Safety Control of Whole Berries by Cold Atmospheric Pressure Plasma Processing: A Review

Abstract

ABSTRACTFoodborne illness outbreaks around the world have been associated with frozen and fresh berries. Therefore, given the increasing consumption of berries over the last decades, it is important to investigate technologies that can eliminate pathogens responsible for such outbreaks. Cold atmospheric pressure plasma (CAPP) has been shown to have a great potential as an alternative decontamination method for food and can be used to improve microbial quality and enhance the food safety of berries. In this context, this article discusses the potential of applying CAPP to berries and compiles information on CAPP-treated berries. Outbreaks of foodborne illness associated with berries and decay and native microbiota of berries are highlighted, and further research needs are outlined.HIGHLIGHTS