Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry

The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.

Phylogenomic analyses of the Listeriaceae family support species reclassification and proposal of a new family and new genera

The taxonomy of the Listeriaceae family has undergone substantial revisions, expanding the Listeria genus from 6 to 29 species since 2009. However, these classifications have relied on 16S rRNA gene sequences and conventional polyphasic taxonomy, with limited use of genomic approaches. This study aimed to employ genomic tools, including phylogenomics, Overall Genomic Relatedness Indices (OGRIs), and core-genome phylogenomic analyses, to reevaluate the taxonomy of the Listeriaceae family. The analyses involved the construction of phylogenetic and phylogenomic trees based on 16S rRNA gene sequences and core genomes from 34 type strain genomes belonging to Listeriaceae family. OGRIs, which encompass Average Amino acid Identity (AAI), core-proteome AAI (cAAI), and Percentage of Conserved Proteins (POCP), were calculated, and specific threshold values of 70%, 87%, and 72-73% were established, respectively, to delimitate genera in the Listeriaceae family. These newly proposed OGRI thresholds unveiled distinct evolutionary lineages. The outcomes of this taxonomic re-evaluation were: (i): the division of the Listeria genus into an emended Listeria genus regrouping only Listeria senso stricto species; (ii): the remaining Listeria senso lato species were transferred into three newly proposed genera: Murraya gen. nov., Mesolisteria gen. nov., and Paenilisteria gen. nov. within Listeriaceae; (iii): Brochothrix was transferred to the newly proposed family Brochothricaceae fam. nov. within the Caryophanales order; (iiii): Listeria ivanovii subsp. londonensis was elevated to the species level as Listeria londonensis sp. nov.; and (iiiii): Murraya murrayi comb. nov. was reclassified as a later heterotypic synonym of Murraya grayi comb. nov. This taxonomic framework enables more precise identification of pathogenic Listeriaceae species, with significant implications for important areas such as food safety, clinical diagnostics, epidemiology, and public health.

Monitoring of meat quality and change-point detection by a sensor array and profiling of bacterial communities

BACKGROUND

Real-time monitoring of food consumer quality remains challenging due to diverse bio-chemical processes taking place in the food matrices, and hence it requires accurate analytical methods. Thresholds to determine spoiled food are often difficult to set. The existing analytical methods are too complicated for rapid in situ screening of foodstuff.

RESULTS

We have studied the dynamics of meat spoilage by electronic nose (e-nose) for digitizing the smell associated with volatile spoilage markers of meat, comparing the results with changes in the microbiome composition of the spoiling meat samples. We apply the time series analysis to follow dynamic changes in the gas profile extracted from the e-nose responses and to identify the change-point window of the meat state. The obtained e-nose features correlate with changes in the microbiome composition such as increase in the proportion of Brochothrix and Pseudomonas spp. and disappearance of Mycoplasma spp., and with representative gas sensors towards hydrogen, ammonia, and alcohol vapors with R2 values of 0.98, 0.93, and 0.91, respectively. Integration of e-nose and computer vision into a single analytical panel improved the meat state identification accuracy up to 0.85, allowing for more reliable meat state assessment.

SIGNIFICANCE

Accurate identification of the change-point in the meat state achieved by digitalizing volatile spoilage markers from the e-nose unit holds promises for application of smart miniaturized devices in food industry.

Innovative Application of Cold Plasma Technology in Meat and Its Products

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

Atmospheric cold plasma: A potential technology to control Shewanella putrefaciens in stored shrimp

