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Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

Kim, Binna, Yun, Hyejeong, Jung, Samooel, Jung, Yeonkook, Jung, Heesoo, Choe, Wonho, Jo, Cheorun
Food microbiology 2011 v.28 no.1 pp. 9-13
Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, atmospheric pressure, bacon, food safety, gases, helium, oxygen, pasteurization, pathogens
Atmospheric pressure plasma (APP) is an emerging non-thermal pasteurization method for the enhancement of food safety. In this study, the effect of APP on the inactivation of pathogens inoculated onto bacon was observed. Sliced bacon was inoculated with Listeria monocytogenes (KCTC 3596), Escherichia coli (KCTC 1682), and Salmonella Typhimurium (KCTC 1925). The samples were treated with APP at 75, 100, and 125W of input power for 60 and 90s. Two gases, helium (10lpm) or a mixture of helium and oxygen, (10lpm and 10sccm, respectively) were used for the plasma generation. Plasma with helium could only reduce the number of inoculated pathogens by about 1–2Log cycles. On the other hand, the helium/oxygen gas mixture was able to achieve microbial reduction of about 2–3Log cycles. The number of total aerobic bacteria showed 1.89 and 4.58 decimal reductions after plasma treatment with helium and the helium/oxygen mixture, respectively. Microscopic observation of the bacon after plasma treatment did not find any significant changes, except that the L∗-value of the bacon surface was increased. These results clearly indicate that APP treatment is effective for the inactivation of the three pathogens used in this study, although further investigation is needed for elucidating quality changes after treatment.