The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

Bauer, Alexandra; Ni, Y; Bauer, Susanne; Paulsen, Peter; Modić, Martina; Walsh, James L.; Smulders, F. J. M.

doi:10.1016/j.meatsci.2017.02.003

Cited by 75 publications

(46 citation statements)

References 46 publications

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“…Apart from direct treatment of food produce, treatment of packaging or treatment of food in packaging has been proven to improve shelf life . Applications range from salad and meat, to tomatoes and other freshly prepared or freshly cut products. It has to be noted that plasma treatment of packaging material has a long history, and the decontamination of bottles and improvement of gas permeation of polymer bottles have been reported.…”

Section: Nonthermal Plasmas For Food Safety Food Sustainability Andmentioning

confidence: 99%

White paper on the future of plasma science in environment, for gas conversion and agriculture

Brandenburg

Bogaerts

Bongers

et al. 2018

Plasma Processes & Polymers

133

103

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Climate change, environmental pollution control, and resource utilization efficiency, as well as food security, sustainable agriculture, and water supply are among the main challenges facing society today. Expertise across different academic fields, technologies, and disciplines is needed to generate new ideas to meet these challenges. This “white paper” aims to provide a written summary by describing the main aspects and possibilities of the technology. It shows that plasma science and technology can make significant contributions to address the mentioned issues. The paper also addresses to people in the scientific community (inside and outside plasma science) to give inspiration for further work in these fields.

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Section: Nonthermal Plasmas For Food Safety Food Sustainability Andmentioning

confidence: 99%

White paper on the future of plasma science in environment, for gas conversion and agriculture

Brandenburg

Bogaerts

Bongers

et al. 2018

Plasma Processes & Polymers

133

103

View full text Add to dashboard Cite

show abstract

“…Muhammad et al [29] observed that when tiger nut milk was treated with DBD plasma for 8 min, aerobic bacteria and fungi were reduced to 0.97 log CFU/g and 0.94 log CFU/g, respectively. Bauer et al [30] noted that when DBD plasma was directly applied to the surface of vacuum-packaged beef loin contaminated with S. aureus for 1 min, the counts of this bacteria were reduced by roughly 1.7 log CFU/g.…”

Section: Discussionmentioning

confidence: 99%

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Jeon

Choi

Kim

et al. 2020

Foods

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The synergistic efficacy of a combined treatment of mild heat (MH) and dielectric barrier discharge (DBD) plasma in Bacillus cereus-contaminated red pepper powder was tested. A cocktail of three strains of B. cereus (NCCP 10623, NCCP 14579, ATCC 11778) was inoculated onto red pepper powder and then treated with MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Treatment with MH and DBD plasma alone for 5-20 min resulted in reductions of 0.23-1.43 and 0.12-0.96 log CFU/g, respectively. Combined treatment with MH and DBD plasma was the most effective at reducing B. cereus counts on red pepper powder, and resulted in log-reductions of ≥6.0 log CFU/g. The largest synergistic values (4.24-4.42 log) against B. cereus in red pepper powder were obtained by the combination of 20 min MH and 5-15 min DBD plasma. The values of Hunter color "L", "a", and "b", were not significantly different from those of the untreated sample and that with the combination of MH (60 • C for 5-20 min) and DBD plasma (5-20 min). Also, no significant (p > 0.05) differences in pH values between samples were observed. Therefore, these results suggest that the combination of MH treatment and DBD plasma can be potentially utilized in the food industry to effectively inactivate B. cereus without incurring quality deterioration of red pepper powder.

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“…RNS in plasma generates nitrite in a treated substrate via reactions with water molecules ( Jung et al , 2017b ; Lee et al , 2018 ). Although Bauer et al (2017) found that APCP treatment of beef loin did not increase nitrite levels, it is possible that APCP treatment of fresh meat forms nitrite, even though nitrite is usually only used for cured meat products. Previous studies have reported that the dominant reactive species in plasma are related to discharge gas composition.…”

Section: Considerationsmentioning

confidence: 93%

“…The dominant species are ROS in plasma generated with oxygen and RNS in plasma generated with air and nitrogen ( Kovačević et al , 2017 ). Furthermore, an increase in input power results in an increase in RNS and a decrease in ozone concentrations ( Bauer et al , 2017 ). Therefore, operating conditions must be taken into account depending on the objective of the APCP treatment.…”

Section: Considerationsmentioning

confidence: 99%

Use of Atmospheric Pressure Cold Plasma for Meat Industry

Lee

Yong

et al. 2017

Korean Journal for Food Science of Animal Resources

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Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

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The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

Cited by 75 publications

References 46 publications

White paper on the future of plasma science in environment, for gas conversion and agriculture

White paper on the future of plasma science in environment, for gas conversion and agriculture

Synergistic Effects of Mild Heating and Dielectric Barrier Discharge Plasma on the Reduction of Bacillus Cereus in Red Pepper Powder

Use of Atmospheric Pressure Cold Plasma for Meat Industry

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