Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma

被引：111
作者：
Yong, Hae In [1 ,2 ]
Kim, Hyun-Joo [1 ,2 ]
Park, Sanghoo [3 ]
Alahakoon, Amali U. [4 ]
Kim, Kijung [3 ]
Choe, Wonho [3 ]
Jo, Cheorun [1 ,2 ]
机构：
[1] Seoul Natl Univ, Ctr Food & Bioconvergence, Dept Agr Biotechnol, Seoul 151921, South Korea
[2] Seoul Natl Univ, Res Inst Agr & Life Sci, Seoul 151921, South Korea
[3] Korea Adv Inst Sci & Technol, Dept Phys, Taejon 305701, South Korea
[4] Chungnam Natl Univ, Dept Anim Sci & Biotechnol, Taejon 305764, South Korea
来源：
FOOD MICROBIOLOGY | 2015年 / 46卷
关键词：
Dielectric barrier discharge; Atmospheric pressure plasma; Sliced cheese; Inactivation; Post-duration; DECONTAMINATION; STERILIZATION; SURFACES;
D O I：
10.1016/j.fm.2014.07.010
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Pathogen inactivation induced by atmospheric pressure dielectric barrier discharge (DBD) (250 W, 15 kHz, air discharge) produced in a rectangular plastic container and the effect of post-treatment storage time on inactivation were evaluated using agar plates and cheese slices. When agar plates were treated with plasma, populations of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes showed 3.57, 6.69, and 6.53 decimal reductions at 60 s, 45 s, and 7 min, respectively. When the pathogens tested were inoculated on cheese slices, 2.67, 3.10, and 1.65 decimal reductions were achieved at the same respective treatment times. The post-treatment storage duration following plasma treatment potently affected further reduction in pathogen populations. Therefore, the newly developed encapsulated DBD-plasma system for use in a container can be applied to improve the safety of sliced cheese, and increasing post-treatment storage time can greatly enhance the system's pathogen-inactivation efficiency. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：46 / 50
页数：5
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