Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices

Xu, Huanjun; Zhu, Yupan; Yu, Bo; Du, Mengru; Feng, Jian; Zhuang, Jie; Ma, Ruonan; Zhang, Jiao

doi:10.1016/j.meatsci.2023.109259

Cited by 3 publications

(1 citation statement)

References 58 publications

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“…Plasma technology, leveraging ionized gases at atmospheric pressure, has shown significant potential in inactivating microorganisms in food [ 29 ]. Recently, we and other groups have succeeded in inactivating both bacteria and fungi related to food poisoning using various types of plasma [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 ]. Furthermore, we recently developed a unique device, which is known as a roller conveyer-type plasma device, using APDBD plasma for inactivating bacteria and fungi [ 38 , 39 ].…”

Section: Introductionmentioning

confidence: 99%

Degradation of Toxins Derived from Foodborne Pathogens by Atmospheric-Pressure Dielectric-Barrier Discharge

Sakudo,

Yagyu

2024

IJMS

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Foodborne diseases can be attributed not only to contamination with bacterial or fungal pathogens but also their associated toxins. Thus, to maintain food safety, innovative decontamination techniques for toxins are required. We previously demonstrated that an atmospheric-pressure dielectric-barrier discharge (APDBD) plasma generated by a roller conveyer plasma device is effective at inactivating bacteria and fungi in foods. Here, we have further examined whether the roller conveyer plasma device can be used to degrade toxins produced by foodborne bacterial pathogens, including aflatoxin, Shiga toxins (Stx1 and Stx2), enterotoxin B and cereulide. Each toxin was spotted onto an aluminum plate, allowed to dry, and then treated with APDBD plasma applied by the roller conveyer plasma device for different time periods. Assessments were conducted using a competitive enzyme-linked immunosorbent assay (ELISA) and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The results demonstrate a significant time-dependent decrease in the levels of these toxins. ELISA showed that aflatoxin B1 concentrations were reduced from 308.6 µg/mL to 74.4 µg/mL within 1 min. For Shiga toxins, Stx1 decreased from 913.8 µg/mL to 65.1 µg/mL, and Stx2 from 2309.0 µg/mL to 187.6 µg/mL within the same time frame (1 min). Enterotoxin B levels dropped from 62.67 µg/mL to 1.74 µg/mL at 15 min, and 1.43 µg/mL at 30 min, but did not display a significant decrease within 5 min. LC-MS/MS analysis verified that cereulide was reduced to below the detection limit following 30 min of APDBD plasma treatment. Taken together, these findings highlight that a range of foodborne toxins can be degraded by a relatively short exposure to plasma generated by an APDBD using a roller conveyer device. This technology offers promising advancements in food safety, providing a novel method to alleviate toxin contamination in the food processing industry.

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Section: Introductionmentioning

confidence: 99%

Degradation of Toxins Derived from Foodborne Pathogens by Atmospheric-Pressure Dielectric-Barrier Discharge

Sakudo,

Yagyu

2024

IJMS

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Cold atmospheric plasma-induced alterations in the multiscale structural and functional properties of guar gum

Wang,

Liu,

Han

et al. 2025

International Journal of Biological Macromolecules

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Recent developments in the application of alternative sterilisation technologies to meat products: A review

Huang,

Yao,

et al. 2024

Int J of Food Sci Tech

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SummaryMeat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

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Comparative analysis of helium and air surface micro-discharge plasma treatment on the microbial reduction and quality attributes of beef slices

Cited by 3 publications

References 58 publications

Degradation of Toxins Derived from Foodborne Pathogens by Atmospheric-Pressure Dielectric-Barrier Discharge

Degradation of Toxins Derived from Foodborne Pathogens by Atmospheric-Pressure Dielectric-Barrier Discharge

Cold atmospheric plasma-induced alterations in the multiscale structural and functional properties of guar gum

Recent developments in the application of alternative sterilisation technologies to meat products: A review

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