Microwave- and radio-frequency-powered cold plasma applications for food safety and preservation

Abstract Microwave (MW) and radio-frequency (RF) plasma are emerging as attractive non-thermal technologies to ensure the safety and microbiological quality of food. Microwave plasma, at low or atmospheric pressure, can be used for microbial inactivation. Radiofrequency-driven plasma also possesses an antimicrobial potential against a broad range of microorganisms. Both microwave and radiofrequency plasma have the potential to inactivate heat-resistant spores. The two technologies are described in this chapter besides the potential applications for each one. The mechanisms of inactivation by both types of plasma are also discussed.