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Subrahmanyam K, Gul K, Sehrawat R, Allai FM. Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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2
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Cold plasma-activated hydrogen peroxide aerosols inactivate Salmonella Typhimurium and Listeria innocua on smooth surfaces and stem scars of tomatoes: Modeling effects of hydrogen peroxide concentration, treatment time and dwell time. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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Kang JH, Bai J, Min SC. Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18073360. [PMID: 33805200 PMCID: PMC8036629 DOI: 10.3390/ijerph18073360] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 02/07/2023]
Abstract
The antimicrobial effects of in-package cold plasma (CP) treatment on Korean rice cakes (KRC) were evaluated. The CP treatment (25 kV) inactivated indigenous mesophilic aerobic bacteria by 0.8–1.0 log CFU/g, irrespective of the position of KRC in the package. The addition of a shaking step during CP treatment increased the reduction in microbes by ~1 log CFU/g. The microbial inactivation efficiency increased significantly when the treatment time increased from 1 to 3 min. Microbial inactivation activity was highest for packages containing eight rice cakes. The optimized CP treatment achieved a 2.0 ± 0.1 log CFU/g reduction in indigenous bacteria. In addition, the optimum CP treatment inactivated indigenous yeast and molds and Salmonella in KRC by 1.7 ± 0.1 log CFU/g and 3.9 ± 0.3 log CFU/g, respectively. No significant changes in color and firmness were observed, and the surface temperature of KRC did not exceed 22 °C after CP treatment. Moreover, CP treatment damaged the cellular membrane of Salmonella, mainly by inducing lipid peroxidation. This study demonstrates the potential use of in-package CP treatment for the non-thermal microbial inactivation of KRC.
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Silvetti T, Pedroni M, Brasca M, Vassallo E, Cocetta G, Ferrante A, De Noni I, Piazza L, Morandi S. Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad. Foods 2021; 10:foods10030513. [PMID: 33804422 PMCID: PMC8001164 DOI: 10.3390/foods10030513] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 12/02/2022] Open
Abstract
Ready-to-eat salads are very perishable with quality losses within 6–7 days, and the extension of their shelf life is still a challenge. In this work, an atmospheric pressure plasma jet (APPJ) was applied for the surface decontamination of fresh-cut lettuce baby leaves. The APPJ antimicrobial efficiency on the natural microbiota and its impact on some physicochemical attributes of lettuce were evaluated as a function of the treatment duration (0–30 s). Then, the influence of plasma treatment on the salad shelf life was studied, following the growth of aerobic mesophilic bacteria in both untreated and plasma-treated samples during 9 days of storage at 4 °C, together with the plasma-induced changes in physicochemical parameters of lettuce leaves. The APPJ induced a fast (15 s) microbial decontamination (1.3 log10 CFU/g) of the salad surface. Exposure time and salad-plasma plume distance were the parameters that substantially affected the microbial inactivation. APPJ treatment retarded bacterial growth during the refrigerated storage, as plasma-treated samples were noticeably less contaminated than the non-treated ones in the first 3–4 days. No significant effect were observed on electrolyte leakage, pH, and dry matter content in both the set up phase and the shelf life study.
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Affiliation(s)
- Tiziana Silvetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (T.S.); (I.D.N.)
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy;
| | - Matteo Pedroni
- National Research Council, Institute for Plasma Science and Technology, Via R. Cozzi 53, 20125 Milan, Italy; (M.P.); (E.V.)
| | - Milena Brasca
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Espedito Vassallo
- National Research Council, Institute for Plasma Science and Technology, Via R. Cozzi 53, 20125 Milan, Italy; (M.P.); (E.V.)
| | - Giacomo Cocetta
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (G.C.); (A.F.)
| | - Antonio Ferrante
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (G.C.); (A.F.)
| | - Ivano De Noni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (T.S.); (I.D.N.)
| | - Laura Piazza
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via G. Celoria 2, 20131 Milan, Italy;
| | - Stefano Morandi
- National Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy;
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Lee SY, Park HH, Min SC. Pulsed light plasma treatment for the inactivation of Aspergillus flavus spores, Bacillus pumilus spores, and Escherichia coli O157:H7 in red pepper flakes. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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Fan X, Wang W. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety. Crit Rev Food Sci Nutr 2020; 62:362-382. [DOI: 10.1080/10408398.2020.1816892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
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7
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Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186301] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.
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8
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Bang IH, Kim YE, Lee SY, Min SC. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102392] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Roh SH, Oh YJ, Lee SY, Kang JH, Min SC. Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109429] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Feizollahi E, Misra NN, Roopesh MS. Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications. Crit Rev Food Sci Nutr 2020; 61:666-689. [PMID: 32208859 DOI: 10.1080/10408398.2020.1743967] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric barrier discharge (DBD) is a popular approach for generating ACP. Thanks to the numerous advantages of DBD ACP, it is proving to be successful in a number of applications, including microbial decontamination of foods. The antimicrobial efficacy of DBD ACP is influenced by multiple factors. This review presents an overview of ACP sources, with an emphasis on DBD, and an analysis of their antimicrobial efficacy in foods in open atmosphere and in-package modes. Specifically, the influence of process, product, and microbiological factors influencing the antimicrobial efficacy of DBD ACP are critically reviewed. DBD ACP is a promising technology that can improve food safety with minimal impact on food quality under optimal conditions. Once the issues pertinent to scale-up of plasma sources are appropriately addressed, the DBD ACP technology will find wider adaptation in food industry.
