Utilization of the novel atmospheric cold plasma technology for controlling Listeria monocytogenes in brine solution and processing equipment

The goal of this research is to fully evaluate and utilize the novel high voltage atmospheric cold plasma (HVACP) technology to eliminate post-pasteurization L. monocytogenes contamination creating pathogen-free dairy products. In Objective 1, conditions ofHVACP treatment will be optimized to obtain the most efficient inactivation of L. monocytogenes in brine solutions. Moreover, plasma-activated brine solution is expected to have an antimicrobial activity due to the solubilization of highly reactive chemical species. Treatment conditions will be optimized leading to the production of most antimicrobial plasma-activated brine solution. Increased treatment time and voltage are expected to result in an increased reactive species concentration, thus leading to improved antimicrobial efficiency. Objective 2 will focus on utilizing HVACP-treated brine solutions to brine low-moisture part-skim (LMPS) Mozzarella and evaluate its effects on the microbial quality and textural and functional properties of the treated cheeses. It is expected that HVACP-treated brine solution will inhibit the growth of L. monocytogenes and spoilage microorganisms in brined cheeses with minimal changes to the cheese quality.