Introduction The food and beverage manufacturing industry represents one of the largest manufacturing sectors worldwide.In a consumer- driven market, food processors are constantly challenged to develop food products with consumer-desired characteristics at affordable costs without compromising food safety. Consumers health and wellness-oriented lifestyles lead to a preference for mildly processed, fresher-tasting foods with minimal or no preservatives. Food safety management has given priority worldwide in terms of preserving the health and well-being of the society as a whole. Severe and endemic food contamination contributes to economic losses due to medical treatment and legal costs to businesses, loss of productivity, along with the impact on health of the society 1,2 . Foods may be contaminated by pathogenic bacteria, parasitic helminthes, and protozoa 2 . Increased rates of food- borne diseases may also be attributed to for increased consumption of inadequately processed fruits and vegetables, and eating not homemade foodand interest in eating healthier 3 . There has been a rise in the number of food borne disease cases among elderly and immunocompromized group of people 4 . Sources of contamination of food include soil, feces, water, fungicides and insecticides, dust, insects, wild and domestic animals and handling during processing 3,5 . The continuous constant changes in the characteristics and behaviour of microorganisms, the food production processes, polluted environment, ecology and trade have resulted in new challenges to maintain food safety, coupled with consumer demands for safer foods 6 .Since there are every possibilities of bacterial and fungal contamination of foods, research necessary to find out appropriate methods of removing or reducing the microbiological loads 2,7,8,9 . Several studies have assessed conventional, newer techniques and combinations of several methods (hurdle techniques) to control the growth of microbes in foods. Heat control measures are frequently practised, to maintain food safety; theseinclude boiling, cooking, pasteurization, autoclave and heat sterilization 9,10 . Due to the adverse effects heat treatments may incur undesirable changes in foods, such as changes in nutritionalvalues, developing burning flavour, and unpleasant taste, studies have attempted to identify non- thermal alternatives 11,12 . Methods being studied include gamma irradiation with ethylene dioxide, aqueous sanitizers (trisodium phosphate, chlorine, and hydrogen peroxide), hypochlorite solutions, microwave, pulse electromagnetic field and ultrasound 11,12,13,14 . Although these methods are effective, undesirable qualities have been associated with its use. Gaseous ethylene oxide, for example, has been banned in many countries due to the negative effects on health and environment. Satisfactory results had not been observed from the sole use of aqueous sanitizers, while use of chlorine may lead to form trihalomethane, a health hazardous chemical 11 . The successful use of heat is dependant on the correct Emerging Technologies for Food Safety: High Pressure Processing (HPP) and Cold Plasma Technology (CPT) for Decontamination of Foods Farahnaaz Feroz 1 , Showshan Nafisa 1 and Rashed Noor 2 * 1 Department of Microbiology, Stamford University Bangladesh, Dhaka; 2 School of Life Sciences (SLS), Independent University, Bangladesh (IUB), Dhaka, Bangladesh. Foods may become contaminated from a variety of sources, therefore it is imperative to understand and discover easy, cheap and effective means of decontaminating foods. Heat, although effective, economical and easily available, has been reported to produce undesirable effects on food such as loss of taste and nutrition. High Pressure Processing can inactivate the cells of the food borne pathogens and organisms responsible for food spoilage regardless of the temperature without making changes to the texture, color or flavor. Equipment involved in HPP includes a pressure vessel, pumps generating high hydrostatic pressure or intensifiers. Its success depends on certain factors such as pressure of water, temperature used during the treatment, and the properties and state of the food and categories of microorganisms found in food.Cold Plasma Technology (CPT) is a novel, non-thermal food processing technology that uses energetic and reactive gases to inactivate contaminating microorganisms in food products. CPT is environmentally friendly that uses natural gases such as nitrogen, argon, air, hydrogen, and oxygen. Depending on the plasma type, it can inactivate a wide range of microorganisms including food borne pathogens and spoilage organisms. This technology hasa low running cost (Cost of natural gases and electricity).Both HPP and CPT can spread and work on the entire food sample, regardless of shape and size. These methods serve as an alternative to some methods which were previously used. Review Article Bangladesh J Microbiol, Volume 36, Number 1, June 2019, pp 35-43 * Corresponding author: School of Life Sciences, Independent University, Bangladesh. Tel: +8802 8431991, ext. 2628, Cell: +8801749401451, E-mail: rashednoor@iub.edu.bd