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Affiliation(s)
- Ehsan Feizollahi
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Halifax, NS, Canada
| | - M S Roopesh
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada
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11
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Traore MB, Sun A, Gan Z, Senou H, Togo J, Fofana KH. Antimicrobial capacity of ultrasound and ozone for enhancing bacterial safety on inoculated shredded green cabbage (Brassica oleracea var. capitata). Can J Microbiol 2020; 66:125-137. [DOI: 10.1139/cjm-2019-0313] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The high frequency and incidence of foodborne outbreaks related to fresh vegetables consumption is a major public health concern and an economic burden worldwide. This study evaluated the effect of individual and combined application of ultrasound (40 kHz, 100 W) and ozone on the inactivation of foodborne Escherichia coli and Salmonella, as well as their impact on cabbage color and vitamin C content. Plate count, scanning electron microscopy (SEM), and flow cytometry (FCM) following single or double staining with carboxyfluorescein diacetate and (or) propidium iodide were used to determine bacterial inactivation parameters, such as cell culturability, membrane integrity, intracellular enzyme activity, and injured and dead cells. The results of FCM and SEM showed that ultrasound treatment affected bacteria mainly by acting on the cell membrane and inactivating intracellular esterase, which resulted in bacterial death. Furthermore, when combined with ozone at 1.5 mg/L, the maximum reduction of bacterial populations was observed at 8 min with no damage on the surface of treated leaves. Therefore, fresh products sanitization using a combination of ultrasound and ozone has the potential to be an alternative for maintaining the color and vitamin C content of green cabbage.
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Affiliation(s)
- Mamadou Bado Traore
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Aidong Sun
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Zhilin Gan
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, P.R. China
| | - Hamidou Senou
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, P.R. China
| | - Jacques Togo
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing 100101, P.R. China
- University of Chinese Academy of Sciences, Shijingshan District, Beijing 100049, P.R. China
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12
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Yadav B, Spinelli AC, Govindan BN, Tsui YY, McMullen LM, Roopesh M. Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua. Food Res Int 2019; 123:276-285. [DOI: 10.1016/j.foodres.2019.04.065] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/24/2019] [Accepted: 04/29/2019] [Indexed: 11/16/2022]
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13
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Roh SH, Lee SY, Park HH, Lee ES, Min SC. Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment. Int J Food Microbiol 2019; 293:24-33. [PMID: 30634068 DOI: 10.1016/j.ijfoodmicro.2018.12.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 11/10/2018] [Accepted: 12/19/2018] [Indexed: 11/22/2022]
Abstract
The effects of surface coating, microbial loading, surface-to-volume ratio, sample stacking, mixing of samples with romaine lettuce, and shaking of the samples on the inactivation of Salmonella contaminating boiled chicken breast (BCB) cubes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment at 38.7 kV were investigated. Whey protein coating increased the ADCP treatment efficacy in inactivating Salmonella on BCB cubes; the D-value increased from 0.2 to 1.3 min when the initial inoculum concentration increased from 3.8 to 5.7 log CFU/sample. ADCP decontaminated stacked BCB samples uniformly, and shaking during the treatment increased the inactivation rate. The concentrations of chicken protein isolate, water, and soybean oil in a chicken breast model food that resulted in the highest Salmonella reduction (1.7 log CFU/sample) were 20.5%, 68.9%, and 10.6%, respectively. ADCP treatment did not affect the color and tenderness of the model food, irrespective of its composition. The present study indicated that ADCP is a feasible technology to decontaminate prepackaged ready-to-eat meat cube products.
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Affiliation(s)
- Si Hyeon Roh
- Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Seung Young Lee
- Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Hyeon Hwa Park
- Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Eun Song Lee
- Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Sea C Min
- Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
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15
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Misra NN, Yadav B, Roopesh MS, Jo C. Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. Compr Rev Food Sci Food Saf 2018; 18:106-120. [PMID: 33337013 DOI: 10.1111/1541-4337.12398] [Citation(s) in RCA: 133] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/01/2018] [Accepted: 09/10/2018] [Indexed: 12/30/2022]
Abstract
Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf-life. The activated chemical species of cold plasma can act rapidly against micro-organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf-life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.
