Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment

This study investigated the efficacy of atmospheric dielectric barrier discharge in-package cold plasma treatment (ADCPT) in inactivating Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus (TV) in whey protein-coated boiled chicken breast (BCB) cubes. The optimal ADCPT conditions for Salmonella inactivation were determined, and the effects of ADCPT on lipid oxidation and color were also evaluated. The optimal ADCPT voltage and time for Salmonella inactivation were found to be 39 kV and 3.5 min, respectively, resulting in a reduction of 3.7 log CFU/cube. Further, these conditions effectively inactivated E. coli O157:H7 (3.9 log CFU/cube), L. monocytogenes (3.5 log CFU/cube), and TV (2.2 PFU/cube). A second-order polynomial model can be used to explain the inactivation of Salmonella. ADCPT did not significantly affect the values of thiobarbituric acid reactive substance or color of BCB. Thus, these results suggest that ADCPT is an effective method for enhancing the microbiological safety of ready-to-eat packaged BCB by inactivating major foodborne pathogens and human norovirus without affecting the lipid oxidation and color of BCB. [Display omitted] •Cold plasma (CP) effectively inactivates the foodborne pathogens on chicken samples.•In-package CP effectively inactivates Tulane virus, a human norovirus surrogate.•CP effectively decontaminates chicken samples in commercial plastic containers.•Microbial inactivation data are explained by the investigated mathematical models.•CP does not affect the sample's color, lipid oxidation, and protein degradation.