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Food Microbiology Agata Los, Dana Ziuzina, Daniela Boehm, Patrick J. Cullen, Paula Bourke DOI: 10.1128/AEM.02619-19 ABSTRACT Atmospheric cold plasma (ACP) treatment is an emerging food technology for product safety and quality retention, shelf-life extension and sustainable processing. The activated chemical species of ACP can act rapidly against microorganisms without leaving chemical residues on food surfaces.
3D communities of sessile microorganisms either in mono or mixed populations, which provide protection to microbial contaminants against antimicrobial or decontamination treatments. commonly referred to as the fourth state of matter, where increases in a material’s internal energy converts its state from solid to liquid to gas and ultimately to an ionized state of the gas, ‘plasma’, which exhibits unique properties.
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