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Affiliation(s)
- N N Misra
- Center for Crops Utilization Research, Iowa State Univ., Ames, IA, USA
| | - Barun Yadav
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - M S Roopesh
- Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Canada
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food & Bioconvergence, Research Inst. of Agriculture & Life Science, Seoul National Univ., Seoul, 08826, South Korea.,Inst. of Green Bio Science and Technology, Seoul National Univ., Pyeongchang, 25354, South Korea
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16
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In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation. Food Res Int 2018; 108:378-386. [DOI: 10.1016/j.foodres.2018.03.033] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 11/19/2022]
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17
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Kim JH, Min SC. Moisture vaporization-combined helium dielectric barrier discharge-cold plasma treatment for microbial decontamination of onion flakes. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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18
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Izumi H, Inoue A. Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO 2 atmospheres following rinsing with electrolyzed water. Int J Food Microbiol 2018; 266:207-212. [DOI: 10.1016/j.ijfoodmicro.2017.11.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 11/17/2022]
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20
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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.006] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Kim JE, Choi HS, Lee DU, Min SC. Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper ( Capsicum annum L.) flakes by microwave-combined cold plasma treatment. Int J Food Microbiol 2017; 263:61-66. [DOI: 10.1016/j.ijfoodmicro.2017.09.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 07/27/2017] [Accepted: 09/23/2017] [Indexed: 10/18/2022]
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Hertrich SM, Boyd G, Sites J, Niemira BA. Cold Plasma Inactivation of Salmonella in Prepackaged, Mixed Salads Is Influenced by Cross-Contamination Sequence. J Food Prot 2017; 80:2132-2136. [PMID: 29166173 DOI: 10.4315/0362-028x.jfp-17-242] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Customer demand for convenient food products has led to an increased production of prepackaged and ready-to-eat food products. Most of these products rely mainly on surface disinfection and other traditional approaches to ensure shelf life and safety. Novel processing techniques, such as cold plasma, are currently being investigated to enhance the safety and shelf life of prepacked foods. The purpose of this study was to determine the effects of cold plasma corona discharge on the inactivation of Salmonella on prepackaged, tomato-and-lettuce mixed salads. Two different inoculation methods were evaluated to address cross-contamination of Salmonella from cherry tomatoes to lettuce and vice versa. In separate studies, a sample of either cherry tomatoes (55 g) or romaine lettuce (10 g) was inoculated with a Salmonella cocktail (6.93 ± 0.99 log CFU/mL), placed into a commercial polyethylene terephthalate plastic container, and thoroughly mixed together with its noninoculated counterpart. Mixed salads were allowed to dry in a biosafety cabinet for 1 h. Samples were treated with 35 kV cold plasma corona discharge inside plastic containers for 3 min. Samples were stomached and serially diluted in buffered peptone water and then were plated onto aerobic plate count Petrifilm and incubated for 18 h at 37°C. When lettuce was the inoculated counterpart, log kill of Salmonella was significantly greater on tomatoes (0.75 log CFU/g) compared with lettuce (0.34 log CFU/g) (P = 0.0001). Salmonella was reduced on mixed salad only when lettuce was the inoculated counterpart (0.29 log CFU/g) (P = 0.002). Cold plasma can kill Salmonella in a prepackaged mixed salad, with efficacy dependent on the nature of contamination, direction of transfer, and the surface topography of the contaminated commodity.
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Affiliation(s)
- Sarah M Hertrich
- Food Safety and Intervention Technologies Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Glenn Boyd
- Food Safety and Intervention Technologies Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Joseph Sites
- Food Safety and Intervention Technologies Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Brendan A Niemira
- Food Safety and Intervention Technologies Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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Min SC, Roh SH, Niemira BA, Boyd G, Sites JE, Uknalis J, Fan X. In-package inhibition of E. coli O157:H7 on bulk Romaine lettuce using cold plasma. Food Microbiol 2017; 65:1-6. [PMID: 28399991 DOI: 10.1016/j.fm.2017.01.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 01/24/2017] [Accepted: 01/24/2017] [Indexed: 11/28/2022]
Abstract
Dielectric barrier discharge atmospheric cold plasma (DACP) treatment was evaluated for the inactivation of Escherichia coli O157:H7, surface morphology, color, carbon dioxide generation, and weight loss of bulk Romaine lettuce in a commercial plastic clamshell container. The lettuce samples were packed in a model bulk packaging configuration (three rows with either 1, 3, 5, or 7 layers) in the container and treated by DACP (42.6 kV, 10 min). DACP treatment reduced the number of E. coli O157:H7 in the leaf samples in the 1-, 3-, and 5-layer configurations by 0.4-0.8 log CFU/g lettuce, with no significant correlation to the sample location (P > 0.05). In the largest bulk stacking with 7 layers, a greater degree of reduction (1.1 log CFU/g lettuce) was observed at the top layer, but shaking the container increased the uniformity of the inhibition. DACP did not significantly change the surface morphology, color, respiration rate, or weight loss of the samples, nor did these properties differ significantly according to their location in the bulk stack. DACP treatment inhibited E. coli O157:H7 on bulk lettuce in clamshell containers in a uniform manner, without affecting the physical and biological properties and thus holds promise as a post-packaging process for fresh and fresh-cut fruits and vegetables.
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Affiliation(s)
- Sea C Min
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA; Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 139-774, Republic of Korea
| | - Si Hyeon Roh
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA; Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 139-774, Republic of Korea
| | - Brendan A Niemira
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Glenn Boyd
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joseph E Sites
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Joseph Uknalis
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Xuetong Fan
- United States Department of Agriculture, Eastern Regional Research Center, 600 Mermaid Lane, Wyndmoor, PA 19038, USA
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