Effect of Cold Plasma-Activated Hydrogen Peroxide on Salmonella and Listeria

The occurrence of foodborne illness outbreaks associated with fresh fruits and vegetables continues to be a major concern. Effective technologies that can be applied commercially are urgently needed. A pilot scale study was carried out to investigate the efficacy of ionized hydrogen peroxide (iHP) treatment for the inactivation of Salmonella Typhimurium and Listeria innocua inoculated on apple and tomato smooth surfaces, tomato stem scars and cantaloupe rinds, and to evaluate changes in quality parameters during simulated shelf life study.

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