Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment

Roh, Si Hyeon; Oh, Yeong Ji; Lee, Seung Young; Kang, Joo Hyun; Min, Sea C.

doi:10.1016/j.lwt.2020.109429

Cited by 50 publications

(30 citation statements)

References 24 publications

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“…TV is used as a surrogate for human norovirus [9,18,19]. The TV inoculum was prepared, as described by Roh et al [8]. TV obtained from Cincinnati Children's Hospital Medical Center (Cincinnati, OH, USA), was propagated in a monkey kidney cell line (LLC-MK2) from Korea Cancer Center Hospital (Seoul, Korea).…”

Section: Microbial Inoculum Preparationmentioning

confidence: 99%

“…The rubbed solution was subjected to decompression filtration using a 0.22 µm filter system (Corning, Corning, NY, USA) to prepare the virus solution for analysis. The viral titer was quantified using the LLC-MK2 plaque assay [8]. LLC-MK2 cells were seeded on a 6-well plate (BD Co.) at 2 × 10 5 cells/well and overlaid with 2.5 mL of M199 growth medium, penicillin G (100 U/mL), 0.5% agarose, 1% antibiotic-antimycotic solution, and 10% FBS.…”

Section: Microbial Analysismentioning

confidence: 99%

“…Recent studies have proactively investigated the efficacy of cold plasma treatment as an in-package microbial disinfection method that prevents post-process contamination [1,[4][5][6][7][8]. Among the various methods used to generate cold plasma, atmospheric dielectric barrier discharge (ADCP) has attracted the attention of the food industry, as it allows the formation of cold plasma inside plastic packages, making cold plasma treatment an in-package treatment [7,9,10].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

et al. 2020

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This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.

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Section: Microbial Inoculum Preparationmentioning

confidence: 99%

Section: Microbial Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

et al. 2020

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“…Cold plasma treatment was found effective against viruses on food surfaces, such as fresh meat ( Bae et al, 2015 ), lettuce ( Aboubakr et al, 2020 ; Min et al, 2016 ), and blueberries ( Lacombe et al, 2017 ). Virus inactivation and pathogen destruction ( E. coli O157:H7, Salmonella , and Listeria monocytogenes ) was reported for cold plasma ( Roh et al, 2020 ) as well as UV treatment ( E. coli , Klebsiella pneumonia , and Candida albicans ) ( Heßling et al, 2020 ). Additionally, a mild-heat treatment (65 o C for 4 min) and UV-C (254 nm) treatment (15 min at pH >12 or <3, 25 or 37 o C) can be another alternative ( Darnell et al, 2004 ).…”

Section: Technological Intervention To Reduce the Impact Of Covid-19 mentioning

confidence: 99%

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

2021

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“…The high incidence of foodborne outbreaks has resulted in several studies focused on the inactivation of S. enterica , E. coli , and L. monocytogenes , considering these pathogens as important targets in foods. (Gabriel, Ostonal, Cristobal, Pagal, & Armada, 2018; Rane, Bridges, & Wu, 2020; Roh, Oh, Lee, Kang, & Min, 2020; Shin, Kim, Beuchat, & Ryu, 2020; Trząskowska, Dai, Delaquis, & Wang, 2018).…”

Section: Microbiological Risks In Foodsmentioning

confidence: 99%

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Madrazo

Campos

2020

Journal of Food Safety

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Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

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Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment

Cited by 50 publications

References 24 publications

Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

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