###### Abstract  
The food and agricultural industries have numerous practical advantages to be gained from the use of cold plasma technology. This paper attempts to showcase the possible uses of cold plasma in the food sector, while also highlighting the most recent developments and market trends. The efficiency of cold plasma in enhancing food products' quality and shelf life has been demonstrated in several investigations. This review has concentrated on current research into how this technology affects various food chain production stages. Cold plasma has become a cutting-edge non-thermal technique that can be used to ensure food safety. The precise mechanism underlying the effectiveness of cold plasma is still unclear. Understanding these mechanisms and potential elements that can restrict or increase their effectiveness and results is crucial to further enhancing and implementing cold plasma treatment in food processing. The main objective of this review is to investigate the use of plasma, its exceptional characteristics, and its advantages in safe, sustainable food production. In particular, this review summarizes recent studies on the use of cold plasma for microorganisms and [PERSON] treatment, compiling them and discussing their content. As reported in the literature, a critical point has also been reviewed about some diverse plasma configurations. A comparative study of the efficacy of cold plasma in environmental applications (microorganisms/[PERSON]) has also been reviewed from the literature.  
cold plasma; food safety; sustainability +
Footnote †: journal: _Sciences_  
Review on Recent Applications of Cold Plasma for Safe and Sustainable Food Production: Principles, Implementation, and Application Limits  
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the durability and preservation of quality of the food for human and/or animal consumption\". A balance must be struck between the conservation and preservation of safe food and the protection of public health.  
Despite advancements in food safety and processing, foodborne diseases are increasing. Food and agricultural product safety and security have become significant problems and difficulties. Food safety issues and nutritional insecurity arise due to rising demand, food supply shortages, and because food quality issues such as adulteration and other forms of fraud have become widespread in today's world [3]. From farm to fork, the industry should constantly adapt to meet a growing population's nutritional and consumer expectations. This objective can only be accomplished within the constraints of available resources and regulatory requirements [4]. Thermal treatment is the most popular technique for food preservation by managing pathogenic and contaminant microorganisms, despite several drawbacks including overcooking, textural damage, alteration in flavor and organoleptic properties, reduction in nutritional quality due to thermal exposure, etc. [5] Temperature abuse causes the denaturation of proteins, polyunsaturated fats, and carbohydrates, damaging the cellular structure and function of the treated food. Because of increased consumer knowledge and understanding, the food production industry is trying to find ways to meet the growing demand for safe and healthy foods with \"fresh-like\" qualities.  
Scientists have spent decades investigating various processing approaches to produce safe, shelf-stable food with high nutritional value and quality [6; 7; 8; 9; 10]. Cold plasma (CP) has been applied to remove microorganisms in a variety of foods such as apples [11], tomatoes [12], and blueberries [13]. This review examines the current state and improvements in CP impact in the food industry to improve food product quality and consumer safety. It also investigates the effects of the technology, which is responsible for delivering an optimized solution, on various food production stages, focusing on the limitations to and future potential for food processing techniques in the industry.