This work aimed to investigate the inactivation mechanism of atmospheric cold plasma (ACP) against Shewanella putrefaciens both in PBS and sterile shrimp juice (SSJ). Reductions in cell density, cell viability, and biofilm formation activity were observed after ACP treatment. ACP cyclical treatment (1 min, 5 times) was more efficient than a one-time treatment (5 min, 1 time). After ACP cyclical treatment, the cell counts and cell viability of S. putrefaciens in PBS were decreased by 3.41 log CFU/mL and 85.30 %, respectively. As for SSJ group, the antibacterial efficiency of ACP declined, but the antibacterial effect of ACP cyclical treatment was still stronger than that of ACP one-time treatment. The biofilm formation activity of S. putrefaciens in PBS was almost completely inhibited, while it gradually returned to normal level with the prolonged of storage time for the SSJ counterpart. The rapid decrease in AKP activity after ACP treatment indicated the damage to cell wall integrity, which was also demonstrated by TEM. In addition, cell membrane and DNA damage of the strain also occurred after ACP treatment. The ROS fluorescence intensity in PBS was higher for the one-time treatment group, while the cyclical treatment group exhibited higher and more stable ozone levels. It was also detected that the total nitric oxide concentration in bacterial suspension depended on the dose of ACP treatment time. ACP treatment (35 kV) for 5 min, especially cyclical treatment, displayed its antibacterial properties on packaged shrimp contaminated with high concentration of S. putrefaciens. ACP cyclical treatment reduced surface bacterial counts of whole shrimps by 0.52 log CFU/mL, while ACP one-time treatment only achieved a decrease of 0.18 log CFU/mL. Therefore, ACP treatment could be considered as a potential alternative to enhance microbial control in food processing.

Synergistic interactions in multispecies biofilm combinations of bacterial isolates recovered from diverse food processing industries

Most biofilms within the food industry are formed by multiple bacterial species which co-exist on surfaces as a result of interspecies interactions. These ecological interactions often make these communities tolerant against antimicrobials. Our previous work led to the identification of a large number (327) of highly diverse bacterial species on food contact surfaces of the dairy, meat, and egg industries after routine cleaning and disinfection (C&D) regimes. In the current study, biofilm-forming ability of 92 bacterial strains belonging to 26 genera and 42 species was assessed and synergistic interactions in biofilm formation were investigated by coculturing species in all possible four-species combinations. Out of the total 455 four-species biofilm combinations, greater biofilm mass production, compared to the sum of biofilm masses of individual species in monoculture, was observed in 34 combinations. Around half of the combinations showed synergy in biofilm mass > 1.5-fold and most of the combinations belonged to dairy strains. The highest synergy (3.13-fold) was shown by a combination of dairy strains comprising Stenotrophomonas rhizophila, Bacillus licheniformis, Microbacterium lacticum, and Calidifontibacter indicus. The observed synergy in mixed biofilms turned out to be strain-specific rather than species-dependent. All biofilm combinations showing remarkable synergy appeared to have certain common species in all combinations which shows there are keystone industry-specific bacterial species which stimulate synergy or antagonism and this may have implication for biofilm control in the concerned food industries.

Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta

Brochothrix thermosphacta is considered as a major spoiler of meat and seafood products. This study explores the biofilm formation ability and the biofilm structural diversity of 30 multi-origin B. thermosphacta strains using a set of complementary biofilm assays (biofilm ring test, crystal violet staining, and confocal laser scanning microscopy). Two major groups corresponding to low and high biofilm producers were identified. High biofilm producers presented flat architectures characterized by high surface coverage, high cell biovolume, and high surface area.

Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life

Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by 'interventions', which are chemical or physical treatments, not genuinely part of the production process, but rather implemented in the framework of a safety assurance system. The present paper focuses on 'Cold Atmospheric pressure Plasma' (CAP) as an emerging non-thermal intervention for microbial decontamination. Over the past decade, a vast number of studies have explored the antimicrobial potential of different CAP systems against a plethora of different foodborne microorganisms. This contribution aims at providing a comprehensive reference and appraisal of the latest literature in the area, with a specific focus on the use of CAP for the treatment of fresh meat, fish and associated products to inactivate microbial pathogens and extend shelf life. Aspects such as changes to organoleptic and nutritional value alongside other matrix effects are considered, so as to provide the reader with a clear insight into the advantages and disadvantages of CAP-based decontamination strategies.

A comprehensive study on decontamination of food-borne microorganisms by cold plasma

Food-borne microorganisms are one of the biggest concern in food industry. Food-borne microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio spp., Campylobacter jejuni, Hepatitis A are commonly found in food products and can cause severe ailments in human beings. Hence, disinfection of food is performed before packaging is performed to sterilize food. Traditional methods for disinfection of microorganisms are based on chemical, thermal, radiological and physical principles. They are highly successful, but they are complex and require more time and energy to accomplish the procedure. Cold plasma is a new technique in the field of food processing. CP treatments has no or very low effect on physical, chemical and nutritional properties of food products. This paper reviews the effect of plasma processing on food products such as change in colour, texture, pH level, protein, carbohydrate, and vitamins. Cold plasma by being a versatile, effective, economical and environmentally friendly method provides unique advantages over commercial food processing technologies for disinfection of food.

