caa a22 4500 528782266 20191021030358.0 cr unu---uuuuu 180924e201807 xx s 000 0 eng 10.3929/ethz-b-000262876 doi 10.1016/j.tifs.2018.05.011 doi (ETHRESEARCH)oai:www.research-collection.ethz.ch:20.500.11850/262876 Hertwig Christian Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review [Elektronische Daten] [Christian Hertwig, Nicolas Meneses, Alexander; id_orcid 0000-0003-1633-848X Mathys] Trends food sci. technol. Open access ethresearch Background: Dry food products are often highly contaminated, and dry stress-resistant microorganisms, such as certain types of Salmonella and bacterial spores, can be still viable and multiply if the product is incorporated into high moisture food products or rehydrated. Traditional technologies for the decontamination of these products have certain limitations and drawbacks, such as alterations of product quality, environmental impacts, carcinogenic potential and/or lower consumer acceptance. Cold atmospheric pressure plasma (CAPP) and low energy electron beam (LEEB) are two promising innovative technologies for microbial inactivation on dry food surfaces, which have shown potential to solve these certain limitations. Scope and approach: This review critically summarizes recent studies on the decontamination of dry food surfaces by CAPP and LEEB. Furthermore, proposed inactivation mechanisms, product-process interactions, current limitations and upscaling potential, as well as future trends and research needs for both emerging technologies, are discussed. Key findings and conclusions: CAPP and LEEB are nonthermal technologies with a high potential for the gentle decontamination of dry food surfaces. Both technologies have similarities in their inactivation mechanisms. Due to the limited penetration depth of both technologies, product-process interactions can be minimized by maintaining product quality. A first demonstrator with Technology Readiness Level (TRL) 7 for LEEB has already been introduced into the food industry for the decontamination of herbs and spices. Compared with LEEB, CAPP is at the advanced development stage with TRL 5, for which further work is essential to design systems that are scalable to industrial requirements. Creative Commons Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 ethresearch Plasma ethresearch Electron beam ethresearch dry food ethresearch Surface ethresearch Decontamination ethresearch inactivation ethresearch Meneses Nicolas joint author Mathys Alexander; id_orcid 0000-0003-1633-848X joint author Trends in Food Science & Technology Amsterdam : Elsevier 77, pp. 131-142 0924-2244 http://hdl.handle.net/20.500.11850/262876 text/html WWW-Backlink auf das Repository (Open access) 1 Journal Article ethresearch ETHRESEARCH 856 40 http://hdl.handle.net/20.500.11850/262876 text/html WWW-Backlink auf das Repository (Open access) ETHRESEARCH 100 1- Hertwig Christian ETHRESEARCH 700 1- Meneses Nicolas joint author ETHRESEARCH 700 1- Mathys Alexander; id_orcid 0000-0003-1633-848X joint author ETHRESEARCH 773 0- Trends in Food Science & Technology Amsterdam : Elsevier 77, pp. 131-142 0924-2244 BK010053 XK010053 XK010000 ETHRESEARCH ETHRESEARCH ETHRESEARCH Journal Article Open access