition and killing of the microbes. These results indicated that Ni3S4/Ag2S/TiO2/CA aerogel is highly efficient in decontaminating pollutants from wastewater.

The growing world population and the need to reduce the environmental impact of food production drive the exploration of novel protein sources. Insects are being cultivated, harvested, and processed to be applied in animal and human nutrition. The inherent microbial contamination of insect matrices requires risk management and decontamination strategies. Thermal sterilization results in unfavorable cooking effects and oxidation of fatty acids. The present study demonstrates the risk management in Acheta domesticus (home cricket) powder with a low-energy (8.7–22.0 mW/cm2, 5 min) semi-direct surface micro discharge (SMD)–cold atmospheric pressure plasma (CAPP). At a plasma power density lower than 22 mW/cm2, no degradation of triglycerides (TG) or increased free fatty acids (FFA) content was detected. For mesophilic bacteria, 1.6 ± 0.1 log10 reductions were achieved, and for Enterobacteriaceae, there were close to 1.9 ± 0.2 log10 reductions in a layer of powder. Colonies of Bacillus cereus, Bacillus subtilis, and Bacillus megaterium were identified via the mass spectral fingerprint analyzed with matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS). The spores of these Bacillus strains resisted to a plasma power density of 22 mW/cm2. Additional inactivation effects at non-thermal, practically non-oxidative conditions are supposed for low-intensity plasma treatments combined with the powder’s fluidization.

Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shelf life of food products and may include health hazards to consumers. In recent decades, various technologies such as fumigation (e.g., ethylene oxide, propylene oxide and methyl bromide), steam heating and gamma radiation have been used to eliminate pollutions. However, these technologies include disadvantages. Therefore, researchers eagerly investigate novel methods of disinfection that do not include the highlighted disadvantages. This study has reviewed conventional methods for the sterilization and decontamination of spices, focusing specifically on cold plasma as an alternative technique and its uses in microbial inactivation of spices. Cold plasma is a novel food processing technology which uses energetic reactive gases for the inactivation of contaminating microbes in spices. Decontamination spices with cold plasma is safe and much more effective than previous methods. Furthermore, effects of cold plasma on bioactive ingredients are negligible and almost final quality of the products after processes are constant. [ABSTRACT FROM AUTHOR]

Supply of clean drinking water is still a major problem in most developing countries especially in rural areas. Although many water purification methods exist, they are far beyond the reach of common people because of unaffordable cost or lack of technical how-how for operation. A new simple and cost-effective method for purification of river water for use by rural communities has been developed and tested. It involves use of moringa seed powder as a natural coagulant and flocculent to clarify turbid water and copper as an antibacterial agent to destroy pathogens like E. coli to produce clean drinking water. Raw water samples from nearby rivers were collected in glass beakers and moringa seed powder was prepared from locally obtained seeds. Seed powder was mixed with water and copper wire mesh was immersed in it. After about 4 h the supernatant was decanted through a closely woven cotton cloth and tested for turbidity and E. coli counts. Turbidity level was in the range 3 NTU–5 NTU and E. coli count was Non- Detected (N.D) in all treated samples, which were within the accepted levels for drinking water. The technique is reproducible, cost effective and capable of producing clean drinking water for domestic use, without any power source or technical assistance. It can be practiced with little effort in rural community households. Being a Point–of–Use (PoU) method, it is exceptionally useful in providing drinking water as an immediate solution in disaster areas affected by cyclone or floods.