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.

Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD-ACP): Improved Functional Properties of Soy Protein Film

Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal conditions for the preparation of the film were determined for soy protein (10%), glycerol (2.8%), ACP treatment at 30 kV for 3 min, on the basis of elongation at the break, and water vapor permeability. Under the optimal conditions, the ACP–treated films exhibited enhanced polarity according to the increased values of solubility, swelling index, and moisture content, compared with the untreated counterpart. An increase in the hydrophilicity is also confirmed by the water contact angle analysis, which decreased from 87.9° to 77.2° after ACP pretreatment. Thermostability was also improved by ACP exposure in terms of DSC analysis. SEM images confirmed the tiny pores and cracks on the surface of film could be lessened by ACP pretreatment. Variations in the Fourier transform infrared spectroscopy indicated that some hydrophilic groups were formed by ACP pretreatment. Atomic force microscopy data revealed that the roughness of soy protein film which was pretreated by ACP was lower than that of the control group, with an Rmax value of 88.4 nm and 162.7 nm for the ACP- treated and untreated samples, respectively. The soy protein film was characterized structurally by FT–IR and DSC, and morphological characterization was done by SEM and AFM. The soy protein film modified by ACP was more stable than the control group. Hence, the great potential in improving the properties of the film enables ACP treatment to be a feasible and promising alternative to other modification methods.

Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities

Biofilms are formed by microorganisms protected by a self-produced matrix, most often attached to a surface. In the food processing environments biofilms endanger the product safety by the transmission of spoilage and pathogenic bacteria. In this study, we characterised the biofilm formation of the following eleven strains isolated from biofilms in a meat-processing environment: Acinetobacter harbinensis BF1, Arthrobacter sp. BF1, Brochothrix thermosphacta BF1, Carnobacterium maltaromaticum BF1, Kocuria salsicia BF1, Lactococcus piscium BF1, Microbacterium sp. BF1, Pseudomonas fragi BF1, Psychrobacter sp. BF1, Rhodococcus erythropolis BF1, Stenotrophomonas sp. BF1. We applied whole- genome sequencing and subsequent genome analysis to elucidate genetic features associated with the biofilm lifestyle. We furthermore determined the motility and studied biofilm formation on stainless steel using a static mono-species biofilm model mimicking the meat processing environment. The biomass and the EPS components carbohydrates, proteins and extracellular DNA (eDNA) of the biofilms were investigated after seven days at 10 °C. Whole-genome analysis of the isolates revealed that all strains except the Kocuria salsicia BF1 isolate, harboured biofilm associated genes, including genes for matrix production and motility. Genes involved in cellulose metabolism (present in 82% of the eleven strains) and twitching motility (present in 45%) were most frequently found. The capacity for twitching was confirmed using plate assays for all strains except Lactococcus piscium BF1, which showed the lowest motility behaviour. Differences in biofilm forming abilities could be demonstrated. The bacterial load ranged from 5.4 log CFU/cm² (Psychrobacter sp. isolate) to 8.7 log CFU/cm² (Microbacterium sp. isolate). The amount of the matrix components varied between isolates. In the biofilm of six strains we detected all three matrix components at different levels (carbohydrates, proteins and eDNA), in two only carbohydrates and eDNA, and in three only carbohydrates. Carbohydrates were detected in biofilms of all strains ranging from 0.5 to 4.3 μg glucose equivalents/cm². Overall, the Microbacterium sp. strain showed the highest biofilm forming ability with high bacterial load (8.7 log CFU/cm²) and high amounts of carbohydrates (2.2 μg glucose equivalents/cm²), proteins (present in all experiments) and eDNA (549 ng/cm²). In contrast, Brochothrix thermosphacta was a weak biofilm former, showing low bacterial load and low levels of carbohydrates in the matrix (6.2 log CFU/cm² and 0.5 μg glucose equivalents/cm²). This study contributes to our understanding of the biofilm forming ability of bacteria highly abundant in the meat processing environment, which is crucial to develop strategies to prevent and reduce biofilm formation in the food producing environment.

