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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
|June 30, 2026
PubMed
Summary
This summary is machine-generated.

Non-thermal cold plasma effectively inactivates harmful microorganisms like hepatitis E virus and common foodborne pathogens in prosciutto. This innovative treatment enhances food safety without negatively impacting the product's physical characteristics.

Keywords:
cold plasma treatmentfood safetyhepatitis E viruspathogenprosciutto

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Prosciutto is susceptible to microbial contamination, posing food safety risks.
  • Traditional preservation methods may alter the sensory and physical properties of prosciutto.

Purpose of the Study:

  • To evaluate the efficacy of non-thermal cold plasma in reducing microbial load in prosciutto.
  • To assess the impact of cold plasma treatment on the physical and chemical properties of prosciutto.
  • To determine the inactivation effect of cold plasma on hepatitis E virus and key foodborne pathogens.

Main Methods:

  • Prosciutto samples were treated with non-thermal cold plasma for varying durations.
  • Physical properties (appearance, pH, water content, hardness, water activity) were analyzed.
  • Chemical indicators (volatile basic nitrogen, 2-thiobarbituric acid reactive substances) were measured.
  • Viral RNA (Hepatitis E virus) and microbial load (E. coli, L. monocytogenes, S. enterica, B. cereus, S. aureus) were quantified.

Main Results:

  • Cold plasma treatment did not significantly alter appearance, pH, water content, water-holding capacity, filter-paper fluid uptake, hardness, or water activity.
  • Volatile basic nitrogen levels decreased, while 2-thiobarbituric acid reactive substances increased with treatment.
  • Hepatitis E virus RNA became undetectable after 9 minutes of treatment.
  • A significant reduction of approximately 2-Log colony-forming units was observed for E. coli, L. monocytogenes, S. enterica, B. cereus, and S. aureus after 5 minutes.

Conclusions:

  • Non-thermal cold plasma is a promising technology for enhancing the microbiological safety of prosciutto.
  • The treatment effectively inactivates viruses and bacteria while preserving the desirable physical qualities of prosciutto.
  • Cold plasma offers a viable alternative for pathogen reduction in cured meat products.