Raw leafy greens are commonly associated with global foodborne outbreaks due to pathogenic contaminants. In the current study, greens, such as spinach (Spinacia oleracea L.), coriander (Coriandrum sativum L.) and mint (Mentha spicata L.) showed presence of coliforms (including E. coli) along with other aerobic microbes, yeast and molds. These vegetables mostly consumed in raw or culinary purpose, and hence increase the chances of food borne illnesses. Moreover, the leafy greens are perishable. In this context, we optimized a combination process including radiation treatment to achieve hygienization and shelf life extension of these leafy green vegetables. The combination treatment comprising potable water wash, chlorination (NaOCl-200 ppm) followed by irradiation (2 kGy using electron beam or gamma) was developed, and the processed samples showed keeping quality up to 15 days at 4-6°C, whereas control samples spoiled within two days. The treatment resulted in coliform count below detection level while retaining the nutritional, phenolic content and organoleptic qualities. Thus, the combination treatment could ensure safety, keeping quality enhancement of perishable leafy greens and to control global food outbreaks. Electron beam over gamma processing found to be a commercial viable option due to its high throughput and equal efficacy in microbial decontamination. [ABSTRACT FROM AUTHOR]

In recent years, microbial decontamination with plasma-activated water (PAW) has attracted a lot of research attention in the field of food industry. Despite several studies showing that PAW effectively inactivates planktonic bacteria, few studies have been conducted on biofilms. The present study was, therefore, designed to evaluate the effect of PAW on the biofilm formation characteristics of Salmonella Enteritidis. Comparing the expression patterns of biofilm-related genes in PAW-treated and non-treated planktonic and biofilm cells provided insight into how PAW regulates this process. The results showed that a 30-minute exposure to PAW at room temperature significantly reduced S. enteritidis planktonic cells. This exposure resulted in a decreased expression of the genes involved in the early stages of biofilm formation (csgD , agfA , fimA , lpfE , and rpoS), and an increased expression of the csrA gene in S. enteritidis planktonic cells. These results indicated the inhibitory effect of PAW on the biofilm formation process in S. enteritidis. Results of the initial attachment assay confirmed these findings, where, after 6 h, the number of PAW-treated cells attached to the stainless steel surfaces were significantly lower than non-treated ones. Furthermore, biofilm development assay revealed that the number of PAW-treated biofilm cells were significantly lower than non-treated ones after 24 h incubation at 37 °C. These findings were confirmed by measurements of the major components of biofilm i.e., extracellular DNA (eDNA), protein and carbohydrate. The amount of these components in 24-hour biofilms produced by PAW-treated S. enteritidis cells was significantly lower than that of non-treated cells. PAW's treatment on preformed 24-hour biofilms for 30 min led to a decrease in the expression of genes involved in quorum sensing and cellulose synthesis (csgD , bapA , adrA , luxS and sdiA) and an increase in the expression of the csrA gene. This treatment also reduced the number and metabolic activity of biofilm cells compared to non-treated biofilm cells. In total, the present study demonstrated that PAW has an inhibitory effect on the process of biofilm formation in S. enteritidis and hence, the food industry should pay special attention to PAW as a promising treatment to eliminate bacterial biofilms. • Effect of PAW on the biofilm-forming characteristics of S. enteritidis was evaluated. • Plasma-activated water significantly reduced S. enteritidis planktonic cells. • Genes involved in the biofilm formation were down-regulated in planktonic cells. • PAW-treated biofilm cells were significantly lower than non-treated ones after 24 h. • Quorum sensing and cellulose synthesis genes were down-regulated in preformed biofilms. [ABSTRACT FROM AUTHOR]

The bee pollen is a complete and healthy food with important nutritional properties. Usually, bee pollen is consumed dehydrated, but it is possible to market it as fresh frozen pollen, favoring the maintenance of its properties and greatly increasing its palatability, compared to dried pollen. However, fresh frozen pollen maintains a high microbiological load that can include some pathogenic genus to human health. In this work, ozonation combined with drying is applied to reduce the microbiological load. The lowest timing exposure to ozone (30 min) was chosen together with hot-air drying during 15 min to evaluate the shelf-life of treated bee-pollen under cold storage (4 °C), and initial reductions of 3, 1.5, and 1.7 log cycles were obtained for Enterobacteriaceae, mesophilic aerobes, and molds and yeasts counting, respectively. Six weeks after treatment the microbial load was held at a lower level than initially observed in fresh bee-pollen. In addition, ozone treatment did not have a negative impact on the polyphenols evaluated. Likewise, the sensory profile of the bee pollen under different treatments was studied. For all these assays the results have been favorable, so we can say that ozonation of fresh pollen is safe for human consumption, which maintains its polyphenols composition and organoleptically is better valued than dried pollen.

