Food Industry
Food Industry
Cold plasma and plasma-activated water (PAW) introduce a clean, safe, and energy-efficient alternative to traditional disinfection methods in the food industry. They enable effective removal of microorganisms without the use of chemicals, preserving the natural properties of products while protecting the environment.
These technologies are successfully applied in food production, processing, and packaging — wherever microbiological purity, product quality, and shelf life are critical.
Disinfection of Fruits and Vegetables
PAW and cold plasma effectively reduce the presence of bacteria, viruses, and fungi on the surface of fresh produce.
They limit or eliminate the need for chlorine and other chemical agents.
They extend the shelf life of fruits and vegetables, reducing losses throughout the supply chain.
They do not affect taste, aroma, or nutritional value.
Effect: Cleaner and safer products compliant with the principles of organic production.
Disinfection of Surfaces and Equipment
Cold plasma enables effective sterilization of production lines, packaging, and containers that come into contact with food.
The process takes place without the use of water or aggressive chemicals, reducing the risk of corrosion and lowering operational costs.
The ability to disinfect equipment during operation maintains production continuity and enhances microbiological safety.
Effect: Clean technological lines and reduced risk of cross-contamination.
Extending Shelf Life and Reducing Waste
Plasma-activated water can be applied as a mist or bath to limit bacterial and fungal growth on product surfaces.
When combined with cooling or modified atmosphere packaging (MAP), it extends product freshness by up to 30–170%.
It reduces supply chain losses and improves quality stability.
Effect: Less waste, higher quality, longer sales period.
Integration with Production Lines
Cold plasma and PAW systems can be directly integrated into production lines, providing continuous disinfection without process interruptions.
The technology is fully scalable — from small processing plants to large industrial facilities.
It can work in tandem with existing Clean-in-Place (CIP) systems or be implemented as a standalone module.
Effect: Higher process efficiency, lower water and energy consumption.
Additional Applications
Active packaging: Plasma can modify packaging surfaces, improving barrier properties and label adhesion.
Meat and fish processing: PAW effectively deactivates Listeria monocytogenes and Salmonella spp. without affecting meat structure.
Beverages and juices: Enables disinfection of bottles, caps, and line components without the use of high temperatures.
Summary
Cold plasma and plasma-activated water (PAW) are advanced technologies that enhance food safety, reduce chemical use, and minimize production losses.
They ensure microbiological cleanliness, extend shelf life, and support the principles of sustainable development.
This is the direction of the future in food processing — pure physics in the service of health and quality.
