microPLASMA

This project aims to investigate and evaluate the application of non-thermal atmospheric pressure plasma as a novel approach for disinfection of sprout seeds in order to reduce food loss and increase food safety in sprout production.

The consumption of fresh fruit and vegetable products has dramatically increased during the past few decades and contributes substantially to consumers’ health due to the nutritional values and health benefits of fresh produce. However, inherent to all minimally processed products is the short shelf life which causes high product loss of estimated 20-​30% each year, and the risk for outbreaks of foodborne diseases, which have been increasingly related to such products in many parts of the world. In particular sprouts are commonly identified as a source for pathogenic bacteria, and contaminated seed is the most likely source, because of the potential for pathogen growth during the sprouting process. The current lack of a consistent and effective but sustainable seed disinfection technology demonstrates the urgent need for research on relevant prevention and intervention technologies in the production process of sprouts to guarantee food safety and prolonged shelf life of the product. Use of non-​thermal atmospheric pressure plasma represents a novel alternative approach to conventional seed treatment methods, because it inactivates effectively different kinds of microorganisms without the use of hazardous chemicals. This research project aims to investigate and evaluate the application of non-​thermal atmospheric pressure plasma as a sustainable disinfection technology in seed sprout production for human consumption, and will focus on three aspects: i) increase of shelf life by reduction of contaminating spoilage microbiota, ii) improvement of food safety by elimination of pathogens, and iii) evaluation of the impact of plasma treatment on the germination properties and other quality attributes of seeds, as well as on the quality of the resulting sprouts. This project aims to provide the knowledge for a better understanding of the suitability and potential implementation of non-​thermal atmospheric pressure plasma as a novel food processing technology to reduce food loss and increase food safety and sustainability in sprout production.