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Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention
Jiseon Lee1, Sumi Lee1,2, 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
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.
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.
