Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Abstract

Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and efficient. However, toxicological test of plasma-treated food is limited. Therefore, the purpose of this study was to determine the mutagenicity and immune toxicity of the meat products cured with plasma-treated water (PTW) as a nitrite source. Emulsion sausages were prepared with no nitrite (control), sodium nitrite (SCS), and PTW (SCP). For a mutagenicity test, the Ames test was performed with the sausage samples. For immune toxicity test, 8-wk-old female Balb/c mice were given free access to the sausages in order to evaluate the tumor necrosis factor (TNF)-α level. As a result, no mutagenicity was detected in the sausages by the Ames test. The serum TNF-α values were less than 10 pg/mL in mice after feeding control and treated samples for 32 d, indicating that no inflammatory response was occurred by feeding the sausages made by PTW. Therefore, the present study opens the possibility of using plasma-treated water as a nitrite source without any toxicity.

Nonthermal Plasma–Liquid Interactions in Food Processing: A Review

“…Kim et al. () evaluated the mutagenicity and immunotoxicity of PAW‐cured meat. The results indicated no mutagenicity in the sausages based on the Ames test.…”

“…Further, the genotoxicity of reactive species requires to be studied in detailed while using this technology for food applications. Kim et al (2016) evaluated the mutagenicity and immunotoxicity of PAW-cured meat. The results indicated no mutagenicity in the sausages based on the Ames test.…”

Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization

“…CP could generate free radicals and ROS, modifying fatty acids and inducing lipid oxidation. [ 11 ] CP treatment is an effective method to inactivate a broad scope of microorganisms. [ 12 ] CP consists of electrons, UV, free radicals, photons, ions, and nonexcited atoms and molecules, and these particles can break the covalent bonds.…”

Use of Atmospheric Pressure Cold Plasma for Meat Industry

“… Lee et al (2016) reported no mutagenicity in chicken breast treated with APCP. Kim et al (2016) found no mutagenicity in emulsion sausage cured by plasma treated water and no immune toxicity, based on tumor necrosis factor-α levels in mice fed emulsion sausage for 32 d. In addition, no mutagenicity in pork loin ham cured by plasma treated water has been reported ( Yong et al , 2017b ). However, there are limited data that fully confirm the safety of meat and meat products treated with APCP, therefore, further testing is necessary to satisfy consumers and the authorities.…”