Non-Thermal Pasteurization of Tree Nuts to Reduce Microbes and Mycotoxins

Non-thermal pasteurization using High Voltage Atmospheric Cold Plasma (HVACP) is expected to reduce mycotoxins and microorganisms on tree nuts resulting in reduced incidences of food-borne illness. Non?thermal pasteurization of food products using HVACP is a novel platform technology which addresses several NIFA National Challenge Areas. These include: 1) Global food security and hunger by increased protection of agricultural products from disease and pests and reduced food waste; 2) Climate change by providing an environmentally friendly and low carbon footprint alternative to chemical and thermal treatments; and 3) Food safety by reducing the incidence of food-borne illnesses and death through an improved food processing technology. Industry adoption of this disruptive platform technology will deliver higher quality food products at reduced cost to consumers, while improving overall food safety and security.