Effects of dielectric barrier discharge cold plasma and EGCG on inactivation of Clostridium perfringens spores and quality changes of salt-baked chicken

Spore-forming microorganisms present a significant challenge to food safety and spoilage prevention. This study investigated the effects of dielectric barrier discharge cold plasma (CP) and epigallocatechin gallate (EGCG) on the inactivation of Clostridium perfringens spores and quality changes in salt-baked chicken during a 36-day storage. CP treatment achieved spore and total viable count reductions of 0.01 to 0.90 log CFU g −1 and 0.28 to 1.91 log CFU g −1 , respectively, depending on voltage and time. Spores treated with CP significantly lost their heat resistance under sublethal thermal conditions of 80 °C for 10 min. After 90 kV/600 s CP treatment, a minimum spore heat resistance ratio was attained 0.5% in salt-baked chicken matrix. Pyridine-2,6-dicarboxylic acid release and confocal laser scanning microscopy indicated that the CP-induced heat sensitization was associated with spore germination and structural damage. CP, EGCG, and EGCG + CP treatments extended the microbial shelf life, and suppressed the increase in total volatile basic-nitrogen values of salt-baked chicken during storage. Compared to the CP or EGCG treatments, the combined EGCG + CP application exhibited a better effect in delaying lipid oxidation. These outcomes provide scientific support for the application of CP as alternative non-thermal strategies for controlling C. perfringens spores and maintaining food quality in cooked meat products.