Inactivation of murine norovirus-1 and hepatitis A virus on fresh meats by atmospheric pressure plasma jets

•MNV-1 titers on three kinds of fresh meat were > 99% reduction by APP jets at 20 min.•HAV titers on three kinds of fresh meat were > 90% reduction by APP jets at 20 min.•Until 5 min of APP treatment does not affect the quality of three kinds of fresh meat.

In the current study, inactivation effect of atmospheric pressure plasma (APP) jets (10 s-20 min) was investigated against murine norovirus (MNV-1), as a norovirus (NoV) surrogate and hepatitis A virus (HAV) associated with three types of fresh meats (beef loin, pork shoulder and chicken breast). The quality characteristics of fresh meats, such as surface color, moisture content and thiobarbituric acid reactive substance (TBARS) were also examined. After 5-20 min of treatment with APP jets, the reduction in MNV-1 titers (initial inoculums of 107 plaque-forming units (PFU)) were > 2 log10 PFU/mL in the three types of meat. After 5-20 min treatment with APP jets, the reduction in HAV titers (initial inoculums of 106 PFU) were > 1 log10 PFU/mL in the three types of meat. There was no significant difference (p > 0.05) in the L*, a*, and b* values for APP jet treatment times below 5 min. Furthermore, there was no significant difference (p > 0.05) in the water content (%) value for treatment times under 5 min. Although the TBARS values gradually increased with increase in APP jet treatment times, these TBA values were below 1.0 mg MA/kg (an indicator of meat rancidity). The results of the current study indicate that 5 min of APP jet treatment showed > 99% reduction (2 log10 PFU/mL) of MNV-1 titer and > 90% reduction (1 log10 PFU/mL) of HAV titer without concomitant changes in meat quality; thus, this procedure can be considered in fresh meat production, processing and distribution processes to enhance fresh meat safety.