Decontamination of Microbiologically Contaminated Seeds by Microwave Driven Discharge Processed Gas

Schnabel, Uta; Niquet, Rijana; Krohmann, Udo; Polák, Martin; Schlüter, Oliver; Weltmann, K.‐D.; Ehlbeck, Jörg

doi:10.14511/jasa.2012.010403

Cited by 15 publications

(7 citation statements)

References 36 publications

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“…The investigation of antimicrobial effects on biological surfaces was based on previous works with inorganic specimens and seeds (Schnabel et al . 2012a,b). The optimized plasma parameters for decontamination were chosen and the treatment of fresh vegetables and fruits took place.…”

Section: Resultsmentioning

confidence: 99%

Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

Schnabel

Niquet

Schlüter

et al. 2014

Journal of Food Processing and Preservation

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Currently used disinfection or sanitation methods for fresh fruits and vegetables lack antimicrobial effectiveness, but are high in costs, water consumption or chemicals. One alternative could be to apply nonthermal plasma at atmospheric pressure to the described issue. The experimental set-up implements microwave plasma, which generates plasma processed air (PPA) containing manifold reactive nitrogen species-based chemical and antimicrobial compounds. Five different fresh produces were first contaminated with seven different microorganisms e.g., bacteria, yeasts and endospores followed by a treatment with PPA. The plasma was ignited for 7 s only. After a post-plasma treatment time of maximum 15 min with PPA, reduction factors of microbiological load greater than 6 log were detected. Furthermore, sensory examinations showed only little influences in texture, appearance and odor. The characteristics of plasma and its generated cocktail of chemical compounds leads to a high microbial inactivation on various specimens and offers a wide range of possible applications.

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Section: Resultsmentioning

confidence: 99%

Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

Schnabel

Niquet

Schlüter

et al. 2014

Journal of Food Processing and Preservation

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“…In the 21.67 mg l −1 VHPVtreated samples, E. coli O157:H7 levels were reduced by >6.11 and 4.52 log CFU per gram in black pepper and red pepper, respectively, a result that can be explained by differences in surface texture. Vega-Gálvez et al (2008) and Schnabel et al (2012) reported scanning electron microscope images of dried red and whole black pepper, respectively. Red pepper has a rougher surface than that of black pepper which can provide protective sites for pathogens to avoid or evade VHPV treatment.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Song

Kang

2021

J of Applied Microbiology

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Aims: In this study, the efficacy of using vacuumed hydrogen peroxide vapour (VHPV) to inactivate foodborne pathogens in whole dried black pepper (Piper nigrum) and powdered dried red pepper (Capsicum annuum) was evaluated.Methods and Results: Black and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to 3.81, 7.93, 12.33, 17.04 and 21.67 mg l −1 VHPV for 1 min, and the change in pepper colour was evaluated after treatment. Pathogen quantities decreased with increasing hydrogen peroxide concentration. For black pepper, the 21.67 mg l −1 VHPV treatment decreased E. coli O157:H7 and S. Typhimurium quantities by >6.12 and 4.52 log CFU per gram, respectively, without causing colour change. In addition, the 21.67 mg l −1 VHPV treatment caused 4.35 and 2.36 log CFU per gram reductions in these two pathogen quantities in red pepper, respectively. During the VHPV treatment, colour values of peppers did not significantly change. Conclusions: VHPV effectively reduced the levels of foodborne pathogens in black and red pepper while inducing minimal colour changes. How to cite this article: Song, W.-J. & Kang, D.-H. (2022) Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour.

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“…Schnabel et al . () evaluated plasma treatment of B. atrophaeus spores inoculated on different seeds. The surface structure of investigated seeds played an important role in sporicidal action of ACP.…”

Section: Cold Plasma and Sporicidal Activitymentioning

confidence: 99%

Microbiological interactions with cold plasma

Bourke¹,

Ziuzina²,

Han³

et al. 2017

J Appl Microbiol

328

213

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SummaryThere is a diverse range of microbiological challenges facing the food, healthcare and clinical sectors. The increasing and pervasive resistance to broad-spectrum antibiotics and health-related concerns with many biocidal agents drives research for novel and complementary antimicrobial approaches. Biofilms display increased mechanical and antimicrobial stability and are the subject of extensive research. Cold plasmas (CP) have rapidly evolved as a technology for microbial decontamination, wound healing and cancer treatment, owing to the chemical and bio-active radicals generated known collectively as reactive oxygen and nitrogen species. This review outlines the basics of CP technology and discusses the interactions with a range of microbiological targets. Advances in mechanistic insights are presented and applications to food and clinical issues are discussed. The possibility of tailoring CP to control specific microbiological challenges is apparent. This review focuses on microbiological issues in relation to food-and healthcareassociated human infections, the role of CP in their elimination and the current status of plasma mechanisms of action.

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Decontamination of Microbiologically Contaminated Seeds by Microwave Driven Discharge Processed Gas

Cited by 15 publications

References 36 publications

Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

Decontamination and Sensory Properties of Microbiologically Contaminated Fresh Fruits and Vegetables by Microwave Plasma Processed Air (PPA)

Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black and red pepper by vacuumed hydrogen peroxide vapour

Microbiological interactions with cold plasma

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