ID

FST-314P

Authors as Published

Nicole Arnold, Doctoral Student, Food Science and Technology, Virginia Tech Lily Yang, Postdoctoral Researcher, Food Science and Technology, Virginia Tech Renee Boyer, Professor, Food Science and Technology, Virginia Tech

This publication is available in an enhanced digital version and PDF.

Cold plasma is a new food processing technology that can effectively reduce pathogens on a variety of food products. After conducting a nationwide survey with consumers, it was found that the term 'Cold Plasma' was perceived negatively by the consumer. This publication was created to provide simple, easy to understand science based information on what this technology is and how it can make foods safer. The goal is for the public to be more aware and accepting of various technologies that are used to make our food supply safe.

Publication Date

April 24, 2019