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Afterglow corona discharge air plasma (ACDAP) for inactivation of common food-borne pathogens

Mok, Chulkyoon, Lee, Taehoon, Puligundla, Pradeep
Food research international 2015 v.69 pp. 418-423
Bacillus cereus, Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus, air, air flow, atmospheric pressure, cell viability, cold, decontamination, electrodes, food pathogens, models, relative humidity, temperature
Atmospheric pressure cold plasma technology is becoming increasingly popular for microbiological decontamination of food and bio-materials. In the present study, afterglow corona discharge air plasma (ACDAP) was used for the inactivation of most common food-borne pathogens, namely pathogenic Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Bacillus cereus, Listeria monocytogenes, and Vibrio parahaemolyticus. Corona discharge plasma was generated at an output voltage of 20kVDC, and a frequency of 58kHz. And, a centrifugal blower that provides an airflow velocity of 2.5m/s at electrode tip level was used for generating the flowing afterglow of the plasma. During plasma exposure, about 20°C rise in temperature and a 50% decrease in relative humidity were observed in a treatment chamber within 3h of exposure. Upon ACDAP exposure, as high as 3.5-log (99.97%) reduction in viable cell counts of tested food pathogens, especially E. coli O157:H7, was observed over a 24-hour exposure. The pathogen inactivation pattern was better explained by using the Singh–Heldman model, which belongs to pseudo-first-order kinetics. In conclusion, ACDAP was shown to be effective for the inactivation of common food-borne pathogens.