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Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs

Title
Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs
Authors
Lee, HannaKim, Jung EunChung, Myong-SooMin, Sea C.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2015
Journal Title
FOOD MICROBIOLOGY
ISSN
0740-0020JCR Link1095-9998JCR Link
Citation
vol. 51, pp. 74 - 80
Keywords
Non-thermal processingCold plasmaFood safetyCabbageLettuceFig
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900 W, conducted for 10 min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5 log CFU/g. The CPT at 400-900 Wand 667 Pa, conducted for 1-10 min using a helium-oxygen gas mixture, inactivated Listeria monocytogenes on cabbage by 0.3-2.1 log CFU/g in a time-dependent manner (P < 0.05). The Weibull model adequately described the inactivation of L. monocytogenes on cabbage by CPT. The CPT at the optimum conditions of treatment power (400 W) and time (10 min) inactivated L. monocytogenes on lettuce by 1.8 +/- 0.2 log CFU/g. As the water activity of the dried figs increased from 0.70 to 0.93, the reductions in numbers of Escherichia coli O157:H7 and L. monocytogenes on figs increased from 0.5 to 1.3 log CFU/g and from 1.0 to 1.6 log CFU/g, respectively. The microbial inactivation by CPT increased synergistically when the pH of the figs was reduced from 6 to 4. CTPs have potential application to increase the microbiological safety of vegetables and dried fruits. (C) 2015 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.fm.2015.05.004
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엘텍공과대학 > 식품공학전공 > Journal papers
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