Application of cold oxygen plasma for the reduction of <scp>C</scp>ladosporium cladosporioides and <scp>P</scp>enicillium citrinum on the surface of dried filefish (<scp>S</scp>tephanolepis cirrhifer) fillets

Park, Shin Young; Ha, Sang‐Do

doi:10.1111/ijfs.12730

Cited by 48 publications

(30 citation statements)

References 27 publications

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“…Microbial inactivation has commonly been modeled using a first-order kinetics process ( Whiting et al., 1996 ; Pankaj et al., 2013 ) fitted for comparison with the Weibull model. Moreover, many researchers have revealed that the Weibull model might have a better fit than first-order models for kinetic viability of bacteria and viruses, such as mixed-culture biofilms of S. Typhimurium ( Jahid et al., 2015 ), reduction of Cladosporium cladosporioides and Penicillium citrinum ( Park and Ha, 2015 ), and survival of norovirus ( Kim et al., 2014 ) and the hepatitis A virus ( Bae et al., 2014 ). Thus, for its simplicity and flexibility, the Weibull model is used extensively ( Chen and Hoover, 2004 ; Chen, 2007 ; Muñoz-Cuevas et al., 2013 ).…”

Section: Resultsmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS) , plastic (PLA) , rubber (RB) , and eggshell (ES) . After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d R value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.

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Section: Resultsmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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“…Spores in general are highly resistant against all kinds of disinfection, which also explains the long inactivation time. On dried filefish fillets, P. citrinum was reduced by 1 log CFU/g after 10 min of cold oxygen plasma treatment ( Park and Ha, 2014 ). Penicillium spp.…”

Section: Resultsmentioning

confidence: 99%

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

et al. 2018

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Ochratoxin A (OTA) is one of the most abundant food-contaminating mycotoxins. Besides their high toxicity, mycotoxins are highly stable to physical, chemical or biological detoxification. Therefore, the treatment with cold atmospheric plasma could be one approach to reduce the amount of mycotoxins in different products. The aim of this study was to determine the influence of cold atmospheric plasma on the inactivation of Aspergillus niger and Penicillium verrucosum inoculated on barley and their production of OTA. Inoculated barley was treated with plasma generated by dry air, CO2 or CO2 + O2 for 1 or 3 min and stored for up to two weeks at 9, 25, or 37°C. Three minutes of air plasma treatment effectively significantly reduced the total mold count of both microorganisms by 2.5–3 log cycles. The production of OTA from A. niger was only low, therefore the treatment effect was indistinguishable. The treatment of P. verrucosum on barley after an incubation of five days using a CO2 + O2 plasma resulted in a reduction of the OTA content from 49.0 (untreated) to 27.5 (1 min) and 23.8 ng/g (3 min), respectively. In contrast, CO2 plasma caused an increase of the OTA amount from 49.0 (untreated) to 55.8 (1 min) and 72.9 ng/g (3 min). Finally, the use of air plasma resulted likewise in a decrease of the OTA concentration from 56.9 (untreated) to 25.7 (1 min) and 20.2 ng/g (3 min), respectively. Reducing the incubation time before the treatment to 24 h caused in contrast an increase of the OTA content from 3.1 (untreated) to 29.1 (1 min) and 20.7 ng/g (3 min). Due to the high standard deviation, these changes were not significant, but the tendencies were clearly visible, showing the strong impact of the plasma gas on the OTA production. The results show, that even if the total mold count was reduced, under certain conditions the OTA amount was yet enhanced, probably due to a stress reaction of the mold. Concluding, the plasma gas and incubation conditions have to be considered to allow a successful inactivation of molds and in particular their toxic metabolites.

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“…Other inexpensive methods for measurement of plasma species include the use of optical absorption spectroscopy (OAS); cf. Moiseev et al (2014), and Park, Choe, and Jo (2018).…”

Section: Plasma Chemistrymentioning

confidence: 99%

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

Misra

Yadav

Roopesh

et al. 2018

Comp Rev Food Sci Food Safe

242

169

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Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly against micro‐organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf‐life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.

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Application of cold oxygen plasma for the reduction of Cladosporium cladosporioides and Penicillium citrinum on the surface of dried filefish (Stephanolepis cirrhifer) fillets

Cited by 48 publications

References 27 publications

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Inhibition or Stimulation of Ochratoxin A Synthesis on Inoculated Barley Triggered by Diffuse Coplanar Surface Barrier Discharge Plasma

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

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