Cold plasma is an emerging non-thermal technology used to enhance food safety and extend shelf life without compromising nutritional and sensory quality. It generates reactive species that effectively inactivate bacteria, viruses, and fungi on food surfaces and packaging materials. Cold plasma applications span fresh produce, meats, seafood, dairy, and ready-to-eat products, providing an environmentally friendly and chemical-free alternative to conventional decontamination methods. This technology also maintains heat-sensitive nutrients, flavors, and textures, making it suitable for functional and minimally processed foods. By integrating cold plasma into food processing, manufacturers can ensure microbial safety, reduce spoilage, meet regulatory standards, and deliver fresh, high-quality, and safe products to consumers.
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