{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T18:01:10Z","timestamp":1790100070526,"version":"4.0.1"},"reference-count":36,"publisher":"SAGE Publications","license":[{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"abstract":"<jats:p>\n                    Nonthermal plasma technology has garnered significant attention for its food preservation capabilities. However, the applicability of floating electrode\u2013dielectric barrier discharge (FE-DBD) plasma in this regard has not been explored. Therefore, the effects of FE-DBD plasma (1.1\u2005kV, 43\u2005kHz, N\n                    <jats:sub>2<\/jats:sub>\n                    1.5\u2005m\/s, and 1\u201390\u2005min) on\n                    <jats:italic toggle=\"yes\">Escherichia coli<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">Bacillus cereus<\/jats:italic>\n                    and on the quality characteristics (pH, Hunter colors) of\n                    <jats:italic toggle=\"yes\">Myungran jeotgal<\/jats:italic>\n                    (a traditional Korean salted fermented pollack roe) were investigated. When FE-DBD plasma was applied for 1, 5, 10, 20, 30, 60, and 90\u2005min,\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    and\n                    <jats:italic toggle=\"yes\">B. cereus<\/jats:italic>\n                    contents decreased by 0.03\u20131.35 log and 0.04\u20131.02 log colony-forming unit (CFU)\/g, respectively. After a treatment of 90\u2005min, both bacterial species showed a reduction of &gt;1 log CFU\/g. When the first-order kinetic model was applied,\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    showed a\n                    <jats:italic toggle=\"yes\">D<\/jats:italic>\n                    -value of 65.37 (\n                    <jats:italic toggle=\"yes\">R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u2009=\u20090.99) and\n                    <jats:italic toggle=\"yes\">B. cereus<\/jats:italic>\n                    showed a\n                    <jats:italic toggle=\"yes\">D<\/jats:italic>\n                    -value of 88.50 (\n                    <jats:italic toggle=\"yes\">R<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    \u2009=\u20090.98). After FE-DBD plasma treatment, the pH significantly decreased from 5.87 to 5.75, lightness (L*) decreased, and redness (a*) significantly increased (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&lt;\u2009.05). However, the yellowness (b*) was not significantly different (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&gt;\u2009.05). These changes can be attributed not to the direct effects of the FE-DBD plasma but rather to an increase in the surface moisture caused by the internal moisture diffusion during treatment under ambient conditions and to the associated quality changes occurring during the treatment process. Further studies incorporating temperature control during treatment would suggest that FE-DBD plasma could be utilized as an effective nonthermal sterilization technology for\n                    <jats:italic toggle=\"yes\">M. jeotgal<\/jats:italic>\n                    .\n                  <\/jats:p>","DOI":"10.1177\/10820132261483892","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T13:47:27Z","timestamp":1789825647000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Inactivation of\n                    <i>Escherichia coli<\/i>\n                    and\n                    <i>Bacillus cereus<\/i>\n                    in\n                    <i>Myungran jeotgal<\/i>\n                    (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-0098-8332","authenticated-orcid":false,"given":"Hyuk Soo","family":"Hong","sequence":"first","affiliation":[{"name":"Gyeongsang National University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1117-0764","authenticated-orcid":false,"given":"Eun Bi","family":"Jeon","sequence":"additional","affiliation":[{"name":"Gyeongsang National University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4231-9434","authenticated-orcid":false,"given":"Sung Rae","family":"Cho","sequence":"additional","affiliation":[{"name":"National Institute of Fisheries Science, South Sea Fisheries Research Institute, Yeosu, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7984-2697","authenticated-orcid":false,"given":"Shin Young","family":"Park","sequence":"additional","affiliation":[{"name":"Gyeongsang National University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,9,19]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cpme.2020.100103"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/8230955"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/plasma8020018"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393-020-09256-7"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-020-03447-6"},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781351075640-1"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/ppap.202400148"},{"key":"e_1_3_3_9_1","first-page":"114","article-title":"Effects of glycine on microbial safety of low-salted squid and Myungran jeotgal","volume":"51","author":"Choi JB","year":"2019","unstructured":"Choi JB, Cheon HS, Chung MS, et al. 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