Eliminating the pathogens from the chicken egg and meat is of supreme value for food scientists. In this regard, researchers have explored the potential applications of cold plasma, as a promising technique, to increase the profitability of poultry farming and safety of the poultry products. In the present study, an overview of the conducted research on plasma treatment of poultry products is presented to highlight the potential benefits of this emerging technology for the food and poultry industries. The potential negative effects of plasma treatment on the quality attributes of the product are also discussed. Moreover, the limitations of this technology and considerations for its commercial applications are illustrated. Furthermore, the needs for future research in this area of science are pointed out. Several studies have confirmed the applicability of cold plasma for egg and chicken decontamination. Considering the number of the recently conducted research and on‐going advances in plasma science, this technique may assist food producers in enhancing the poultry product safety in the near future. [ABSTRACT FROM AUTHOR]

Nowadays, the quality of nutrition level is regarded as one of the most important criteria showing social development level. Therefore, it is important to increase the safety and quality of meat and meat products in order to provide healthy and balanced nutrition. Thus, heat treatment applications have been commonly used for preservation of meat and meat products, and this process provides improved shelf life and microbial safety. However, this technology causes changes in physical and chemical structure, organoleptic characteristics, and natural components of meat and meat products. Therefore, many research about non-thermal technologies has been conducted on muscle foods. This review aims to describe the basic principles, applications and effects of non-thermal technologies including irradiation, ultraviolet light, pulsed electric fields, pulsed light, high hydrostatic pressure and ultrasound used for microbial decontamination of meat and meat products. [ABSTRACT FROM AUTHOR]

Abstract Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing cross-contamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality. Highlights • The use of chlorine has been identified as a concern. • Viruses (NoV and HAV) are the most relevant pathogens associated with strawberries. • Alternative chemical strategies proved to be excellent alternatives. • Novel non-thermal technologies generally result in better quality retention. • Microwave and ohmic heating show potential as substituents of conventional thermal treatments. [ABSTRACT FROM AUTHOR]

Highlights • Pesticide removal varies with the treatment used and the target substance. • Chlorine dioxide significantly reduced tebuconazole residues. • Photocatalysis significantly reduced iprodione, microbiota and disease incidence. • Electrolyzed water decreased the superficial microbiota to undetectable counts. Abstract Concerns about chemicals and pesticides in food plants have increased dramatically during the last decade. Following stricter legislation and studies about toxicity and human health risks, new ways of reducing toxic residues are urgently required. In this study, oxidizing agents such as electrolyzed water (EW), chlorine dioxide (ClO 2) and photocatalysis have been used during the postharvest phase in order to remove the residues of cyprodinil, tebuconazole and iprodione from the surface of peaches, nectarines and apricots. Moreover, the disinfection capability of these agents has also been tested as an alternative to sodium hypochlorite. Our results show that pesticide removal from stone fruits by oxidizing technologies significantly varies depending on the treatment used and the target substance. ClO 2 significantly reduced tebuconazole residues from all the fruits (by more than 60%) and photocatalysis similarly reduced iprodione residues (between 50 and 70%). However, EW achieved a percentage of residue reduction similar to that of tap water, never exceeded 40%. In contrast, EW reduced the superficial microbiota to undetectable counts, also decreasing the percentage of rotted fruit from 32 to 7%. Photocatalysis produced similar results since it was able to decrease the microorganisms present on the fruit surface by nearly 2 log units and the incidence of disease by 50%. It was concluded that a strategy combining photocatalysis treatment during cold storage to reduce pesticide residues and spoilage microorganisms with electrolyzed water washing to reduce any remaining microbial contamination prior to commercialization will substantially reduce disease and ensure the safety of stone fruits for human consumption. [ABSTRACT FROM AUTHOR]

