## 3 Uses of Cold Plasma in Food Industry
### Food Sterilization
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Insect Pests** & **Popular Name** & \begin{tabular}{c} **The Type of Plasma** \\ **Method Employed** \\ \end{tabular} & \begin{tabular}{c} **Greatest Efficient** \\ **Treatment Time** \\ \end{tabular} & **Outcomes** & **Source** \\ \hline \multirow{3}{*}{_Plodia interpunctella_} & \multirow{3}{*}{Indian meal moth} & pulsed plasma jet & 20 p/s & \begin{tabular}{c} larval mortality 86\%, \\ 53\% pupal mortality and 46\% \\ reduction adult development \\ \end{tabular} & [58] \\ \hline \multirow{3}{*}{_Sitophilus granarius_} & \multirow{3}{*}{Wheat weevil} & vacuum and & \multirow{3}{*}{10 s} & \multirow{3}{*}{100\% insect pest elimination} & \multirow{3}{*}{[59]} \\  & & electromagnetic field & plasma system & & \\ \hline \multirow{3}{*}{_Tribelium confusum,_} & \multirow{3}{*}{\
\begin{tabular}{c} Confused \\ flour beetle, \\ \end{tabular} } & \multirow{3}{*}{DBD} & \multirow{3}{*}{20 s} & \multirow{3}{*}{100\% elimination achieved} & \multirow{3}{*}{[60]} \\  & & Mediterranean & & \\ \cline{1-1}  & flour moth & & & & \\ \hline \multirow{3}{*}{_Ehpstia kuehnila_} & \multirow{3}{*}{Red flour beetle} & \multirow{3}{*}{DBD} & \multirow{3}{*}{15 min} & insect pest elimination at 100\% & \multirow{3}{*}{[61]} \\  & & & at all stages & & \\ \hline \multirow{3}{*}{_Tribelium castanum_} & \multirow{3}{*}{Red flour beetle} & \multirow{3}{*}{plasma jet} & \multirow{3}{*}{15 min} & \multirow{3}{*}{
\begin{tabular}{c} _T. confusum_ and _T. castanum_ \\ have an elimination rate of up \\ to 96\% and 88\%, respectively \\ \end{tabular} } & [62] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Cold plasma experiments illustrating treatments of insect pests. The reactive species generated in plasma interact with the amino acids in proteins, making structural changes and damaging the microbial cell [20], as shown in Figure 4.  
\[\text{L}+\text{OH}\bullet\xrightarrow{\text{L}\bullet}+\text{H}_{2}\text{O} \tag{1}\]  
\[\text{L}\bullet+\text{O}_{2}\xrightarrow{\text{L-OO}\bullet} \tag{2}\]  
\[\text{L-OO}\bullet+\text{L}\xrightarrow{\text{L}\bullet}+\text{L-OOH} \tag{3}\]  
\[\text{L-OOH}\xrightarrow{\text{L-O}\bullet} \tag{4}\]  
CP is a versatile germicide practice that can be applied to a wide variety of foods. CP has been proven effective in treating biofilms and decontaminating foods such as meats, poultry, fruits, and vegetables. CP systems are being researched and developed worldwide because investigation has demonstrated that they effectively reduce human pathogens [68]. Some of those studies are shown in Table 3.  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Microorganism** & **Food Matrice** & **Plasma Type** & **Results** & **References** \\ \hline _E. coli_ and _Salmonella_ & \multirow{2}{*}{Apples surface} & Atmospheric cold plasma DBD & Raising the treatment duration & \multirow{2}{*}{[69]} \\  & & & enhanced atmospheric cold plasma’s antibacterial activities & \\  & & & towards the bacteria species. & \\ \hline _S. aureus, E. coli, C. albicans_ & \multirow{2}{*}{Orange juice} & Dielectric barrier discharge & \multirow{2}{*}{
\begin{tabular}{c} _Staphylococcus aureus, Escherichia coli_, and Candida albicans were treated for 12, 8, and 25 s, \\ \(N\) \\ _