Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices

• Published in: Food science and biotechnology Vol. 33; no. 7; pp. 1633 - 1640
• Main Authors: Kim, Ye Eun, Myung, Ga Eun, Jeon, Ye Jeong, Min, Sea C.
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.06.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Bacillus cereus; Brassica oleracea; cabbage; Chemistry; Chemistry and Materials Science; cold; Cold plasmas; Combined treatment; Containers; Deactivation; Decontamination; Dielectric barrier discharge; E coli; Escherichia coli O157; Food Science; Hydrogen peroxide; Inactivation; Listeria monocytogenes; Microorganisms; Moisture content; Nutrition; Polyethylene terephthalate; polyethylene terephthalates; Polypropylene; polypropylenes; Research Article; Spores; texture; Water content; 식품과학; Cold plasma; Hydrogen peroxide; Cabbage; Microbial inactivation; Foodborne pathogen

The efficacy of an in-package microbial inactivation method, combining H 2 O 2 and atmospheric dielectric barrier discharge cold plasma (ADCP) treatments (H 2 O 2 -ADCP), in reducing contamination of Brassica oleracea (cabbage) slices was investigated. Cabbage slices were placed in a polyethylene te...