Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua

Yadav, Barun; Spinelli, Ana Claudia Neves Franco; Govindan, Byju N.; Tsui, Ying Y.; McMullen, Lynn M.; Roopesh, M.S.

doi:10.1016/j.foodres.2019.04.065

Cited by 54 publications

(17 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The N 2 spectra were the main spectra in the wavelength region located between 310 and 410 nm. Peaks detected in this region represent the neutral ion vibration of the N 2 molecule (Feizollahi et al., 2020a; Yadav et al., 2019). However, a number of ROS, such as atomic O, were not detected.…”

Section: Resultsmentioning

confidence: 99%

Reduction of T‐2 and HT‐2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains

Iqdiam

Feizollahi

Arif

et al. 2021

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Wheat (Triticum aestivum) is susceptible to mycotoxin contamination, which can result in significant health risks and economic losses. This research examined the ability of air atmospheric cold plasma (air-ACP) treatment to reduce pure and spiked T-2 and HT-2 mycotoxins' concentration on wheat grains. This study also evaluated the effect of ACP treatment using different gases on wheat grain germination parameters. The T-2 and HT-2 mycotoxin solutions applied on round cover-glass were placed on microscopy slides and wheat grains (0.5 g) were individually spiked with T-2 and HT-2 on their surfaces. Samples were then dried at room temperature (∼24 • C) and treated by air-ACP for 1 to 10 min. Ten minutes of air-ACP treatment significantly reduced pure T-2 and HT-2 concentrations by 63.63% and 51.5%, respectively. For mycotoxin spiked on wheat grains, 10 min air-ACP treatment significantly decreased T-2 and HT-2 concentrations up to 79.8% and 70.4%, respectively. No significant change in the measured quality and color parameters was observed in the ACP-treated samples. Wheat grain germination parameters were not significantly different, when treated with ACP using different gases. Air-ACP treatment and ACP treatment using 80% nitrogen + 20% oxygen improved the germination of wheat grains by 10% and 6%, respectively. This study demonstrated that ACP is an innovative technology with the potential to improve the safety of wheat grains by reducing T-2/HT-2 mycotoxins with an additional advantage of improving their germination.Practical Application: Atmospheric cold plasma (ACP) technology has a huge potential to degrade mycotoxins in food grains. This study evaluated the efficacy of ACP to reduce two major mycotoxins (T-2 and HT-2 toxins) in wheat grains. The results of this study will help to develop and scale-up the ACP technology for mycotoxin degradation in grains.

show abstract

Section: Resultsmentioning

confidence: 99%

Reduction of T‐2 and HT‐2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains

Iqdiam

Feizollahi

Arif

et al. 2021

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Lipid oxidation was measured using thiobarbituric acid (TBA) assay modified from the methods of Bedinghaus and Ockerman, (1995) and Yadav et al. (2019) and the results were represented as malonaldehyde (MDA) mg equivalent/kg of ham. In short, approximately 0.4 g of ham sample was cut into small pieces and homogenized in 5 mL of 20% trichloroacetic acid (TCA) containing 1.6% phosphoric acid with the use of homogenizer (POLYTRON R PT 10–35GT, Kinematica AG, Luzern, Switzerland) at 15, 1,000 RPM for 2 min.…”

Section: Methodsmentioning

confidence: 99%

“…However, decontamination of RTE meat products using ACP has rarely been investigated. Previous studies reported inactivation of L. monocytogenes on RTE meat including ham surface (Song et al., 2009; Yadav et al., 2019), beef jerky (Yong et al., 2017), fresh pork (Fröhling et al., 2012), and RTE meat bresaola (Rød et al., 2012). Recently, a number of studies reported in‐package plasma treatment of foods including grape tomatoes (Min et al., 2018), bulk Romaine lettuce (Min et al., 2017), and chicken fillets (Wang, Zhuang, Lawrence, & Zhang, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Yadav

Spinelli

Misra

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Listeria monocytogenes is often responsible for postprocessing contamination of ready-to-eat (RTE) products including cooked ham. As an emerging technology, atmospheric cold plasma (ACP) has the potential to inactivate L. monocytogenes in packaged RTE meats. The objectives of this study were to evaluate the effect of treatment time, modified atmosphere gas compositions (MAP), ham formulation, and post-treatment storage (1 and 7 days at 4°C) on the reduction of a five-strain cocktail of L. monocytogenes and quality changes in ham subjected to in-package ACP treatment. Initial average cells population on ham surfaces were 8 log CFU/cm 2 . The ACP treatment time and gas composition significantly (P < 0.05) influenced the inactivation of L. monocytogenes, irrespective of ham formulations. When MAP1 (20% O 2 + 40% CO 2 + 40% N 2 ) was used, there was a significantly higher log reduction (>2 log reduction) in L. monocytogenes on ham in comparison to MAP2 (50% CO 2 + 50% N 2 ) and MAP3 (100% CO 2 ), irrespective of ham formulation. Addition of preservatives (that is, 0.1% sodium diacetate and 1.4% sodium lactate) or bacteriocins (that is, 0.05% of a partially purified culture ferment from Carnobacterium maltaromaticum UAL 307) did not significantly reduce cell counts of L. monocytogenes after ACP treatment. Regardless of type of ham, storage of 24 hr after ACP treatment significantly reduced cells counts of L. monocytogenes to approximately 4 log CFU/cm 2 . Following 7 days of storage after ACP treatment, L. monocytogenes counts were below the detection limit (>6 log reduction) when samples were stored in MAP1. However, there were significant changes in lipid oxidation and color after post-treatment storage. In conclusion, the antimicrobial efficacy of ACP is strongly influenced by gas composition inside the package and post-treatment storage.Practical Application: Surface contamination of RTE ham with L. monocytogenes may occur during processing steps such as slicing and packaging. In-package ACP is an emerging nonthermal technology, which can be used as a postpackaging decontamination step in industrial settings. This study demonstrated the influence of in-package gas composition, treatment time, post-treatment storage, and ham formulation on L. monocytogenes inactivation efficacy of ACP. Results of present study will be helpful to optimize in-package ACP treatment and storage conditions to reduce L. monocytogenes, while maintaining the quality of ham.

show abstract

“…However, TBARS values may fluctuate as a result of variation in the fat and fatty acid content of the sample. Lastly, plasma exposure affects the TBARS values of fresh and processed meat (Huang et al., 2019; Jayasena et al., 2015; Kim et al., 2013; Lee et al., 2016; Moutiq et al., 2019; Olatunde et al., 2019; Yadav et al., 2019; Yong et al., 2017).…”

Section: Influence Of Cap On Processing and Sensory Parametersmentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Nasiru

Frimpong

Umair

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD‐CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD‐CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD‐CAP. Satisfactory microbial inactivation was observed. In terms of DBD‐CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.

show abstract

Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua

Cited by 54 publications

References 42 publications

Reduction of T‐2 and HT‐2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains

Reduction of T‐2 and HT‐2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Contact Info

Product

Resources

About