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Low temperature plasma: A new disinfection method for food and food contact surfaces
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The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.