The changing microbiome of poultry meat; from farm to fridge

Chickens play host to a diverse community of microorganisms which constitute the microflora of the live bird. Factors such as diet, genetics and immune system activity affect this complex population within the bird, while external influences including weather and exposure to other animals alter the development of the microbiome. Bacteria from these settings including Campylobacter and Salmonella play an important role in the quality and safety of end-products from these birds. Further steps, including washing and chilling, within the production cycle aim to control the proliferation of these microbes as well as those which cause product spoilage. These steps impose specific selective pressures upon the microflora of the meat product. Within the next decade, it is forecast that poultry meat, particularly chicken will become the most consumed meat globally. However, as poultry meat is a frequently cited reservoir of zoonotic disease, understanding the development of its microflora is key to controlling the proliferation of important spoilage and pathogenic bacterial groups present on the bird. Whilst several excellent reviews exist detailing the microbiome of poultry during primary production, others focus on fate of important poultry pathogens such as Campylobacter and Salmonella spp. At farm and retail level, and yet others describe the evolution of spoilage microbes during spoilage. This review seeks to provide the poultry industry and research scientists unfamiliar with food technology process with a holistic overview of the key changes to the microflora of broiler chickens at each stage of the production and retail cycle.

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD-CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf-life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD-CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD-CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD-CAP. Satisfactory microbial inactivation was observed. In terms of DBD-CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.

Advanced Oxidation Process as a Postharvest Decontamination Technology To Improve Microbial Safety of Fresh Produce

Fresh produce is frequently associated with outbreaks of foodborne diseases; thus, there is a need to develop effective intervention technologies and antimicrobial treatments to improve the microbial safety of fresh produce. Washing with chemical sanitizers, commonly used by the industry, is limited in its effectiveness and is viewed as a possible cross-contamination opportunity. This review discuses the advanced oxidation process (AOP), which involves generating highly reactive hydroxyl radicals to inactivate human pathogens. Ionizing irradiation, ultraviolet (UV) light, and cold plasma can be regarded as AOP; however, AOPs employing combinations of UV, H₂O₂, cold plasma, and ozone may be more promising because higher amounts of hydroxyl radicals are produced in comparison to the individual treatments and the combinative AOPs may be more consumer friendly than ionizing irradiation. When applied as a gaseous/aerosolized treatment, AOPs may have advantages over immersion treatments, considering the reactivity of hydroxyl radicals and presence of organic materials in wash water. Gaseous/aerosolized AOPs achieve up to 5 log reductions of pathogenic bacteria on fresh produce compared to reductions of 1-2 logs with aqueous sanitizers. Further research needs to be conducted on specific AOPs before being considered for commercialization, such as reduced formation of undesirable chemical byproducts, impact on quality, and scaled up studies.

Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma

This study applied high hydrostatic pressure (HHP) and atmospheric pressure plasma (APP) treatments to rice and examined the effects of the treatments on the microbial contamination and physicochemical properties. The microbial population was 100% sterilized by HHP and reduced by up to 34% by APP. Color a values were increased by up to 285% and 33% in HHP and APP, respectively. HHP increased fructose (∼8,256%) but decreased glucose, sucrose, and maltose (∼97%, −100%, and −93%, respectively). APP only mildly modified sugar composition compared with HHP. Retrogradation factors were not changed remarkably by HHP or APP. In conclusion, HHP sterilized microorganisms, but the sterilization was accompanied by high modifications to color and sugar composition. APP had a lesser effect on the microbial population, but it only mildly changed the physicochemical properties of the rice. Therefore, application of either HHP or APP could be considered depending on the intended use of the rice.

