ArticleFood science of animal resources2025
Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats.Comprehensive reviews in food science and food safety · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the efficacy of non-thermal cold plasma treatment in enhancing the safety of prosciutto by inactivating microorganisms while preserving its essential properties. No consistent trends were observed in the prosciutto samples regarding appearance, pH, water content, water-holding capacity, and filter-paper fluid uptake with increasing treatment duration. No significant differences were observed in hardness or water activity among the samples. In contrast, volatile basic nitrogen levels decreased with treatment duration, except at 9 min, while the values of 2-thiobarbituric acid reactive substances increased, likely owing to the inhibition of endogenous enzyme activity and spoilage microorganisms that produce ammonia and trimethylamine. The levels of active hepatitis E virus RNA decreased significantly after 3 min of treatment and were undetectable after 9 min. Additionally, microbial analyses revealed a reduction of approximately 2-Log colony-forming units in
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