Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety

Global food production sustainability and the demand for fresh and nutritious food necessitate the development of novel technologies to provide food with a long shelf life. Hurdle technologies combing several interventions can ensure microbial safety without inducing notable changes to food quality. Cold plasma, as a promising nonthermal technology, has increasingly attracted attention in food industry. Recently, cold plasma–based hurdles have...