Inactivation of Salmonella in ready-to-eat cabbage slices packaged in a plastic container using an integrated in-package treatment of hydrogen peroxide and cold plasma

Abstract

An in-package cold plasma (CP) treatment integrated with hydrogen peroxide (H 2 O 2 ) treatment was developed for the inactivation of foodborne pathogens in cabbage slices packaged in polyethylene terephthalate (PET) containers. The effects of H 2 O 2 -CP treatment on microbial inactivation, microbial cell membrane integrity, cell oxidation, and the antioxidant activity and color of cabbage slices were investigated. As the treatment time increased from 1 to 2 and 3 min, the respective reduction level of Salmonella increased from 0.6 to 0.9 log CFU/g ( p < 0.05). Moreover, the levels of Salmonella reduction were 0.8, 0.9, 1.8, and 1.5 log CFU/g when the H 2 O 2 concentrations in the H 2 O 2 pad within the package were 3, 10, 20, and 30%, respectively. The values for cell lipid peroxidation, reactive oxygen species generation, and number of non-viable cells with damaged membranes, increased following CP and H 2 O 2 -CP treatments. Meanwhile, H 2 O 2 -CP treatment did not influence the antioxidant activities nor the color of cabbage slices. However, the concentration of malondialdehyde in cabbage slices was increased by H 2 O 2 -CP treatment. The results suggest that H 2 O 2 -CP treatment is an effective strategy for disinfecting cabbage slices without altering their antioxidant activities and color. • In-package cold plasma (CP) and H 2 O 2 treatment inactivates Salmonella effectively. • Increased treatment time enhances reduction of Salmonella in cabbage slices. • H 2 O 2 decreases the number of Salmonella in a concentration dependent manner. • CP/H 2 O 2 -CP treatments increase lipid peroxidation, ROS, and non-viable cell number. • H 2 O 2 -CP treatment does not impact antioxidant activities or color of cabbage slices.