Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma

Abstract Cheese is recognized as a source of food-borne disease outbreaks worldwide. In this study the inactivation of pathogens on sliced cheddar cheese by using flexible thin-layer dielectric barrier discharge (DBD) plasma and its effect on food quality have been described. Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella Typhimurium populations on agar plates were significantly reduced by plasma treatment. The level of these microorganisms on sliced cheddar cheese in response to 10-min plasma treatment significantly decreased by 3.2, 2.1, and 5.8 Log CFU/g, respectively. The pH and L*-values decreased whereas thiobarbituric acid reactive substances values and b*-values increased significantly with extended exposure of the sliced cheddar cheese to DBD plasma. The total color difference (∆E), sensory appearance and color scores showed no significant differences between DBD plasma-treated and untreated sliced cheddar cheese. However, significant reductions in flavor and overall acceptance as well as an increase in off-odor were observed. These results indicate that flexible thin-layer DBD plasma can be used to sanitize food products, but conditions should be optimized for industrial applications.