Controlling microbial safety challenges of meat using high voltage atmospheric cold plasma

DC FieldValueLanguage
dc.contributor.authorHan, L.-
dc.contributor.authorZiuzina, Dana-
dc.contributor.authorHeslin, Caitlin-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.- the Authorsen_US
dc.identifier.citationFrontiers in Microbiologyen_US
dc.description.abstractAtmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of an in-package high voltage ACP process applied in conjunction with common meat processing MAP gas compositions as well as bacteria type and meat model media composition have been investigated to determine the applicability of this technology for decontamination of safety challenges associated with meat products. E. coli, L. monocytogenes, and S. aureus in PBS were undetectable after 60 s of treatment at 80 kVRMS in air, while ACP treatment of the contaminated meat model required post-treatment refrigeration to retain antimicrobial effect. The nutritive components in the meat model exerted a protective effect during treatment, where 300 s ACP exposure yielded a maximum reduction of 1.5 log using a high oxygen atmosphere, whilst using air and high nitrogen atmospheres yielded lower antimicrobial efficacy. Furthermore, an ROS assay was performed to understand the protective effects observed using the meat model. This revealed that nutritive components inhibited penetration of ROS into bacterial cells. This knowledge can assist the optimization of meat decontamination using ACP technology where interactions with all components of the food matrix require evaluation.en_US
dc.description.sponsorshipEuropean Commission - Seventh Framework Programme (FP7)en_US
dc.publisherFrontiers Mediaen_US
dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en_US
dc.subjectHigh voltage plasmaen_US
dc.subjectBeef extracten_US
dc.subjectDielectric barrier dischargeen_US
dc.subjectEnterica serovar typhimuriumen_US
dc.subjectReady to eaten_US
dc.subjectListeria monocytogenesen_US
dc.subjectPathogen inactivationen_US
dc.subjectFoodborne pathogensen_US
dc.subjectQuality attributesen_US
dc.subjectPackaging systemsen_US
dc.titleControlling microbial safety challenges of meat using high voltage atmospheric cold plasmaen_US
dc.typeJournal Articleen_US
dc.statusPeer revieweden_US
dc.citation.otherArticle Number: 977en_US
dc.neeo.contributoret al.||aut|-
item.fulltextWith Fulltext-
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