Reduction of Listeria monocytogenes in Mozzarella Natural Cheese by Floating Electrode–Dielectric Barrier Discharge (FE-DBD) Plasma Treatment
Abstract
Listeria monocytogenes is one of the major foodborne pathogens and is commonly detected in dairy products such as natural mozzarella cheese. In this study, the effects of FE-DBD plasma (1.1 kV, 43 kHz, N₂ 1.5 m/s, 5–90 min) on the microbial reduction of L. monocytogenes inoculated on natural mozzarella cheese and on pH changes were investigated. When FE-DBD plasma was applied for 5, 10, 30, 60, and 90 minutes, L. monocytogenes was reduced by 0.56, 0.69, 0.93, 1.50, and 1.97 log CFU/g, respectively. According to the Weibull model, the coefficient of determination (R²) was 0.98, and the D-value was calculated to be 25 min. For quality evaluation, pH analysis showed no significant difference between the control and treatment groups (p > 0.05). These results suggest that FE-DBD plasma treatment can enhance the safety of natural mozzarella cheese and protect the product from microbial hazards.
Fields of Study & Subjects
Microbial Inactivation Methods
Plasma Applications and Diagnostics
Listeria monocytogenes in Food Safety
Publication details
- Journal / source
- Journal of Fisheries and Marine Sciences Education
- Publisher
- The Korean Society for Fisheries and Marine Sciences Education
- Volume
- 38
- Issue
- 1
- Pages
- 26–34
- Publication date
- 27 February 2026
- Language
- EN