Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs
- 주제(키워드) Cabbage , Cold plasma , Fig , Food safety , Lettuce , Non-thermal processing
- 등재 SCIE, SCOPUS
- 발행기관 Academic Press
- 발행년도 2015
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000117771
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.fm.2015.05.004
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
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 900W, conducted for 10min 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 400-900W and 667Pa, conducted for 1-10min 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 (10min) 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. © 2015 Elsevier Ltd.
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