Plasma for Food
Contamination by microorganisms is a critical problem in many sectors of the food industry. Pathogenic microorganisms such as Escherichia coli (e.g. EHEC), salmonella, listeria, and mold and the spread of multi-resistant strains pose a substantial health risk to the consumer. One example of this is the massive EHEC epidemic in the year 2001 with 3800 cases and 53 deaths nationwide in Germany, caused by contaminated fenugreek seeds [BfR 2011].
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