Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

Pan, Yuanyuan; Zhang, Yan; Cheng, Jun‐Hu; Sun, Da‐Wen

doi:10.1016/j.lwt.2019.108635

Cited by 97 publications

(49 citation statements)

References 62 publications

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“…The applications of these technologies in the agri-food sector have been recently overviewed by Ekezie, Sun, and Cheng (2017), Zhang, Wang, Zeng, Han, and Brennan (2019), Han, Cheng, and Sun (2019), Dong, Wang, and Raghavan (2020), and Zhao, de Alba, Sun, and Tiwari (2019). Among the emerging technologies, CP is relatively new and Jiang, Cheng, and Sun (2020), Pan, Zhang, Cheng, and Sun (2020), Pan, Cheng, Lv, and Sun (2019), Ekezie, Sun, and Cheng (2019a), Ekezie, Cheng, and Sun (2019b), Ekezie, Cheng, and Sun (2018) belongs to a category of plasma technology. Plasma generally refers to a partially or wholly ionized gas, which is a mixture of electrons, negative or positive ions, free radicals, excited atoms and photons, and so forth (Mandal, Singh, & Singh, 2018).…”

Section: Introductionmentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

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174

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Novel nonthermal inactivation technologies have been increasingly popular over the traditional thermal food processing methods due to their capacity in maintaining microbial safety and other quality parameters. Plasma-activated water (PAW) is a cutting-edge technology developed around a decade ago, and it has attracted considerable attention as a potential washing disinfectant. This review aims to offer an overview of the fundamentals and potential applications of PAW in the agri-food sector. A detailed description of the interactions between plasma and water can help to have a better understanding of PAW, hence the physicochemical properties of PAW are discussed. Further, this review elucidates the complex inactivation mechanisms of PAW, including oxidative stress and physical effect. In particular, the influencing factors on inactivation efficacy of PAW, including processing factors, characteristics of microorganisms, and background environment of water are extensively described. Finally, the potential applications of PAW in the food industry, such as surface decontamination for various food products, including fruits and vegetables, meat and seafood, and also the treatment on quality parameters are presented. Apart from decontamination, the applications of PAW for seed germination and plant growth, as well as meat curing are also summarized. In the end, the challenges and limitations of PAW for scale-up implementation, and future research efforts are also discussed. This review demonstrates that PAW has the potential to be successfully used in the food industry.

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Section: Introductionmentioning

confidence: 99%

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Zhao

Patange

Sun

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

174

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“…Among these novel technologies, plasma is referred to as the fourth state of matter, which is partially or fully ionized gas that composed of ions, radicals, free electrons, excited molecules, atoms, etc. (Misra et al 2011;Scholtz et al 2015;Pan et al, 2020, Pan, Cheng, & Sun,2019Han et al, 2019;Chen, Cheng, & Sun, 2015;Jiang, Cheng, & Sun, 2009;Ekezie et al, 2017b), which has a wide range of applications (Pan et al, 2019b;Ekezie et al, 2018Ekezie et al, , 2019aEkezie et al, , 2019b. Many devices have been developed for plasma generation, including dielectric barrier discharge (DBD), microwave discharge, corona discharge, plasma jet, etc.…”

Section: Introductionmentioning

confidence: 99%

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Zhao

Ojha

Burgess

et al. 2020

J. Appl. Microbiol.

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Aims: The study aimed to investigate the inactivation efficacy and mechanisms of plasma activated water (PAW) on selected bacteria in planktonic state. Methods and Results: Plasma activated water was generated using an atmospheric cold plasma jet at 15, 22 and 30 kV for 5 min. Escherichia coli, Listeria innocua, Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens and Shewanella putrefaciens were selected as the representative bacterial species. Each bacterial suspension was inoculated into PAW immediately after generation, and the viable counts at different exposure times of 0Á5, 1, 3, 5 and 24 h during 4°C storage were measured to determine the inactivation efficacy. Scanning electron microscopy images of the bacteria were conducted to examine the structural changes. Physicochemical properties of PAW, including pH, conductivity, oxidation reduction potential (ORP), and reactive species of H 2 O 2 , NO 2 À and NO 3 À were measured. The results demonstrated that inactivation efficacy was in positive correlation with voltage and exposure time. Gram-negative bacteria were more susceptible to PAW than Gram-positive bacteria. Morphology damage was observed for all the bacterial species. PAW was significantly acidified, conductivity and ORP were significantly increased, and reactive species were detectable after 48 h. Conclusions: This study offered a better understanding of the inactivation mechanisms of PAW, and the inactivation efficacy can be affected by voltage, exposure time and bacterial species. Significance and Impact of the Study: This study demonstrated the potential usage of PAW as an alternative disinfectant.

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“…Cold plasma (CP) is an emerging nonthermal technique for a wide range of food safety applications including pesticide degradation (Phan et al, 2018;Gavahian & Khaneghah, 2019), microbial destruction Pan et al, 2019a;Pan et al, 2020), food allergenicity (Ekezie et al, 2018a;Ekezie et al, 2019a;Venkataratnam et al, 2019), bovine serum albumin (Ekezie et al, 2019b;Liu et al, 2020) and enzyme inactivation (Ekezie et al, 2018b;Chen et al, 2019;Han et al, 2019a;. Plasma can be produced by various methods (Pan et al, 2019b), with dielectric barrier discharge (DBD) being the most common method.…”

Section: Introductionmentioning

confidence: 99%

Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice

Ali

Cheng

Sun

2020

Int J of Food Sci Tech

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The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography-mass spectrometry (GC-MS) results showed that the reduction in anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min, respectively. The concentration of anilazine decreased significantly (P ≤ 0.05) with an increase in treatment time. Analysis of the quality attributes of tomato juice treated for 5 min showed that the quality of the treated juice remained acceptable with a slight decrease in pH from 4.28 to 4.18, an increase in total soluble solids (TSS) from 5.70 to 6.70 • Brix, an increase in the browning index from 2.35 to 4.54, a very low (but within the acceptable limit) total colour difference, and only minor changes in antioxidant capacity, total flavonoid and total phenolic content, as compared with the control samples. These results indicated that DBD cold plasma treatment could be an effective and rapid technique to degrade pesticide residues for the fruit juice industry.

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Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma

Cited by 97 publications

References 62 publications

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

Inactivation efficacy and mechanisms of plasma activated water on bacteria in planktonic state

Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice

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