Abstract Salmon is the food most frequently reported in the RASFF (Rapid Alert System for Food and Feed) database in conjunction with Listeria monocytogenes and consumption of cold-smoked salmon have led to severe outbreaks of listeriosis infections. UV-C and pulsed UV light were investigated for their ability to reduce L. monocytogenes on salmon. Cold-smoked and raw salmon were spiked with a mix of ten L. monocytogenes strains (104 CFU/sample) and subsequently exposed to UV-C light (0.0075–0.6 J/cm2) or high intensity pulsed UV light (1.3–10.8 J/cm2). Reductions of L. monocytogenes on smoked salmon were 0.7–1.3 log, depending on the fluence. Corresponding reductions for raw salmon muscle side and skin side were 0.2–0.9 log and 0.4–1.1 log, respectively. Generally, reductions using UV-C and pulsed UV light were within the same range, but with some treatments statistically different. L. monocytogenes surviving UV treatments on smoked and raw salmon grew at the same rate as controls during storage at 4 °C, but reached the levels of the controls 13 and 7 days later, respectively. No sensory changes were detected in UV-C treated (0.05 J/cm2) smoked salmon. Industrial relevance Due to the lack of critical control points in salmon production, it is not possible to ensure products that are consistently free from L. monocytogenes in the absence of mitigation strategies. Taking into account the reported generally low levels of L. monocytogenes on contaminated salmon, UV treatments should be considered important tools for the industry to contribute to lower prevalence and levels of Listeria. The present work on microbial and quality effects of UV-C and pulsed UV light treatments performed under industry relevant conditions on raw and cold-smoked salmon provides important information to the salmon industry for implementation of UV-light as risk reducing mitigation tools. This has key relevance for industry and consumers and will contribute to enhanced food safety, reduction of costly recalls and longer shelf-life. [ABSTRACT FROM AUTHOR]

The use of cold plasma technology (CPT) in the food industry could be a promising alternative to heat treatment techniques in practice. The CPT is effective in preserving the quality and safety of food products by achieving microbial decontamination without compromising the functional and organoleptic properties. This review provides readers with a comprehensive overview of CPT and its applications in cereal grains and products. In particular, the paper elucidates the fundamentals, types, applications, and decontamination mechanisms of CPT in the treatment of cereals and cereal-based products. The current challenges are summarized while future work is also proposed for researchers to target for advancing CPT. Recent literature is reviewed through various search engines by covering scholarly articles in food technology, food safety, and food microbiology. Consumer awareness of non-thermally treated food products has increased. The use of CPT in the food industry has paved a way to produce products with better quality and safety. Previous studies have shown that the application of CPT can inactivate pathogenic microbes from the surface of cereal grains as a result of reactive species generation, thereby extending their shelf life while affecting food quality minimally. Furthermore, the use of CPT boosts seed germination and plant growth thus improving food security. Additionally, the CPT can improve the molecular properties of cereal starch to overcome inherent disadvantages, such as solubility and inability of resisting heat and shear. Finally, this review outlines the limitations of CPT (e.g., safety to food consumers and machine operators) and possible solutions. Despite the potential, more research is still needed to promote the CPT for industrial applications. [Display omitted] • Cold plasma (CP) is a promising technology for treating cereal grains and products. • CP boosts seed germination and plant growth thus improving food security. • CP improves cereal starch properties to overcome inherent disadvantages. • CP mediates RONS generation inducing cell lesions & causing cell death. • Studies on the safety, toxicity, and health impacts of CP-treated food are required. [ABSTRACT FROM AUTHOR]