The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

•Mozzarella treated with dielectric barrier discharge cold plasma (DBD-CAP).•DBD-CAP inactivated Escherichia coli in the cheese after 3 and 5 min treatment.•DBD-CAP maintained the mozzarella's physicochemical and functional aspects.•DBD-CAP improved the color, odor, taste, and texture of mozzarella.•DBD-CAP treatment extended the shelf life of mozzarella cheese by 2 days. The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects. [Display omitted]