Table 4.
Recent findings summarizing the use of cold plasma in various meat-based food products.
| Food and Food Products | Plasma generating Source | Processing Parameters or Plasma Source |
Microorganism | Major Findings and Remarks | Reference | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Frequency | Power | Time | Gas | Voltage | Flow Rate | Pressure | |||||
| Chicken Breast | Cold Plasma | 60 Hz | 233 ± 5 W | 1, 3 and 5 min | – | 100 Kv | – | – | Natural Microflora | 2 log CFU/g reduction was achieved within 5 min of treatment and 24 h of storage. After 24, the population of mesophiles, psychrotrophs, and Enterobacteriaceae in treated chicken was respectively 1.5, 1.4, and 0.5 log lower than the control. |
Moutiq et al. (2020) |
| Fresh Pork | Low-temperature Plasma | – | 450 W | 0, 15, 30, 60 s | – | 0, 300, 350, 400, 450, 500 W | 40 L/min | – | Natural Microflora | The results indicated that the total number of colonies could be reduced by 2 log values under the optimized treatment process (400 W, 30 s) | Zhao et al. (2019) |
| Boiled Chicken Breast | Atmospheric Dielectric Barrier Discharge Cold Plasma | 60 Hz | – | 3.5 min | – | 38.7 kV (kVRMS) | – | – | Salmonella | The concentrations of chicken protein isolate, water, and soybean oil in a chicken breast model food that resulted in the highest Salmonella reduction. ADCP treatment did not affect the color and tenderness of the model food, irrespective of its composition | Roh et al. (2019) |
| Ready to Eat Ham | Atmospheric Cold Plasma | 3500 Hz | 300 W | 180 s | Sodium Chloride (NaCl) | 0–28 kV | – | – | L. innocua | Reduction in L. innocua of 1.75 and 1.51 log CFU/cm2 on 1% and 3% NaCl (4 °C, 180 s). Reduction of L. innocua of 1.78 and 1.43 log CFU/cm2 (23 °C, 180 s) |
Yadav et al. (2019) |
| Beef Meat | High Voltage in-package Atmospheric Cold Plasma-Dielectric Barrier Discharge |
– | – | 3–30 min | Atmospheric air | 60–80 kV | – | – | – | Plasma induced changes in the functional properties of dairy and beef fat. | Sarangapani et al. (2017) |
| Egg | Atmospheric Cold Plasma | 10e12 kHz | – | – | Helium (He) mixed with chemically active gases: O2 and water vapor | 25–30 kV | 5 L/min | – | Salmonella enteric | Reduction of Salmonella from 108 to 102 CFU, after 10 min of direct treatment, and 25 min of indirect treatment. | Georgescu et al. (2017) |
| Fresh mackerel fillet | Atmospheric Plasma | – | – | 1, 3 and 5 min | – | 70 and 80 kV | – | – | Aerobic psychotropic, Pseudomonas, and lactic acid bacteria | Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychotropic, Pseudomonas, and lactic acid bacteria) were significantly reduced. | Albertos et al. (2017) |
| Pork Meat | Cold Plasma | – | – | 5 and 10 min | N2, He and Ar | 0.8 MPa | – | – | Psychotropic bacteria, Total number of bacteria | Bacteria counts and the total number of microorganisms exposed to He and Ar plasma for 10 min were reduced to about 3 log CFU/cm2 and 2 log CFU/cm2, respectively. Increasing reductions of yeasts and molds molds were also obtained and were about 3 cFU/cm2 (He) and 2,6 CFU/cm2 (argon). | Ulbin et al. (2013) |
| Pork Meat | Cold Plasma | – | – | 5 s, 2.5 min, 5 min | – | 1.2 kW | – | – | Aerobic microbial flor | There was a reduction in the 2 log UFC/g, the samples with no treatment had 9.6 log UFC/g | Fröhling et al. (2012) |
| Bacon | Cold Plasma | – | – | 60 and 90 s | – | 75, 100 and 125 W | – | – | L. monocytogenes (KCTC 3596), E. coli (KCTC 1682), and S. typhimurium (KCTC 1925) | After treatment, a microbial reduction of 1.6, 2.0, and 1.5 CFU/G were observed. It is concluded that increasing the treatment time decreases the microbial load more. | Kim et al. (2011) |