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Sequential in-package UVC-LED and cold plasma treatment inactivates Salmonella and extends the microbial shelf life of small king oyster mushrooms (Pleurotus eryngii)
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DOI：10.1016/j.ijfoodmicro.2026.111908.png)
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Abstract
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• In-package cold plasma (CP) and UVC-LED were developed and applied to mushroom • Sequential UVC-LED and cold plasma most effectively inactivated Salmonella • The sequential treatment extended the microbial shelf life of king oyster mushrooms • Antioxidant activity increased without significant color changes after treatment • The treatment offers a non-thermal postharvest decontamination strategy
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