The effect of reactive oxygen and nitrogen species on the structure of cytoglobin: A potential tumor suppressor

Many current anti-cancer therapies rely on increasing the intracellular reactive oxygen and nitrogen species (RONS) contents with the aim to induce irreparable damage, which subsequently results in tumor cell death. A novel tool in cancer therapy is the use of cold atmospheric plasma (CAP), which has been found to be very effective in the treatment of many different cancer cell types in vitro as well as in vivo, mainly through the vast generation of RONS. One of the key determinants of the cell's fate will be the interaction of RONS, generated by CAP, with important proteins, i.e. redox-regulatory proteins. One such protein is cytoglobin (CYGB), a recently discovered globin proposed to be involved in the protection of the cell against oxidative stress. In this study, the effect of plasma-produced RONS on CYGB was investigated through the treatment of CYGB with CAP for different treatment times. Spectroscopic analysis of CYGB showed that although chemical modifications occur, its secondary structure remains intact. Mass spectrometry experiments identified these modifications as oxidations of mainly sulfur-containing and aromatic amino acids. With longer treatment time, the treatment was also found to induce nitration of the heme. Furthermore, the two surface-exposed cysteine residues of CYGB were oxidized upon treatment, leading to the formation of intermolecular disulfide bridges, and potentially also intramolecular disulfide bridges. In addition, molecular dynamics and docking simulations confirmed, and further show, that the formation of an intramolecular disulfide bond, due to oxidative conditions, affects the CYGB 3D structure, thereby opening the access to the heme group, through gate functioning of His₁₁₇. Altogether, the results obtained in this study (1) show that plasma-produced RONS can extensively oxidize proteins and (2) that the oxidation status of two redox-active cysteines lead to different conformations of CYGB.

Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods

Unit operations modify material properties aiming to produce uniform and high-quality food products with greater acceptance by the increasingly demanding consumers or with longer shelf life and better possibilities of storage and transport. Microorganisms, including bacteria, molds, viruses, and parasites, may have different susceptibilities to unit operations employed during food processing. On-farm (cleaning, selection and classification, cooling, storage, and transport) and on-factory unit operations (heating, refrigeration/freezing, dehydration, modification of atmosphere, irradiation, and physical, chemical, and microbial-based operations) are commonly employed throughout food production chain. The intensity and combination of unit operations along with food composition, packaging, and storage conditions will influence on the dominance of specific microorganisms, which can be pathogenic or responsible for spoilage. Thus, in the context of food safety objective (FSO), the knowledge and the quantification of the effects caused by each step of processing can enable to control and ensure the quality and safety of manufactured products.

Cold Atmospheric Plasma Induces ATP-Dependent Endocytosis of Nanoparticles and Synergistic U373MG Cancer Cell Death

Gold nanoparticles (AuNP) have potential as both diagnostic and therapeutic vehicles. However, selective targeting and uptake in cancer cells remains challenging. Cold atmospheric plasma (CAP) can be combined with AuNP to achieve synergistic anti-cancer cytotoxicity. To explore synergistic mechanisms, we demonstrate both rate of AuNP uptake and total amount accumulated in U373MG Glioblastoma multiforme (GBM) cells are significantly increased when exposed to 75 kV CAP generated by dielectric barrier discharge. No significant changes in the physical parameters of AuNP were caused by CAP but active transport mechanisms were stimulated in cells. Unlike many other biological effects of CAP, long-lived reactive species were not involved, and plasma-activated liquids did not replicate the effect. Chemical effects induced by direct and indirect exposure to CAP appears the dominant mediator of enhanced uptake. Transient physical alterations of membrane integrity played a minor role. 3D-reconstruction of deconvoluted confocal images confirmed AuNP accumulation in lysosomes and other acidic vesicles, which will be useful for future drug delivery and diagnostic strategies. Toxicity of AuNP significantly increased by 25-fold when combined with CAP. Our data indicate that direct exposure to CAP activates AuNP-dependent cytotoxicity by increasing AuNP endocytosis and trafficking to lysosomes in U373MG cells.

The Potential of Cold Plasma for Safe and Sustainable Food Production

Cold plasma science and technology is increasingly investigated for translation to a plethora of issues in the agriculture and food sectors. The diversity of the mechanisms of action of cold plasma, and the flexibility as a standalone technology or one that can integrate with other technologies, provide a rich resource for driving innovative solutions. The emerging understanding of the longer-term role of cold plasma reactive species and follow-on effects across a range of systems will suggest how cold plasma may be optimally applied to biological systems in the agricultural and food sectors. Here we present the current status, emerging issues, regulatory context, and opportunities of cold plasma with respect to the broad stages of primary and secondary food production.