date:Sep 20, 2012
conditions such as high temperature they have been suggested for use in decontaminating food surfaces without affecting the structure.
Current methods
Replacing current methods of chlorine-based decontamination is currently a focus due to stricter regulations and CAP is one of the ways being looked at to ensure fresh fruit and vegetables are free from bacterial contamination without reducing quality or flavour.
Dr Thompson told FoodQualityNews.com the study used a laboratory scale plasma devi