This article explores a novel technology, cold plasma, and its applications in food processing. Plasma, the fourth state of matter, offers a good alternative to conventional disinfection methods due to the generation of a mixture of reactive species that are effective in the destruction of microorganisms. The basics of plasma are covered, alongside its mode of action for the inactivation of microorganisms on food and food contact surfaces. The article also discusses the current state of cold plasma technology and future challenges to commercializing the technology.
Most of our food goes through a long supply chain, starting at the farm and ending on consumers' plates. There are several possibilities for the food to become contaminated with diverse microorganisms along the way, including spoilage bacteria and pathogens, via food contact surfaces. At present, chemical sanitizers such as chlorine and ammonia are commonly used to decontaminate food and food contact surfaces. However, consumers are seeking options for chemical-free solutions that are environmentally friendly. Emerging technologies such as irradiation, pulsed light, power ultrasound, ultraviolet (UV), and high-pressure processing have shown promise for inactivating bacteria in food and/or on food contact surfaces. Cold plasma—or cold atmospheric pressure plasma/non-thermal plasma—is a newer technology that has shown promise for inactivation.