ABSTRACT
The goal of the food industry has been to create safe food with a long shelf life from the beginning of time. However, today, consumers seek foods that are also highly nutritious, include bioactive substances, and have pleasing sensory qualities. Food and food packaging are subjected to ionising radiation, such as that from gamma rays, x-rays, or electron beams, during the food irradiation process. By successfully eliminating the germs that cause food spoilage and food-borne illness, food irradiation enhances food safety, prolongs product shelf life (preservation), prevents sprouting or ripening, and serves as a tool for pest control of invading insects and other pests. Cold plasma is an unique non-thermal technology that was formerly utilized in the biomedical technology industry to sterilize thermo-labile materials. It is now being applied to the food industry. High pressure processing, also known as cold pasteurization, is the most popular non-thermal technology because it has the ability to increase food shelf life by eliminating microorganisms.
