Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Hag Ju Lee1, Yeseul Heo1, Hye-Jin Kim1, Ki Ho Baek2, Dong-Gyun Yim1, Anand Kumar Sethukali1, Dongbin Park1, Cheroun Jo1,3,*
Author Information & Copyright
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul 08826, Korea.
2Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, Korea.
3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea.
*Corresponding Author: Cheroun Jo. Phone: +82-2-880-4820. E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 31, 2022 ; Revised: Oct 12, 2022 ; Accepted: Nov 29, 2022

Published Online: Dec 14, 2022


This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP + Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP + Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria) (p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP + Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP + Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.

Keywords: atmospheric pressure plasma; nisin; gram-negative bacteria; meat products

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