ArticleIranian journal of microbiology2024
Investigating the effect of cold atmospheric plasma treatment on the microbial load of raw potato slices.
Article in Iranian journal of microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Smart nanosystems for disease-resistant potatoes: a new Frontier in nanobiotechnology.RSC advances · 2026Review
- Effect of Cold Plasma on the Microbial Safety and Physicochemical Properties of Functional Supplement Powder.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Background and Objectives: Potatoes ( Materials and Methods: The present study used cold atmospheric plasma (CAP) to evaluate the microbial quality (including mesophilic and psychrotrophic bacteria and mold and yeasts) of raw potato slices during a 14-day storage period. To achieve this goal, the duration of CAP exposure was set at 5, 10, and 15 min, utilizing an electric voltage of 60 kV and a specific frequency of 20 kHz. Results: The findings revealed the effectiveness of CAP pre-treatment in inhibiting microbial growth over the 14 days when compared to the control sample (untreated sample), with a statistically significant difference (P < 0.05). Moreover, with an extension of the CAP exposure duration to 15 min, there was a significant reduction in the logarithmic count of mesophilic, psychrotrophic microorganisms, molds, and yeasts (4.95, 2.85, and 2.22CFU/g, respectively) in comparison to the control groups (7.5, 5.62, and 5.5CFU/g) on days 0, 7, and 14 of the storage periods (P < 0.05). Conclusion: The results of this study highlight the potential of CAP pre-treatment on reducing the microbial load in raw potato slices prior to frying, which could potentially influence the overall quality of potato-based products.
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