Alireza Ganjovi - Associate Professor of Laser Research Group, Photonics Research Institute, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran.

Background and Aim : While a vast array of foods and agricultural commodities along with theirassociated pathogens are daily produced, there is no a such single universal technology to meet allthe requirements. Hence, providing the technological industries with the variable options to meetits specific needs is, however, necessary. The food safety management reflects in the establishmentof effective strategies to decrease the risks for the microbiological safety in the production ofagricultural and food materials. Hence, the cold plasma and UV radiation technologies are stronglycompatible with the most of existing packaging and quality improvement proceduresMethods : Both the cold plasma and UV radiation technologies offer the high microbialinactivation efficiency at the low temperatures, i. e., below ۵۰°C. Hence, while the shelf-lifeextension is allowed, the supply chain efficiency is significantly improved. The UV and plasmaapplications are free of water or solvent. Hence, they are introduced as the environmentallyfriendly technologies.Results : The UV photons and the active chemical species emitting from the plasma dischargesources act rapidly on the entire of foods surface in the most cases. The cold plasma and UVradiation are seemingly benign to many food products.Conclusion : These technologies are able to reduce the preservative uses. These technologies leaveno residues and, given sufficient time is provided for the recombination reactions to proceed.Besides, these sources need only a low energy input. Importantly, both the plasma and UVtechnologies are applicable for both the solid and liquid food products.

Food Safety, Cold Plasma and UV-C Radiation Technologies, Shelf-Life Extension