Cold atmospheric pressure ambient air plasma inhibition of pathogenic bacteria on the surface of black pepper

被引：58

作者：

Mosovska, Silvia ^{[1
]}

Medvecka, Veronika ^{[2
]}

Halaszova, Noemi ^{[1
]}

Durina, Pavol ^{[2
]}

Valik, L'ubomir ^{[1
]}

Mikulajova, Anna ^{[1
]}

Zahoranova, Anna ^{[2
]}

机构：

[1] Slovak Univ Technol Bratislava, Dept Nutr & Food Qual Assessment, Fac Chem & Food Technol, Radlinskeho 9, Bratislava 87237, Slovakia

[2] Fac Math Phys & Informat, Dept Expt Phys, Mlynska Dolina Fl, Bratislava 84248, Slovakia

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 106卷

关键词：

Devitalisation; Inactivation; DSCBD plasma; Peppercorns; Food borne pathogens; LOW-TEMPERATURE PLASMA; BACILLUS-SUBTILIS SPORULATION; LISTERIA-MONOCYTOGENES; SALMONELLA-ENTERICA; NONTHERMAL PLASMA; ESCHERICHIA-COLI; INACTIVATION; STERILIZATION; SPORES; DECONTAMINATION;

D O I：

10.1016/j.foodres.2018.01.066

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In present study, the inhibition effect of low temperature plasma on Bacillus subtilis, Escherichia coli, Salmonella Enteritidis and B. subtilis endospores inoculated on the surface of black peppercorns was studied. Plasma was generated by Diffuse Coplanar Surface Barrier Discharge (DCSBD) at atmospheric pressure in ambient air. Plasma treatment time of 300 s led to log(10) CFU/g reduction of B. subtilis from 7.36 to 2.30 and B. subtilis endospores from 4.42 to 2.39. Plasma treatment reduced the number of E. coli and Salmonella Enteritidis to below detection level (1.0 log(10) CFU/g) from initial populations of 7.45 log(10) CFU/g and 7.60 logic CFU/g, respectively. The inactivation kinetics was explained by Weibull model. Decimal reduction times (D-values) for B. subtilis, E. coil, Salmonella Enteritidis, and B. subtilis endospores were determined as 43 s, 47 s, 58 s, and 142 s, respectively. The surface morphology observed by Scanning Electron Microscopy showed no significant changes after the plasma treatment. The influence of plasma on chemical bonds on the surface and inside the peppercorns was studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy.

引用

页码：862 / 869

页数：8

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