Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake

被引：52

作者：

Han, Jin-Young ^{[1
,2
]}

Song, Won-Jae ^{[1
,2
]}

Kang, Joo Hyun ^{[3
]}

Min, Sea C. ^{[3
]}

Eom, Sangheum ^{[4
]}

Hong, Eun Jeong ^{[4
]}

Ryu, Seungmin ^{[4
]}

Kim, Seong Bong ^{[4
]}

Cho, Sangwoo ^{[5
]}

Kang, Dong-Hyun ^{[1
,2
]}

机构：

[1] Seoul Natl Univ, Ctr Food & Bioconvergence, Res Inst Agr & Life Sci, Dept Agr Biotechnol, Seoul 08826, South Korea

[2] Seoul Natl Univ, Inst Green Bio Sci & Technol, Pyeongchang 25354, Gangwon Do, South Korea

[3] Seoul Womens Univ, Dept Food Sci & Technol, 621 Hwarangro, Seoul 01797, South Korea

[4] Natl Fus Res Inst, Plasma Technol Res Ctr, Gunsan Si 54004, Jeollabuk Do, South Korea

[5] Yonsei Univ, Pulmuone Co Ltd, B1,Yonsei Engn Res Pk,150 Yonsei Ro, Seoul 03722, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 120卷

关键词：

Cold atmospheric plasma; Plasma activated water; Microbial safety; Foodborne pathogen; Korean rice cake; ENTERICA SEROVAR TYPHIMURIUM; ESCHERICHIA-COLI; NONTHERMAL PLASMA; SALMONELLA-TYPHIMURIUM; LISTERIA-MONOCYTOGENES; FOODBORNE PATHOGENS; INACTIVATION; QUALITY; O157H7; GROWTH;

D O I：

10.1016/j.lwt.2019.108918

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We evaluated the effect of plasma-activated water (PAW) on the populations of foodbome pathogens and food-spoilage microorganisms on Korean rice cake. PAW was produced by treating distilled water with two atmospheric dielectric-barrier discharges (51.7 W, 14.4 kHz, air discharge) for 20 min. The inactivation effect of PAW on indigenous microorganism and inoculated Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Penicillium chrysogenum and Candida albicans on Korean rice cake were measured and their effect on the color and texture values of the samples were determined. PAW treatment for 20 min reduced the numbers of the three foodbome pathogens by about 2.0 log CFU/g. PAW treatment for 20 min reduced the numbers of total aerobes, P. chrysogenum, and C. albicans by 2.78, 1.97, and 1.00 log CFU/g, respectively. The antimicrobial effect of PAW was not significantly different from 0.2 ppm of sodium hypochlorite solution, which is used in Korean rice cake production. PAW treatment did not affect the color, texture, or pH of Korean rice cake. Therefore, PAW treatment can be used as an alternative method to reduce safety risk and spoilage of Korean rice cake without deteriorating its quality.

引用

页数：6

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