Consumers demand for the improvement of food quality with the main focus on reducing the amount of preservatives and other chemical contents of minimally processed, prepacked, ready-to-eat fruits and vegetables or salads. Along with that, it is necessary to attend also to the food safety starting from the acquisition of raw-food materials to the food consumption by the consumers.

Nonthermal plasma has been studied for several years as a new alternative method for food processing in food industry. It seems to be an emerging antimicrobial technology for inactivation of undesirable microflora; it provides sufficient efficiency accompanied by minimal damage and minimal impact on the quality of processed food or thermosensitive packaging materials. Thus far, it appears that, at least in some cases, there is minimal damage of antioxidants in food and the content of substance residues is minimized after the plasma treatment.

Therefore, we announce this special issue to present the newest researches in this topic through original studies and reviews as well as works dealing with the relevant apparatuses designed for practical applications. This special issue should collect considerable articles to come close to nonthermal plasma application in food industry.

Potential topics include but are not limited to the following:

• Interactions of nonthermal plasma with microorganisms in food quality
• Nonthermal plasma treatment in food quality
• Nonthermal plasma treatment of packaging materials of food
• Relevant sources of nonthermal plasma in food quality
• Design or application of relevant apparatuses for food industry