Cold atmospheric plasma — an ionised gas generated at near-room temperature — is gaining attention as a dry, chemical-free way to decontaminate food surfaces and packaging.
Where it fits
Plasma is particularly promising for fresh produce and dry products where washing is impractical or damaging. Reactive species in the plasma disrupt microbial cells on contact.
Dry, cold and fast — plasma reaches places water and heat cannot.
Food Microbiology
Uniform treatment of complex shapes remains a challenge, but progress in reactor design is steadily widening the range of viable applications.
