Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

Although atmospheric cold plasma is well known for nonthermal inactivation of microorganisms on surfaces, few studies examine its application to liquid food within a package. This study explores the decontamination efficiency of high voltage atmospheric cold plasma (HVACP) on Salmonella enterica serovar Typhimurium ( S . enterica ) in orange juice (OJ). Both direct and indirect HVACP treatments of 25-mL OJ induce greater than a 5-log reduction in S . enterica following 30 s of treatment with air and MA65 gas with no storage. For 50-mL OJ, 120 s of direct HVACP treatment followed by 24-h storage induced a 2.9-log reduction of S . enterica in air and a 4.7-log reduction in MA65 gas; 120 s of indirect HVACP treatment followed by 24-h storage resulted in a 2.2-log reduction in air and a 3.8-log reduction in MA65. No significant ( P