Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review
Cold atmospheric plasma (CAP) acts as a powerful antibacterial tool in the food industry, effectively eliminating <i>E. coli</i> and a wide range of pathogens, including bacteria, viruses, fungi, spores, and biofilms in meat and vegetables. Unlike traditional bactericidal methods, CAP le...
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MDPI AG
2025-05-01
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| Series: | Plasma |
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| Online Access: | https://www.mdpi.com/2571-6182/8/2/18 |
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| author | Muhammad Waqar Ahmed Kainat Gul Sohail Mumtaz |
| author_facet | Muhammad Waqar Ahmed Kainat Gul Sohail Mumtaz |
| author_sort | Muhammad Waqar Ahmed |
| collection | DOAJ |
| description | Cold atmospheric plasma (CAP) acts as a powerful antibacterial tool in the food industry, effectively eliminating <i>E. coli</i> and a wide range of pathogens, including bacteria, viruses, fungi, spores, and biofilms in meat and vegetables. Unlike traditional bactericidal methods, CAP leverages an arsenal of reactive species, including reactive oxygen species (ROS) such as ozone (O3) and hydroxyl radicals (OH•), and reactive nitrogen species (RNS) like nitric oxide (NO•), alongside UV radiation and charged particles. These agents synergistically dismantle <i>E. coli</i>’s cell membranes, proteins, and DNA, achieving high degradation rates without thermal or chemical damage to processed food. This non-thermal, eco-friendly technology preserves food’s nutritional and sensory integrity, offering a transformative edge over conventional approaches. It emphasizes the critical need to optimize treatment parameters (exposure time, gas composition, power) to unlock CAP’s full potential. This review explores CAP’s effectiveness in degrading <i>E. coli</i>, emphasizing the optimization of treatment parameters for practical food industry applications and its potential as a scalable food safety solution. It is crucial to conduct further studies to enhance its implementation, establishing CAP as a fundamental element of advanced food processing technologies and a key measure for protecting public health. |
| format | Article |
| id | doaj-art-66c7c363c7774eeeb1e2a583bc4dfd4b |
| institution | DOAJ |
| issn | 2571-6182 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plasma |
| spelling | doaj-art-66c7c363c7774eeeb1e2a583bc4dfd4b2025-08-20T03:16:36ZengMDPI AGPlasma2571-61822025-05-01821810.3390/plasma8020018Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A ReviewMuhammad Waqar Ahmed0Kainat Gul1Sohail Mumtaz2Department of Physics, Riphah International University, Islamabad 44000, PakistanDepartment of Botany, Hazara University, Mansehra 21120, PakistanDepartment of Chemical and Biological Engineering, Gachon University, 1342 Seongnamdaero, Sujeong-gu, Seongnam-si 13120, Republic of KoreaCold atmospheric plasma (CAP) acts as a powerful antibacterial tool in the food industry, effectively eliminating <i>E. coli</i> and a wide range of pathogens, including bacteria, viruses, fungi, spores, and biofilms in meat and vegetables. Unlike traditional bactericidal methods, CAP leverages an arsenal of reactive species, including reactive oxygen species (ROS) such as ozone (O3) and hydroxyl radicals (OH•), and reactive nitrogen species (RNS) like nitric oxide (NO•), alongside UV radiation and charged particles. These agents synergistically dismantle <i>E. coli</i>’s cell membranes, proteins, and DNA, achieving high degradation rates without thermal or chemical damage to processed food. This non-thermal, eco-friendly technology preserves food’s nutritional and sensory integrity, offering a transformative edge over conventional approaches. It emphasizes the critical need to optimize treatment parameters (exposure time, gas composition, power) to unlock CAP’s full potential. This review explores CAP’s effectiveness in degrading <i>E. coli</i>, emphasizing the optimization of treatment parameters for practical food industry applications and its potential as a scalable food safety solution. It is crucial to conduct further studies to enhance its implementation, establishing CAP as a fundamental element of advanced food processing technologies and a key measure for protecting public health.https://www.mdpi.com/2571-6182/8/2/18cold atmospheric plasma (CAP)food safety<i>Escherichia coli</i> (<i>E. coli</i>)antibacterial applicationsreactive oxygen and nitrogen speciesfood processing |
| spellingShingle | Muhammad Waqar Ahmed Kainat Gul Sohail Mumtaz Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review Plasma cold atmospheric plasma (CAP) food safety <i>Escherichia coli</i> (<i>E. coli</i>) antibacterial applications reactive oxygen and nitrogen species food processing |
| title | Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review |
| title_full | Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review |
| title_fullStr | Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review |
| title_full_unstemmed | Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review |
| title_short | Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review |
| title_sort | recent advances in cold atmospheric pressure plasma for i e coli i decontamination in food a review |
| topic | cold atmospheric plasma (CAP) food safety <i>Escherichia coli</i> (<i>E. coli</i>) antibacterial applications reactive oxygen and nitrogen species food processing |
| url | https://www.mdpi.com/2571-6182/8/2/18 |
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