# Advanced Technologies in Food Processing--Development Perspective
## 2 Application of Non-Thermal Plasma in Food Technology  
Among the new, unconventional techniques used in food technology, the cold plasma method is becoming increasingly important. The term \"plasma\" was first used by the American physicist [PERSON] in 1928 [16]. Plasma, also known as the fourth state of concentration, is an ionized gas, such as air, oxygen, nitrogen, and argon, which is formed by adding enough energy to it to break down its particles into electrons and ions. Concentration states of matter (solid, liquid, gaseous) have lower energy potential compared to plasma. It also includes electrons, free radicals, excited particles, and photons [17]. A distinction is made between high-temperature plasma, which occurs in the interior of stars, and low-temperature plasma, which is used in food technology due to its much lower temperature ranges [15]. Food preservation aims to prolong its shelf life by inactivating micro-organisms, including pathogenic ones. Previous studies have shown that cold plasma can neutralize pathogenic micro-organisms, including bacteria, viruses, pathogenic fungi, and parasites [10]. There is a need for a broader understanding of the mechanisms of virus inactivation using cold plasma technology. Many studies report that cold plasma causes the breakdown of proteins and nucleic acids, interfering with the structure of the virus [18,19]. The source of microbiological contamination of fresh vegetables and fruits stems from several pathogenic micro-organisms such as _Salmonella_, _Listeria monocytogenes_, and _Escherichia coli_. Some strains of _E. coli_ can cause disease and lead to severe diarrhoea. There is now an increased incidence of serious gastrointestinal diseases, with around 1.7 billion people suffering from severe diarrhoea every year. Acute diarrhoea has become one of the leading causes of death in children under 5 years of age [20]. According to EFSA reports, _Salmonella_ poses a serious threat to human health due to foodborne pathogenicity. Statistics report that _Salmonella_ is the cause of more than 150,000 deaths worldwide [21]. The contamination of food with pathogenic micro-organisms endangering human health is a starting point for the design and potential use of new techniques in the food industry that meet the criteria of safe food. Cold plasma processing technology contributes to improving the nutritional quality of food. A study on such technology was carried out by [PERSON] et al. (2015), who assessed the efficacy of microwave-assisted cold plasma technology for enhancing the microbiological safety of both dried fruits and fresh vegetables. Cold plasma inactivated _Salmonella typhimurium_ that was inoculated on cabbage and lettuce, with the inactivating agent being nitrogen, a plasma-forming gas. They also used a mixture of helium and oxygen gas to inactivate _Listeria monocytogenes_[22]. Studies of the effects of cold plasma on microbial elimination suggest that the degradation of membrane proteins and lipid oxidation are directly related to the high reactivity of the oxygen and nitrogen derivatives of cold plasma. Further research is needed to accurately verify this innovative technology in order to improve and optimise plasma systems [23]. The inactivation of pathogens is also shown by other scientific studies describing the use of plasma technology in a wide range of food products, namely fruits (apples, berries, dried figs), vegetables (tomatoes, lettuce, cabbage, and potatoes), seed sprouts, and almonds [24,25]. The extraordinary effectiveness of plasma technology in reducing the number of pathogens on Golden Delicious apples was also confirmed. _Salmonella typhimurium_, _Salmonella choleraeusis_, and _Escherichia coli_ were inactivated from the surface of the fruit using atmospheric cold plasma. Cold plasma technology was used to inactivate microbes using nitrogen and ultraviolet photons. The authors concluded that the effectiveness of cold plasma is determined by the time of action and the composition of the inactivating agent.