In the context of food processing, a nonthermal plasma (NTP) or cold plasma is specifically an antimicrobial treatment being investigated for application to fruits, vegetables and meat products with fragile surfaces.[2][3][4] These foods are either not adequately sanitized or are otherwise unsuitable for treatment with chemicals, heat or other conventional food processing tools. While the applications of nonthermal plasma were initially focused on microbiological disinfection,[5] newer applications such as enzyme inactivation,[6] protein modification[7] and pesticide dissipation[8] are being actively researched.