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Email Content: Poultry Industry News, Comments and more by Simon M. Shane

Cold Plasma Antimicrobial Packing System Investigated


A team affiliated with new research food technology quality and safety assessment unit at the Russell ARS Russell Research Center, led by Dr. Hong Zhuang recently completed an evaluation of cold plasma-based antimicrobial packaging using high electrical voltage to generate ozone within sealed food packages.

The study was conducted with funding from the USPOULRY Foundation.

Subjecting packages to 60 kV for 60 seconds reduced levels of Campylobacter by 90 percent and Salmonella by 60 percent after five days of storage at refrigerated temperature. Optimal internal content of packaging comprised 35 percent oxygen, 60 percent carbon dioxide and 5 percent nitrogen. There was no effect of the process on meat drip loss or on pH, but meat appeared paler in color after treatment.

Copyright 2019 Simon M. Shane