Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

Kang, Taemin; Yim, Dong-Gyun; Kim, Sung‐Su; Baek, Ki Ho; Kim, Hyun‐Jun; Jo, Cheorun

doi:10.1016/j.psj.2022.101793

Cited by 18 publications

(9 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The encapsulated atmospheric pressure dielectric barrier discharge plasma described by Kang et al (2022) was used. Briefly, the plasma device was fabricated by attaching copper electrodes and a polytetrafluoroethylene sheet to a rectangular plastic container (137×104×53 mm) and a lid.…”

Section: Methodsmentioning

confidence: 99%

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Lee¹,

Heo²,

Kim³

et al. 2023

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Methodsmentioning

confidence: 99%

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Lee¹,

Heo²,

Kim³

et al. 2023

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

show abstract

“…For instance, a reduction of 0.43 to 6.52 Log CFU/g in L. monocytogenes counts has been reported in inoculated meat and meat products following cold plasma treatment ( Bauer et al, 2017 ; Choi et al, 2016 ; Cui et al., 2017 ; Jayasena et al, 2015 ; Kim et al, 2011 , Kim et al, 2013 ; Lee et al, 2011 , Lee et al., 2016a ; Yong et al, 2017a ). In addition, studies conducted to improve the safety of meat and meat products found a 0.34 to 7.50 Log CFU/g reduction in E. coli ( Bauer et al, 2017 ; Choi et al, 2016 ; Jayasena et al, 2015 ; Kim et al, 2011 ; Kim et al, 2013 ; Lee et al., 2016a ; Stratakos and Grant, 2018 ; Yong et al, 2017a ), and a 0.98 to 5.30 Log CFU/g reduction in S. Typhimurium counts ( Chaplot et al, 2019 ; Jayasena et al, 2015 ; Kang et al, 2022 ; Kim et al, 2011 ; Lee et al., 2016a ; Yong et al, 2017a ) after cold plasma treatment. The treatment of chicken breast and Bresaola with cold atmospheric gas plasmas showed a 3.30 and 1.60 Log CFU/g reduction in Listeria innocua levels, respectively ( Noriega et al, 2011 ; Rød et al, 2012 ).…”

Section: Application Of Cold Plasma In Meat Industrymentioning

confidence: 99%

“…plasma-activated acetic acid), it caused a reduction in S . Typhimurium counts more effectively than did acetic acid alone and improved the chicken meat quality ( Kang et al, 2022 ). The hurdle treatment of cold plasma and peracetic acid applied to inactivate S .…”

Section: Application Of Cold Plasma In Meat Industrymentioning

confidence: 99%

Innovative Application of Cold Plasma Technology in Meat and Its Products

Jayasena¹,

Kang²,

Wijayasekara³

et al. 2023

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

show abstract

“…Plasma-activated liquids (PAL) have the potential to decontaminate the surface of food [16,17] and contribute to the minimization of pathogens and prevention of human foodborne illnesses [18]. PALs can be made from a variety of liquids, including pure distilled water (plasma-activated water; PAW), phosphate-buffered saline, citrate-phosphate buffers, or acetic acid [19][20][21]. They contain various highly reactive oxygen and nitrogen species (RONS), such as hydrogen peroxide (H 2 O 2 ), hydroxyl radicals (OH -), peroxynitrite (ONOO -), or nitrogen dioxide (NO 2 -), which are expected to be the key species responsible for the antimicrobial activity [22,23].…”

Section: Introductionmentioning

confidence: 99%

Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters

Große-Peclum

Siekmann

Krischek

et al. 2023

Foods

View full text Add to dashboard Cite

Foodborne diseases are mainly caused by the contamination of meat or meat products with pathogenic microorganisms. In this study, we first investigated the in vitro application of TRIS-buffered plasma-activated water (Tb-PAW) on Campylobacter (C.) jejuni and Escherichia (E.) coli, with a reduction of approx. 4.20 ± 0.68 and 5.12 ± 0.46 log10 CFU/mL. Furthermore, chicken and duck thighs (inoculated with C. jejuni or E. coli) and breasts (with natural microflora) with skin were sprayed with Tb-PAW. Samples were packed under a modified atmosphere and stored at 4 °C for 0, 7, and 14 days. The Tb-PAW could reduce C. jejuni on days 7 and 14 (chicken) and E. coli on day 14 (duck) significantly. In chicken, there were no significant differences in sensory, pH-value, color, and antioxidant activity, but %OxyMb levels decreased, whereas %MetMb and %DeoMb increased. In duck, we observed slight differences in pH-value, color, and myoglobin redox forms for the Tb-PAW, which were not perceived by the sensory test persons. With only slight differences in product quality, its application as a spray treatment may be a useful method to reduce C. jejuni and E. coli on chicken and duck carcasses.

show abstract

Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats

Cited by 18 publications

References 55 publications

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7

Innovative Application of Cold Plasma Technology in Meat and Its Products

Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters

Contact Info

Product

Resources

About