Food safety is the primary goal for food and drink manufacturers. Cleaning and
disinfectionpracticesappliedtotheprocessingenvironmentarevitaltomaintain
this safety; yet, current approaches can incur costly downtime and the potential
for microorganisms to grow and establish, if not effectively removed. For that
reason, manufacturers are seeking nonthermal, online, and continuous disin-
fection processes to control the microbial levels within the processing environ-
ment. One such emerging technique, with great potential, is cold atmospheric
pressure plasma (CAP)