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Updated: Mar 14, 2026

Treating Surfaces with a Cold Atmospheric Pressure Plasma using the COST-Jet

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Published on: November 2, 2020

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention.

Jiseon Lee¹, Sumi Lee^1,2, Ui Sub Jung²

¹Major of Food Engineering, School of Animal & Food Sciences and Marketing, Konkuk University, Seoul 05029, Korea.

Food Science of Animal Resources

|March 13, 2026

Summary

This summary is machine-generated.

Non-thermal cold plasma effectively inactivates harmful microbes in prosciutto, significantly improving food safety. This innovative treatment preserves the product's quality, making it a promising method for safer cured meats.

Keywords:

cold plasma treatment food safety hepatitis E virus pathogen prosciutto

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Area of Science:

Food Science and Technology
Microbiology
Biotechnology

Background:

Prosciutto safety is a concern due to potential microbial contamination.
Traditional preservation methods may impact product quality.
Non-thermal cold plasma (NCP) offers a novel approach to food decontamination.

Purpose of the Study:

To evaluate the efficacy of NCP in inactivating microorganisms in prosciutto.
To assess the impact of NCP treatment on the physical and chemical properties of prosciutto.
To determine the optimal NCP treatment duration for microbial inactivation and quality preservation.

Main Methods:

Prosciutto samples were treated with non-thermal cold plasma for varying durations.
Microbial load (Escherichia coli, Listeria monocytogenes, Salmonella enterica, Bacillus cereus, Staphylococcus aureus, Hepatitis E virus) was assessed.
Physical properties (appearance, pH, water content, hardness, water activity) were measured.
Chemical indicators of spoilage (volatile basic nitrogen, 2-thiobarbituric acid reactive substances) were analyzed.

Main Results:

NCP treatment significantly reduced microbial contamination, including Hepatitis E virus and common foodborne pathogens.
A reduction of approximately 2-Log colony-forming units was observed for major pathogens after 5 minutes.
No significant changes in appearance, pH, water content, water-holding capacity, filter-paper fluid uptake, hardness, or water activity were noted.
Volatile basic nitrogen levels decreased, while 2-thiobarbituric acid reactive substances increased with treatment duration, indicating inhibited spoilage.

Conclusions:

Non-thermal cold plasma is a highly effective technology for microbial inactivation in prosciutto.
NCP treatment enhances prosciutto safety without compromising its essential physical and chemical characteristics.
This method presents a viable alternative for improving the microbiological safety of cured meat products.