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Physical Methods for Controlling Microbial Growth: Radiation and Filtration01:26

Physical Methods for Controlling Microbial Growth: Radiation and Filtration

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Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Coagulation01:06

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Colloidal solids are solid particles suspended in solution. They are usually negatively charged, attracting a compact primary layer of positively charged ions, which attract more counterions to form an electrical double layer. Electrostatic repulsion between the charged double layers prevents the particles from colliding, stabilizing the colloids. These solids are often undesirable because they can contain toxins that are difficult to remove. Coagulation is a technique that helps aggregate and...
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Inductively Coupled Plasma Atomic Emission Spectroscopy: Principle01:19

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Inductively coupled plasma (ICP) is the most widely used plasma source in atomic emission spectroscopy (AES), also known as Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES). The ICP source, or torch, consists of three concentric quartz tubes with argon gas flowing through them. A spark from a Tesla coil initiates the ionization of argon, generating a high-temperature plasma.
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Related Experiment Video

Updated: Jun 8, 2025

Treating Surfaces with a Cold Atmospheric Pressure Plasma using the COST-Jet
06:36

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Cold plasma technology: does it have a place in food processing?

Holly Batt1, Jed W Fahey2,3,4,5,6

  • 1Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA.

Critical Reviews in Food Science and Nutrition
|November 4, 2024
PubMed
Summary
This summary is machine-generated.

Cold plasma (CP) is a novel, non-thermal food processing technology offering improved safety and nutritional quality. This technology presents an environmentally friendly alternative to traditional thermal methods, enhancing food production.

Keywords:
Food safetyantimicrobialfood processingnon-thermalnutritional quality

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Last Updated: Jun 8, 2025

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Area of Science:

  • Food Science and Technology
  • Plasma Physics
  • Biotechnology

Background:

  • Traditional thermal processing methods often degrade nutritional quality and lead to nutrient loss in food products.
  • There is a growing demand for advanced food processing technologies that ensure safety while preserving nutritional value.

Purpose of the Study:

  • To introduce cold plasma (CP) technology as a novel food processing technique.
  • To provide an overview of CP technology and its potential applications in the food industry.

Main Methods:

  • Literature review and synthesis of existing research on cold plasma applications in food processing.
  • Analysis of the scientific principles underlying cold plasma generation and its interaction with food matrices.

Main Results:

  • Cold plasma offers a non-thermal approach to food processing, enhancing microbial inactivation and enzyme control.
  • CP technology demonstrates potential for improved food safety without significant nutritional degradation.
  • The technology is highlighted for its efficiency and environmental benefits compared to conventional methods.

Conclusions:

  • Cold plasma is a promising alternative food processing technology.
  • CP technology offers significant advantages in terms of food safety, nutritional preservation, efficiency, and environmental impact.
  • Further research and development are warranted to optimize CP applications for industrial-scale food production.