A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Abstract Changing consumers’ taste for chemical and thermally processed food preference perceived healthier minimally alternatives is a challenge to industry. At present, several technologies have found usefulness as choice methods ensuring that remains unaltered while guaranteeing maximum safety protection of consumers. However, the effectiveness most green technology limited due formation resistant spores by certain foodborne microorganisms production toxins. Cold plasma, recent technology, has shown commendable superiority at both spore inactivation enzymes toxin deactivation. exact mechanism behind efficiency cold plasma remained unclear. In order further optimize apply treatment in processing, it crucial understand these mechanisms possible factors might limit or enhance their outcomes. As novel non-thermal emerged means ensure microbiological food. Furthermore, this review presents different design configurations applications, analysis microbial biofilm inactivation, examines impact on compositional, organoleptic, nutritional quality.