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Gas Plasma Decontamination of Fresh Foods - AFM 213 - FT1529

A concerted feasibility LINK project is proposed to study and advance the capability of cold atmospheric plasmas for food-borne microbial inactivation. Built on significant prior work by the Loughborough team and supported by four strategic industrial partners (Delmonte, Orchard, Advanced Energy, and Air Products), the proposed work benefits critically from a rich pool of complementary expertise including (a) cold atmospheric plasma science and engineering; (b) laboratory and food microbiology; (c) industrial production of fresh-cut vegetables and fruits; (d) currently industrial practice for food safety control; (e) electrical and gas equipment manufacturing. Proposed for a duration of 15 months, the work aims at an unprecedented technology capability of achieving a 4-log reduction for representative foodborne bacteria on a timescale acceptable to food industry and an evaluation of this plasma technology for industrial up-scaling.
·maximise plasma lethality towards food-borne pathogenic and spoilage bacteria under conditions in which they exist on foods

·establish through simple indicative assays whether such kills can be achieved without substantially compromising the nutritional status of the food

·establish a basis for scaling-up plasma decontamination processes and make estimates of costs for a commercial treatment process.

Our specific objective is to achieve a 4-log reduction for representative foodborne bacteria.
Project Documents
• Executive Summary : Gas Plasma Decontamination of Fresh Foods   (26k)
Time-Scale and Cost
From: 2006

To: 2007

Cost: £101,051
Contractor / Funded Organisations
University - Loughborough, Del Monte, Air Products PLC, Advanced Energy UK Limited, IFR, Institute of Food Research (BBSRC), Orchard House Foods Ltd
Food and Drink              
Food Hygiene              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Safety              
Process Technology              
Products and Processes              
Sustainable Farming and Food              
Fields of Study
Resource Efficient and Resilient Food Chain