What if you could kill 99% of the potentially harmful bacteria on the surface of your fresh produce in one minute with just the flip of a switch? Consumers could have devices similar in size and operation to a microwave oven, while restaurants and food processors could have larger devices built into their production and processing lines – no water, no waste, no antimicrobial resistance, minimal chemical residues, and completely sustainable with only a small amount of electricity and air needed. This has become plausible due to research at the University of Maryland (UMD) focused on innovative work in low-temperature plasma science.
KSWFoodWorld
FoodWorld 