Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet

Abstract

The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However, there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.

Generation of In-Package Cold Plasma and Efficacy Assessment Using Methylene Blue

“…Schwabedissen et al [4] developed the PlasmaLabel TM concept for in-package plasma generation based on the DBD phenomena with potential application for medical device and food sterilisation. The use of in-package DBD plasma for microbiological decontamination of spinach leaves [5], strawberries [6,7], cherry tomatoes [8], salmon [9], and meat [10,11] has also been demonstrated recently.…”

Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations

“…Detailed discussions on the designs of plasma systems can be found in the literature (Szabó & Schlabach, ; Thirumdas et al., ). To this date, a number of plasma‐generating systems, including plasma jets (Kim et al., ; Lee et al., ), corona discharges (Dobrynin, Friedman, Fridman, & Starikovskiy, ), and dielectric barrier discharges (DBD) (Georgescu, ; Lee et al., ), have been used for treatment of food materials such as poultry products (Thirumdas et al., ). Furthermore, the application of plasma activated water, that is, plasma‐treated water that contains a number of reactive species, has been explored for inactivation of pathogens associated with chicken (Thirumdas et al., ).…”

“…The atmospheric pressure jet treatments of chicken breast for 5 and 10 min reduced the S . Typhimurium from 5.66 to 5.14 and 4.41 log CFU/g, respectively (Kim et al., ). The authors also pointed out that the treatment distance, that is, the distance between the plasma generation point and chicken sample, can affect the effectiveness of the nonthermal decontamination.…”

“…Process optimization can enhance the performance of the plasma process. Kim et al, 2013 Cooked chicken breast…”

Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers

“…The jet-type APP is used most frequently because it offers stable discharge, low gas temperature, and high concentrations of reactive species. Several researchers have studied the effect of APP on pork and bacon and demonstrated the potential applications of APP on food processing (Moon et al 2009;Kim et al 2013). However, few studies have examined the effects of APP on microbial biofilms-especially those of foodborne pathogens-attached to food container materials.…”