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
Summary
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.
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.
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