Recent Advances in Cold Atmospheric Pressure Plasma for <i>E. coli</i> Decontamination in Food: A Review

Cold atmospheric plasma (CAP) acts as a powerful antibacterial tool in the food industry, effectively eliminating <i>E. coli</i> and a wide range of pathogens, including bacteria, viruses, fungi, spores, and biofilms in meat and vegetables. Unlike traditional bactericidal methods, CAP leverages an arsenal of reactive species, including reactive oxygen species (ROS) such as ozone (O3) and hydroxyl radicals (OH•), and reactive nitrogen species (RNS) like nitric oxide (NO•), alongside UV radiation and charged particles. These agents synergistically dismantle <i>E. coli</i>’s cell membranes, proteins, and DNA, achieving high degradation rates without thermal or chemical damage to processed food. This non-thermal, eco-friendly technology preserves food’s nutritional and sensory integrity, offering a transformative edge over conventional approaches. It emphasizes the critical need to optimize treatment parameters (exposure time, gas composition, power) to unlock CAP’s full potential. This review explores CAP’s effectiveness in degrading <i>E. coli</i>, emphasizing the optimization of treatment parameters for practical food industry applications and its potential as a scalable food safety solution. It is crucial to conduct further studies to enhance its implementation, establishing CAP as a fundamental element of advanced food processing technologies and a key measure for protecting public health.