Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume high energy and generate wastewater. To overcome these limitations, research is exploring nonthermal processing technologies, among which cold plasma has emerged as a promising technology in the food industry. This review focuses on the use of cold plasma for microbial decontamination, seed germination and food packaging decontamination, addressing challenges like pesticide reduction and mycotoxin control. Cold plasma offers a waterless, nonthermal, broadly effective and chemical‐free sanitizing process. Key insights include efficacy of cold plasma in eliminating contamination, even in situations where traditional antimicrobial treatments are less effective, and its potential as an eco‐friendly and sustainable approach with minimal input requirements and minimal residues.