Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs
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 ap...
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| Veröffentlicht in: | Food microbiology 2015-10, Vol.51, p.74-80 |
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| creator | Lee, Hanna Kim, Jung Eun Chung, Myong-Soo Min, Sea C. |
| description | 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 W and 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 |
| doi_str_mv | 10.1016/j.fm.2015.05.004 |
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•CPT non-thermally inhibit Listeria monocytogenes on cabbage, lettuce and dried figs.•Food water activity, surface geometry, and pH were important CPT parameters.•Microbial inhibition by CPT was linearly correlated with treatment time.•CPT combined with lowering pH inhibited the pathogens synergistically.•CPT can increase the microbiological safety of vegetables and dried fruits.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2015.05.004</identifier><identifier>PMID: 26187830</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Brassica ; Brassica - microbiology ; Cabbage ; Cold plasma ; Colony Count, Microbial ; Escherichia coli ; Escherichia coli O157 - growth & development ; Ficus - microbiology ; Fig ; Food safety ; Food Safety - methods ; Humans ; Lactuca - microbiology ; Lettuce ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Microbial Viability ; Non-thermal processing ; Plasma Gases ; Salmonella typhimurium ; Salmonella typhimurium - growth & development</subject><ispartof>Food microbiology, 2015-10, Vol.51, p.74-80</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c449t-a8cb648aa85f309d39f10ef9b59274659838e6d2bbf142431ec1cfd5f1da299c3</citedby><cites>FETCH-LOGICAL-c449t-a8cb648aa85f309d39f10ef9b59274659838e6d2bbf142431ec1cfd5f1da299c3</cites><orcidid>0000-0003-1312-358X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2015.05.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27926,27927,45997</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26187830$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Hanna</creatorcontrib><creatorcontrib>Kim, Jung Eun</creatorcontrib><creatorcontrib>Chung, Myong-Soo</creatorcontrib><creatorcontrib>Min, Sea C.</creatorcontrib><title>Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>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 W and 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.
•CPT non-thermally inhibit Listeria monocytogenes on cabbage, lettuce and dried figs.•Food water activity, surface geometry, and pH were important CPT parameters.•Microbial inhibition by CPT was linearly correlated with treatment time.•CPT combined with lowering pH inhibited the pathogens synergistically.•CPT can increase the microbiological safety of vegetables and dried fruits.</description><subject>Brassica</subject><subject>Brassica - microbiology</subject><subject>Cabbage</subject><subject>Cold plasma</subject><subject>Colony Count, Microbial</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - growth & development</subject><subject>Ficus - microbiology</subject><subject>Fig</subject><subject>Food safety</subject><subject>Food Safety - methods</subject><subject>Humans</subject><subject>Lactuca - microbiology</subject><subject>Lettuce</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Microbial Viability</subject><subject>Non-thermal processing</subject><subject>Plasma Gases</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium - growth & development</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMFLHDEUh4Moutree5IcPXTWl0xmJumtLK0VBC8K3kImedlmmdmsSVbwvzeytrdSePDe4fv94H2EfGGwZMD6683Sz0sOrFtCHRBHZMFAdY1SSh6TBQwCGgAOZ-Q85w0AY12rTskZ75kcZAsL8rSKk6O7yeTZ0JLQlBm3hfqYaPmNdA42xTHEKa6DNRPNxmN5pdFTa8bRrPErnbCUva2H2TrqUkBHfVjnT-TEmynj5499QR5__nhY_Wru7m9uV9_vGiuEKo2RduyFNEZ2vgXlWuUZoFdjp_gg-k7JVmLv-Dh6JrhoGVpmves8c4YrZdsLcnXo3aX4vMdc9ByyxWkyW4z7rFltkaqTjP8f7dXAOQx9W1E4oPX9nBN6vUthNulVM9Dv6vVG-1m_q9dQB0SNXH6078cZ3d_AH9cV-HYAsOp4CZh0tgG3Fl1IaIt2Mfy7_Q33pZKM</recordid><startdate>201510</startdate><enddate>201510</enddate><creator>Lee, Hanna</creator><creator>Kim, Jung Eun</creator><creator>Chung, Myong-Soo</creator><creator>Min, Sea C.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0003-1312-358X</orcidid></search><sort><creationdate>201510</creationdate><title>Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs</title><author>Lee, Hanna ; Kim, Jung Eun ; Chung, Myong-Soo ; Min, Sea C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c449t-a8cb648aa85f309d39f10ef9b59274659838e6d2bbf142431ec1cfd5f1da299c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Brassica</topic><topic>Brassica - microbiology</topic><topic>Cabbage</topic><topic>Cold plasma</topic><topic>Colony Count, Microbial</topic><topic>Escherichia coli</topic><topic>Escherichia coli O157 - growth & development</topic><topic>Ficus - microbiology</topic><topic>Fig</topic><topic>Food safety</topic><topic>Food Safety - methods</topic><topic>Humans</topic><topic>Lactuca - microbiology</topic><topic>Lettuce</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Microbial Viability</topic><topic>Non-thermal processing</topic><topic>Plasma Gases</topic><topic>Salmonella typhimurium</topic><topic>Salmonella typhimurium - growth & development</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Hanna</creatorcontrib><creatorcontrib>Kim, Jung Eun</creatorcontrib><creatorcontrib>Chung, Myong-Soo</creatorcontrib><creatorcontrib>Min, Sea C.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Hanna</au><au>Kim, Jung Eun</au><au>Chung, Myong-Soo</au><au>Min, Sea C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2015-10</date><risdate>2015</risdate><volume>51</volume><spage>74</spage><epage>80</epage><pages>74-80</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><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 W and 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.
•CPT non-thermally inhibit Listeria monocytogenes on cabbage, lettuce and dried figs.•Food water activity, surface geometry, and pH were important CPT parameters.•Microbial inhibition by CPT was linearly correlated with treatment time.•CPT combined with lowering pH inhibited the pathogens synergistically.•CPT can increase the microbiological safety of vegetables and dried fruits.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26187830</pmid><doi>10.1016/j.fm.2015.05.004</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-1312-358X</orcidid></addata></record> |
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| subjects | Brassica Brassica - microbiology Cabbage Cold plasma Colony Count, Microbial Escherichia coli Escherichia coli O157 - growth & development Ficus - microbiology Fig Food safety Food Safety - methods Humans Lactuca - microbiology Lettuce Listeria monocytogenes Listeria monocytogenes - growth & development Microbial Viability Non-thermal processing Plasma Gases Salmonella typhimurium Salmonella typhimurium - growth & development |
| title | Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs |
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