Inactivation of viruses related to foodborne infections using cold plasma technology

Abstract

AbstractGlobally, there is a rise in day‐to‐day demand for minimally processed foods to supply nutritious, wholesomeness and safe foods to the consumers. Contamination of food by pathogens is a serious problem resulting in several outbreaks. Food pathogens like molds, bacteria were detectable and can be inactivated. The virus detection in foods is always a difficult task as their presence could not alter any noticeable change in the quality. Norovirus, Hepatitis A viruses are well‐known for their foodborne outbreaks and illnesses. Enveloped viruses are resistant and have the stability to the current traditional preservation methods due to the presence of a protective capsid layer and an envelope. The current thermal processing has shown significant effect on the product quality. The use of chemical disinfestation compounds is not suitable for food commodities. There is a need for alternative nonthermal food processing technologies for decontamination of food and food packages and preserving the food quality as well. Cold plasma is one of the emerging nonthermal, chemical‐free residues, and eco‐friendly technology widely being applied to the different food sectors. The main antiviral mechanism is the disruption of the capsid protein layer, the oxidation and denaturation of viral proteins. The method has also caused damage to the envelope layer and genetic material. This review focuses on cold plasma inactivation efficiency on different viruses.