Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However,there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.
Abstract
The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However,there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.
참고문헌 (27)
- Bardos, L., "Plasma processes at atmospheric and low pressures", Vacuum, 83, pp.522~527 (2009)
- Delhalle, L., "Salmonella surveillance and control at post-harvest in the Belgian pork meat chain", Food Microbiol, 26, pp.265~271 (2009)
- Deng, X., "Physical mechanisms of inactivation of Bacillus subtilis spores using cold atmospheric plasmas", IEEE T. Plasma Sci, 34, pp.1310~1316 (2006)
- Dirks, B. P., "Treatment of raw poultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enterica", J. Food Prot, 75, pp.22~28 (2012)
- EFSA (European Food Safety Authority)., "A quantitative microbiological risk assessment on Salmonella in meat: source attribution for human salmonellosis from meat", EFSA J, 1, pp.1~32 (2008)
- EFSA (European Food Safety Authority)., "The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008", EFSA J, 8, pp.1496~ (2010)
- Fernández, A., "Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology", Food Microbiol, 33, pp.24~29 (2013)
- Fridovitch, I., "Superoxide radicals and superoxide dismutases", Ann. Rev. Biochem, 64, pp.97~112 (1995)
- Hald, T., "A Bayesian approach to quantify the contribution of animal-food sources to human salmonellosis", Risk Anal, 24, pp.255~269 (2004)
- Hwang, W. M., "Survey on the contamination of microorganisms in pork from slaughterhouse in Incheon area", Korean J. Vet Serv, 27, pp.7~15 (2004)
- ICMSF., "Microorganisms in foods. Characteristics of Microbial Pathogens" (1996), Blackie Academic & Professional
- Kim, H. J., "Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses", Radiat. Phys. Chem, 79, pp.731~734 (2010)
- Hyun Joo Kim, "Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin", Current Applied Physics, 13(7), pp.1420~1425 (2013), 한국물리학회
- Laroussi, M., "Nonthermal decontamination of biological media by atmospheric-pressure plasmas: review, analysis, and prospects", IEEE Trans. Plasma Sci, 30, pp.1409~1415 (2002)
- Lee, H. J., "Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets", Food Microbiol, 28, pp.1468~1471 (2011)
- 이현정, "Evaluation of a Dielectric Barrier Discharge Plasma System for Inactivating Pathogens on Cheese Slices", 한국동물자원과학회지, 54(3), pp.191~198 (2012), 한국동물자원과학회[DOI]
- 이현정, "Effect of Atmospheric Pressure Plasma Jet on Inactivation of Listeria monocytogenes, Quality, and Genotoxicity of Cooked Egg White and Yolk", 한국축산식품학회지, 32(5), pp.561~570 (2012), 한국축산식품학회[DOI]
- Moisan, M., "Plasma sterilization. Methods and mechanisms", Pure Appl. Chem, 74, pp.349~358 (2002)
- Moisan, M., "Low-temperature sterilization using gas plasmas: a review of the experiments and an analysis of the inactivation mechanisms", Int. J. Pharm, 226, pp.1~21 (2001)
- Moreau, M., "Nonthermal plasma technologies: New tools for bio-decontamination", Biotechnol. Adv, 26, pp.610~617 (2008)
- Niemira, B. A., "Cold plasma reduction of Salmonella and Escherichia coli O157:H7 on almonds using ambient pressure gases", J. Food Sci, 77, pp.M171~M175 (2012)
- Niemira, B. A., "Nonthermal plasma as a novel food processing technology, In Nonthermal processing technologies for food", pp.271~288 (2010), Blackwell Publishing
- Noriega, E., "Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua", Food Microbiol, 28, pp.1293~1300 (2011)
- Ragni, L., "Non-thermal atmospheric gas plasma device for surface decontamination of shell eggs", J. Food Eng, 100, pp.125~132 (2010)
- Scharf, W., "Electron accelerators for industrial processing - a review", Appl. Accelerators. Res. Ind, 475, pp.949~952 (1999)
- Song, H. P, "Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster", LWT-Food Sci. Technol, 42, pp.1320~1324 (2009)
- Yun, H., "Inactivation of Listeria monocytogenes inoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma", Food Control, 21, pp.1182~1186 (2010)
