## 1 Introduction  
The hepatitists A virus (HAV) is a single-stranded RNA virus without an envelope that belongs to the family _Picornaviridae_[1]. HAV infection is mainly caused by exposure to contaminated food or water. Around the word, 100 million peopled are infected with HAV every year, and the resulting death toll is about 15,000-30,000 [2]. HAV is resistant to many environmental factors [3], and several studies have reported that HAV can survive for a long time outside the host and underwater, and remain contagious for at least 9 months [4]. It is also found in various foods such as shellfish [5, 6], dairy products [7], vegetables and fruits [8, 9], and food-borne HAV can infect humans through oral intake.  
HAV infection can occur through the intake various foods and also through marine foods [10]. Since 1962, infections of shellfish have been regularly reported [11], and the outbreak areas are diverse, including Korea [12], Japan [13], China [14], Spain [15], and Australia [16]. Oyster (_Crassostrea gigas_) is a nutritious food with low fat content and large amounts of high-quality protein, taurine, vitamins, iron, and zinc [17, 18]. However, oyster farms are adjacent to land, so they can be easily contaminated by waste and wastewater coming down from the land [19]. Additionally, Bivalvia, such as oysters and mussels, consume floating plankton through filterfeeding; therefore, harmful microbiological can easily accumulate in digestive tissues [20]. Oysters in particular are considered primary vectors of HAV [21]. Therefore, to ensure sanitary safety, specific procedures are required due to the culinary features of oysters and the high intake rate of raw oysters.  
Heat sterilization, a traditionally used sterilization technique, is still frequently used in the food industry [22]. One of the greatest benefits of heat sterilization is that it allows the production of foods with extremely long shelf lives. Although it is an effective method for eliminating germs such as bacteria and viruses, it can alter food quality [23]. [PERSON] et al. [24] reported that heat sterilization changed the color and vitamin C in the content of food, and [PERSON] et al. [25] also reported that the heat sterilization of apple juice changed its quality and functional aspects, as opposed to non-thermal sterilization. Recently, non-thermal sterilization technology using plasma, which can overcome the disadvantage of heat sterilization, has been in the spotlight. Plasma is defined as the fourth state of matter and includes active species such as electrons, cations, anions, free radicals, and ultraviolet photons [26]. These active species diffuse through the cell membrane, react with lipids and proteins in the cell membrane and intracellular DNA, and damage the cells [27; 28]. One such method, atmospheric dielectric barrier discharge plasma (DBDP), which is produced under atmospheric pressure at room temperature, as opposed to being produced in a vacuum, and can be treated at temperatures below 35 \({}^{\circ}\)C, is gaining attention as a new method of food sterilization because it is a non-thermal method that does not alter the protein content or the quality and functional properties of food.  
Therefore, our study investigated the anti-HAV effect of DBDP treatment in seafood. In addition, real-time polymerase chain reaction (RT-qPCR) was used for a quantitative analysis of HAV, and propidium monoazide (PMA) was used to detect viable viruses.