The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat

In this study, the antimicrobial efficiency of a novel low-voltage piezoelectric direct discharge generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was assessed against Salmonella Escherichia coli O157:H7 on ready-to-eat (RTE) chicken meat. The activity nanoemulsified linalool its effect cell membrane permeability were also determined in vitro . Nanoemulsified showed similar E. O157:H7. CAP (0–5 min) LW (0–25 treatments individually combination different sequence application RTE chicken. Individual (5 (25 achieved reduction levels for (1.4–1.8 log CFU/g). followed by highest reductions, 2.76 > 3.24 CFU/g , respectively, without significantly affecting lipid oxidation This is first report antibacterial to enhance food safety. Cold plasma, alone or with nanoemulsions, can be adopted industry decontamination • effectively reduces foodborne pathogens Linalool loaded Combination results an additive effect. does not affect meat oxidation.