What question did this study set out to answer?

The study aims to evaluate the effectiveness of FE-DBD plasma treatment on reducing Listeria monocytogenes in mozzarella cheese.

February 28, 2026

Reduction of Listeria monocytogenes in Mozzarella Natural Cheese by Floating Electrode–Dielectric Barrier Discharge (FE-DBD) Plasma Treatment

Key Points

The study aims to evaluate the effectiveness of FE-DBD plasma treatment on reducing Listeria monocytogenes in mozzarella cheese.
Applied FE-DBD plasma treatment at varying durations (5-90 minutes) with specific voltage and frequency.
Inoculated mozzarella cheese with Listeria monocytogenes for testing microbial reduction.
Conducted pH analysis to evaluate quality changes post-treatment.
Used Weibull model to analyze microbial reduction data.
L. monocytogenes reduction after 5, 10, 30, 60, and 90 minutes was 0.56, 0.69, 0.93, 1.50, and 1.97 log CFU/g respectively.
Coefficient of determination (R²) for the Weibull model was found to be 0.98.
D-value calculated at 25 minutes indicating significant microbial reduction timeline.
No significant pH differences observed between control and treatment groups.

Abstract

Listeria monocytogenes is one of the major foodborne pathogens and is commonly detected in dairy products such as natural mozzarella cheese. In this study, the effects of FE-DBD plasma (1.1 kV, 43 kHz, N₂ 1.5 m/s, 5–90 min) on the microbial reduction of L. monocytogenes inoculated on natural mozzarella cheese and on pH changes were investigated. When FE-DBD plasma was applied for 5, 10, 30, 60, and 90 minutes, L. monocytogenes was reduced by 0.56, 0.69, 0.93, 1.50, and 1.97 log CFU/g, respectively. According to the Weibull model, the coefficient of determination (R²) was 0.98, and the D-value was calculated to be 25 min. For quality evaluation, pH analysis showed no significant difference between the control and treatment groups (p > 0.05). These results suggest that FE-DBD plasma treatment can enhance the safety of natural mozzarella cheese and protect the product from microbial hazards.

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Cite This Study

HONG et al. (Fri,) studied this question.

synapsesocial.com/papers/69a287a00a974eb0d3c037ba https://doi.org/https://doi.org/10.13000/jfmse.2026.2.38.1.26

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