Cold plasma stops the rot
Kirsty Bayliss, Senior Lecturer/Academic Chair, Biosecurity and Food Security, Murdoch University
In this presentation I will introduce you to cold plasma, a chemical free technology that can stop the development of mould on fresh produce and also in stored grain. Cold plasma is an ionised gas and it has a number of unique properties that stop the growth of harmful organisms such as fungi and bacteria that cause our food to rot and decay. Our research has focused on using cold plasma to control pathogens on high value crops, including avocados, strawberries, and most recently truffles. With colleagues in Vietnam we also also testing cold plasma on corn, mango and citrus. We have demonstrated that we can stop the growth of the pathogens and significantly increase shelf life of the produce. This means our food remains fresh, is safer to eat, and the amount of food waste can be reduced. We are now exploring the application of our technology on a large scale, and exploring commercialisation opportunities.