Abstract
Nonthermal plasma treatment has been proven effective in decontaminating microorganisms in various foods on a laboratory scale. Various techniques for creating plasma have been investigated extensively due to their potential application in multiple settings; one of these methods is dielectric barrier discharge. This article summarizes our current understanding of plasma physics, different methods for producing plasma, the resulting reactive species, and their role in microbial degradation. The effect of plasma treatment on the inactivation of microorganisms is discussed, along with the intrinsic and extrinsic factors involved. In addition, the use of dielectric barrier discharge plasma in microbial destruction in various foods, as well as the effect of the treatment on other relevant properties, is also addressed.
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