Abstract
Foodborne pathogens are one of the most troubling issues of safety in the food industry. Currently, many diseases caused by foodborne pathogens, such as Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp., have become a global problem for public health and the economy. In recent years, many nonthermal microbial inactivation methods have been developed as alternatives to traditional methods to ensure food safety. Cold atmospheric plasma (CAP) technology is one of these methods, which is being used effectively to control and inactivate bacteria, mold, and yeast. The microbial inactivation by the CAP system is due to the reactive groups formed during plasma production; these groups damage the microbial membranes, proteins, and DNA. In this chapter, the working principle of the CAP method, its role in microbial inactivation, and the studies and the possibilities of its use in the food industry have been summarized.
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