The inactivation of Salmonella by cold atmospheric plasma treatment

The need to fulfill consumer demand for fresh products without compromising microbial food safety and quality has increased the interest of the food industry in low-temperature innovative processes for food preservation. Compared to thermal processing, these emerging technologies rely on physical processes, such as high hydrostatic pressure, ionizing radiation, ultrasonication, pulsed electric fields, ultraviolet radiation and cold plasmas that are able to inactivate microorganisms at ambient or sublethal temperatures. This latter treatment is one of the more promising food preservation technologies. In this review we survey the main factors affecting the sensitivity and resistance of Salmonella to cold atmospheric gas plasmas. A more complete understanding of the factors involved in inactivation by this emerging technology will enhance its implementation in food preservation.