Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

Kim, Binna; Yun, Hae Keun; Jung, Samooel; Jung, Yeonkook; Jung, Heesoo; Choe, Wonho; Jo, Cheorun

doi:10.1016/j.fm.2010.07.022

Cited by 224 publications

(141 citation statements)

References 21 publications

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“…The ability to generate non-thermal plasma discharges at atmospheric pressure makes the decontamination process easier and less expensive (Kim et al 2011). However, until very recently, most of the cold plasma devices available commercially were developed for research and aimed at biomedical applications.…”

Section: Plasma Sourcesmentioning

confidence: 99%

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Misra¹,

Tiwari

Raghavarao³

et al. 2011

Food Eng Rev

504

276

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Non-thermal plasma (NTP) is electrically energized matter, composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP is an emerging nonthermal technology with potential applications for decontamination in the food industries. An upsurge in the research activities for plasma based inactivation of food borne pathogens is evident in the recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce, dried nuts and the packaging materials etc. This paper reviews the action of plasma agents on the microbial classes and describes proven and potential applications in food processing. Novel developments in the technology and a future outlook for the application to foods are discussed.

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Section: Plasma Sourcesmentioning

confidence: 99%

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Misra¹,

Tiwari

Raghavarao³

et al. 2011

Food Eng Rev

504

276

View full text Add to dashboard Cite

show abstract

“…In fact, Rød et al (2012) reported that the lipid oxidation occurred in ready-to-eat meat after plasma treatment even though it was still within the acceptable range for sensory qualities. According to Kim et al (2011), a significantly higher level of lipid oxidation was observed in plasma-treated bacons compared to controls after 7 d storage. These studies suggest that the lipid oxidation may be an issue for plasma treatment of meat products and warrants for further studies.…”

Section: Discussionmentioning

confidence: 98%

Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

Kim¹,

Lee²,

Cho³

et al. 2013

Korean Journal for Food Science of Animal Resources

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Radio-frequency driven atmospheric pressure plasma using argon gas was studied in the inactivation of Campylobacter jejuni in order to investigate its applicability. First, the inactivation study was conducted on an agar surface. C. jejuni NCTC11168 was reduced by more than 7 Log CFU after an 88 s treatment. Another strain, ATCC49943, was studied; however, the inactivation was less efficient, with a 5 Log CFU reduction after a 2 min treatment. Then, chicken breast ham was studied at the106 CFU inoculation level. The inactivation efficiency was much lower for both strains compared to that on the agar plates. C. jejuni NCTC11168 and ATCC49943 were reduced by 3 Log CFU after a 6 min treatment and by 1.5 Log CFU after a 10 min treatment, respectively. The scanning electron microscopy analysis indicated that C. jejuni cells were deformed or transformed into coccoid form under the plasma treatment. During the plasma treatment, the temperature of the samples did not rise above 43 o C, suggesting that heat did not contribute to the inactivation. Meanwhile, water activity significantly decreased after a 10 min treatment (p<0.05). This study conveyed that radio-frequency atmospheric pressure plasma can effectively inactivate C. jejuni with strain-specific variation.

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“…The importance of the oxygen presence in the working gas also follows from the work of Kim et al (2011), who conducted experiments with bacteria Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium inoculated on bacon. The effect of two different feeding gases (pure helium and mixture of helium and small amount of oxygen) was compared, whereas oxygen signifi cantly increased the effi ciency of overall process.…”

Section: Effect Of Plasma Discharges On Bacteriamentioning

confidence: 99%