Food and fresh produce disinfection chamber utilizing fast mixed liquid and nonequilibrium plasma-generated species

A method to reduce bacterial or viral loads on produce within a pressurized chamber comprising:

• a. creating a vacuum within said pressurized chamber;
• b. opening a valve in the pressurized chamber, said valve operably connected to a plasma generating device to generate reactive oxygen and nitrogen species;
• c. expressing microdroplets into a centrifugal mixing chamber;
• d. mixing the microdroplets with said reactive oxygen and nitrogen species to form charged microdroplets;
• e. expelling the microdroplets, the reactive oxygen and nitrogen species, and the charged microdroplets into the pressurized chamber;
• and
• f. sealing the pressurized chamber after a predetermined amount of time, wherein the charged microdroplets contact at least one perishable item within the pressurized chamber.