SOĞUK PLAZMA TEKNOLOJİSİNİN GIDA GÜVENLİĞİ ALANINDAKİ POTANSİYEL UYGULAMALARININ ARAŞTIRILMASI

Nowadays, the demand for consumption of healthy foods is increasing day by day. Although fruits, vegetables, and made from them come first among these foods, meat products are great importance. However, there have been reports food poisoning such meals. Furthermore, problems encountered in exports due to microbial load many products. Different chemicals used reduce residue, compounds not utilized countries. Therefore, different methods being investigated, new technologies developed. Hydrostatic pressure, ultrasound, pulsed electric fields, irradiation, light some technologies. The purpose this review investigate possibilities using cold plasma system, which one technologies, sterilization foods. In simple terms, fourth state matter defined as a gaseous composition ionic gas, polar ions, gas atoms produced under atmospheric or low-pressure conditions. addition advantages plasma, it has possibility purposes. Besides surface disinfection detoxification, also packaged products, fresh fruits liquid