Applications of cold plasma technology for microbiological safety in meat industry

Misra, N.N.; Jo, Cheorun

doi:10.1016/j.tifs.2017.04.005

Cited by 262 publications

(138 citation statements)

References 98 publications

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“…A challenge in extending shelf‐life of meat and meat products arises from the composition of meat that not only renders perishability, but also high sensitivity to loss of sensory traits when subjected to routine pasteurization processes. Several recent studies have demonstrated the potential of cold plasma technology as a novel intervention for ensuring meat safety, detailed accounts of which can be found from Misra and Jo () and Lee et al. ().…”

Section: Plasma Led Fungal Inactivation In Foodsmentioning

confidence: 99%

“…A challenge in extending shelf-life of meat and meat products arises from the composition of meat that not only renders perishability, but also high sensitivity to loss of sensory traits when subjected to routine pasteurization processes. Several recent studies have demonstrated the potential of cold plasma technology as a novel intervention for ensuring meat safety, detailed accounts of which can be found from Misra and Jo (2017) and Lee et al (2017). With regards to arresting yeasts and molds in meat or meat products there have been only few studies exploring use of cold plasma, mainly for dried or semi-dried products where fungal growth is a commonly encountered.…”

Section: Meat and Meat Productsmentioning

confidence: 99%

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Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

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256

169

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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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Section: Plasma Led Fungal Inactivation In Foodsmentioning

confidence: 99%

Section: Meat and Meat Productsmentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

Self Cite

256

169

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show abstract

“…The microbicidal effects of nonthermal plasma on several food products have been already confirmed through previously conducted studies (Coutinho et al, 2018;Dasan, Yildirim, & Boyaci, 2018;Gavahian & Mousavi Khaneghah, 2019;Lopes et al, 2018;Misra & Jo, 2017;Olatunde & Benjakul, 2018;Zhang et al, 2019). Researchers showed that this process can inactivate a wide range of troublesome microorganisms, including biofilms (Jahid, Han, & Ha, 2014;Niemira, Boyd, & Sites, 2014), spores (Lopes, Mota, Gomes, Delgadillo, & Saraiva, 2018;Patil et al, 2014), and viruses (Bae, Park, Choe, & Ha., 2015;.…”

Section: Introductionmentioning

confidence: 76%

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

Gavahian

Chu

2019

Comp Rev Food Sci Food Safe

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Eliminating the pathogens from the chicken egg and meat is of supreme value for food scientists. In this regard, researchers have explored the potential applications of cold plasma, as a promising technique, to increase the profitability of poultry farming and safety of the poultry products. In the present study, an overview of the conducted research on plasma treatment of poultry products is presented to highlight the potential benefits of this emerging technology for the food and poultry industries. The potential negative effects of plasma treatment on the quality attributes of the product are also discussed. Moreover, the limitations of this technology and considerations for its commercial applications are illustrated. Furthermore, the needs for future research in this area of science are pointed out. Several studies have confirmed the applicability of cold plasma for egg and chicken decontamination. Considering the number of the recently conducted research and on‐going advances in plasma science, this technique may assist food producers in enhancing the poultry product safety in the near future.

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“…Typically exploiting mixtures of N 2 , oxygen, and CO 2 , MAP is a common and effective method of controlling microbial growth as well as meat quality during storage (Demirhan & Candoğan, ). The presence of oxygen is detrimental to Campylobacter , as it can lead to the production of reactive oxygen species during aerobic respiration which damage cell structures through reactive species and lead to cell death (Mai‐Prochnow et al, ; Misra & Jo, ; Rothrock et al, ). MAP compositions must be balanced though.…”

Section: Retail Levelmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Applications of cold plasma technology for microbiological safety in meat industry

Cited by 262 publications

References 98 publications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

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