Surface sterilization promotion plan for the application of normal pressure non-thermal plasma to fruit and vegetable herbs

Surface sterilization promotion plan for the application of normal pressure non-thermal plasma to fruit and vegetable herbs

For the past years, food contamination incidents have emerged endlessly, and domestic food safety management has received increasing attention. Most studies have adopted high- pressure and high-temperature methods to eliminate the number of bacteria in food. Although the effect is good, some foods are likely to deteriorate or even deform.