Cold Plasma

Abstract Cold plasma is an emerging technology that has attracted the attention of scientists in recent years as a potential alternative to chemical and thermal disinfection of food and other temperature-sensitive products. It is a chemical-free, water-free, and environmentally friendly technique, which works at room temperature and short processing times, thus minimizing the undesirable thermal effects on food. This chapter presents the fundamentals, process parameters, equipment, the microbial inactivation mechanisms, and the intrinsic factors related to microorganisms and foods subjected to the treatment. An overview of recent research on the effects of cold plasma on food quality from a microbiological, physicochemical, sensory, and toxicological perspective is also addressed, as well as the advantages, disadvantages, the regulatory context, and the scale-up challenges.