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Opinion on the use of plasma processes for treatment of foods *
Author(s) -
Schlüter Oliver,
Ehlbeck Jörg,
Hertel Christian,
Habermeyer Michael,
Roth Angelika,
Engel KarlHeinz,
Holzhauser Thomas,
Knorr Dietrich,
Eisenbrand Gerhard
Publication year - 2013
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201300039
Subject(s) - food safety , food processing , business , food industry , german , food packaging , food technology , food science , european commission , statement (logic) , microbiology and biotechnology , food products , agricultural science , political science , chemistry , environmental science , european union , biology , geography , international trade , archaeology , law
The working group “Food technology and safety” of the DFG S enate C ommission on F ood S afety ( SKLM ) advises on new technologies concerning food processing. Treatment with plasma is a newly developed process, which is currently used only on a pilot scale in E urope. The novel plasma treatment technology is experimentally applied to consumer goods. There are also potential applications in the food sector, e.g. to inactivate microorganisms on food surfaces. There is still insufficient information on concomitant physical and chemical processes and changes induced in the food. On M ay 25th 2012, the SKLM issued a first statement on plasma treatment of foods in G erman. The E nglish version was agreed on D ecember 14th 2012.