S23 - Session O1 - Application of supercharged air (cold plasma) technology to mitigate food safety risks and postharvest losses in fresh fruits

Authors: Sukhvinder Pal (SP) Singh *

Fresh horticultural produce-related foodborne illnesses outbreaks have globally increased in the recent past. Despite the adoption of good on-farm and postharvest practices, microbial contamination can occur in fresh produce. Supercharged air (cold plasma) has recently emerged as an option for killing/inactivating a broad range of microorganisms such as bacteria, molds, yeasts and viruses. It can be generated in ambient conditions by applying electrical current to normal air, a specific gas or a mixture of gases. The reactive oxidising species present in the supercharged air can inactivate and/or eliminate microbial pathogens on the produce surfaces leading to improved food safety and postharvest decay control. Our research studies suggest that this technology has a strong potential to be a rapid, chemical-free, dry, environmentally friendly, and effective antimicrobial solution for food safety and decay control in horticultural products. Adoption of this technology will minimise food recalls due to microbial contamination, mitigate postharvest losses, and reduce the amount of chemicals and water used in the cleaning process, resulting in improved environmental health and sustainability. A comprehensive account of the huge potential of the supercharged air technology along with barriers to adoption and commercialisation opportunities will be presented. In a five-year research project, this technology has been developed, scaled-up and is currently in commercialisation phase in Australia.