“…Plasmas are also active against microorganisms that are sometimes pathogenic or putrefy food as has been shown in fish, meat, poultry, cheese, fruits, vegetables, seeds, eggs, dried nuts, dried milk, and spores in spices . Also, an inactivation of Escherichia coli , Salmonella spp ., Vibrio parahaemolyticus , Listeria monocytogenes , Staphylococcus aureus , Bacillus cereus , and foodborne viruses in different foods could be demonstrated . For food decontamination, the guidelines of the US Food and Drug Administration require a 5 log bacterial reduction.…”