Shelf life extension through plasma generation of active oxygen in sealed packages

There is a significant need to reduce waste throughout the food processing, distribution, retail and consumer supply chains. The aim of this project is demonstrate that this can be achieved by 1-day shelf life extension through the generation of activated oxygen (ozone) inside a sealed food package. This will be validated in food processing environments to inactivate yeast, mould spores and harmful bacteria in food already packaged for sale, and can achieve this in a safe controlled repeated manner without interfering with the integrity of the food or package. The project "Shelf life extension through plasma generation of active oxygen in sealed packages" is led by Anacail Ltd, a Glasgow University spin-out micro SME, and includes a consortium of leading UK food processing companies in the bakery, fresh fish and chilled goods sectors.