Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs

Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log CFU/g. The CPT at 400–900 W and 667 Pa, conducted for 1–10 min using a helium–oxygen gas mixture, inactivated Listeria monocytogenes on cabbage by 0.3–2.1 log CFU/g in a time-dependent manner (P