Opinion on the use of plasma processes for treatment of foods

The working group “Food technology and safety” of the DFG Senate Commission on Food Safety (SKLM) advises on new technologies concerning food processing. Treatment with plasma is a newly developed process, which is currently used only on a pilot scale in Europe. The novel plasma treatment technology...

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Published inMolecular nutrition & food research Vol. 57; no. 5; pp. 920 - 927
Main Authors Schlüter, Oliver, Ehlbeck, Jörg, Hertel, Christian, Habermeyer, Michael, Roth, Angelika, Engel, Karl-Heinz, Holzhauser, Thomas, Knorr, Dietrich, Eisenbrand, Gerhard
Format Journal Article
LanguageEnglish
Published Weinheim Blackwell Publishing Ltd 01.05.2013
Wiley
Subjects
Animals
Biological and medical sciences
Consumer Behavior
Consumer Product Safety
Europe
Feeding. Feeding behavior
Food Contamination - analysis
Food Handling - methods
Food Hypersensitivity - metabolism
Food Microbiology
Food safety
Food Safety - methods
Food technology
Fundamental and applied biological sciences. Psychology
Plasma
Safety assessment
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Europe
Biological fluid
Food microbiology
Plasma
Treatment
Nutrition
Safety assessment
Food technology
Toxicity
Food security
Food safety
Food
Blood plasma
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Summary:The working group “Food technology and safety” of the DFG Senate Commission on Food Safety (SKLM) advises on new technologies concerning food processing. Treatment with plasma is a newly developed process, which is currently used only on a pilot scale in Europe. The novel plasma treatment technology is experimentally applied to consumer goods. There are also potential applications in the food sector, e.g. to inactivate microorganisms on food surfaces. There is still insufficient information on concomitant physical and chemical processes and changes induced in the food. On May 25th 2012, the SKLM issued a first statement on plasma treatment of foods in German. The English version was agreed on December 14th 2012.
Bibliography:ArticleID:MNFR1950
istex:7B96451498533036983BC6F5624B13CFCEFA2FB5
This article describes an Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). The SKLM advises authorities and the government on the safety for health of foodstuffs. For further information on the SKLM activity profile, see Eisenbrand, G., The DFG-Senate Commission on Food Safety (SKLM). Mol. Nutr. Food Res. 2005, 49, 285-288.
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Further detailed information on the work of the DFG‐Senate Commission on Food Safety can be provided by Professor Dr. Gerhard Eisenbrand, Food Chemistry and Toxicology, University of Kaiserslautern or by the Scientific Office of the SKLM: S. Guth, M. Habermeyer and A. Roth, e‐mail: sklm@rhrk.uni‐kl.de and also by Dr. A. Krawisch, DFG‐administrative headquarters, e‐mail
sklm@dfg.de
This article describes an Opinion of the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). The SKLM advises authorities and the government on the safety for health of foodstuffs. For further information on the SKLM activity profile, see Eisenbrand, G., The DFG‐Senate Commission on Food Safety (SKLM). Mol. Nutr. Food Res. 2005, 49, 285–288.
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ISSN:1613-4125
1613-4133
DOI:10.1002/mnfr.201300039