Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water

Kang, Chaodi; Xiang, Qisen; Zhao, Dianbo; Wang, Wenjie; Niu, Liyuan; Bai, Yanhong

doi:10.1007/s13197-019-03964-7

Cited by 60 publications

(43 citation statements)

References 35 publications

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“…A recent study by Kang et al [ 27 ] showed a similar 1 log reduction of Pseudomonas deceptionensis CM2 on chicken breast using PAW produced by a gliding arc discharge. Although the reduction in viable cell numbers is significant, it is comparably lower than some other studies using air plasma inactivation where cell numbers may be reduced to undetectable levels.…”

Section: Discussionmentioning

confidence: 82%

“…Our experiments demonstrate that in situ PAW treatment of chicken skin can lead to significant log reductions of attached bacteria, thereby making this process suitable for use in the poultry industry to combat contamination. Although several studies on plasma inactivation of bacteria have been performed using air plasma [ 26 ] or premade PAW, [ 27 ] an in situ plasma‐bubble treatment with PAW would be relatively easy to incorporate into existing handling steps in poultry processing. In addition, previous studies that have used PAW mostly depend on a “postdischarge effect” by treating the sample with PAW after the plasma has been turned off, thus relying on longer‐lived active species.…”

Section: Discussionmentioning

confidence: 99%

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Microbial decontamination of chicken using atmospheric plasma bubbles

Mai‐Prochnow

Alam

Zhou

et al. 2020

Plasma Processes & Polymers

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In this study, we demonstrate that atmospheric air plasma bubbles are an effective, energy‐efficient, residue‐free alternative to current decontamination techniques. Five to fifteen minutes of plasma‐bubble treatments of inoculated chicken skin led to a significant reduction in colony‐forming units (CFUs). We show that the activation efficiency is dependent on the plasma discharge frequency, with a higher one (2,000 Hz) leading to a higher CFU reduction (1.4 log) as compared with a lower (0.3 log) reduction at 1,000 Hz. Scanning electron microscopy pictures of treated bacteria reveal damage to the cells. An evaluation of the physicochemical properties of the generated plasma‐activated water revealed an increase in conductivity and in ozone, nitrite, nitrate, hydroxyl, and peroxide concentrations with higher frequencies, all contributing to the observed antimicrobial effect.

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Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Microbial decontamination of chicken using atmospheric plasma bubbles

Mai‐Prochnow

Alam

Zhou

et al. 2020

Plasma Processes & Polymers

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“…Sterile distilled water (SDW), deionized water (DIW), reverse osmosis water (ROW), and tap water (TW) were used to produce PAW reported in several studies, particularly in microbial inactivation (Lin et al., 2019; Royintarat, Seesuriyachan, Boonyawan, Choi, & Wattanutchariya, 2019; ten Bosch, Köhler, Ortmann, Wieneke, & Viöl, 2017). However, SDW and DIW are the most frequently used and have shown optimal efficacy for microbial deactivation in several in vitro studies (Royintarat et al., 2019; Tian et al., 2015; Traylor et al., 2011; Vlad, Martin, Toth, Papp, & Anghel, 2019; Xiang et al., 2018; Q. Zhang et al., 2013) as well as a study on food treatments (Choi et al., 2019; Gavahian & Khaneghah, 2019; Kang et al., 2019; Ma et al., 2016; Xiang, Wang, et al., 2019; Zhai, Liu, Xiang, Lyu, & Shen, 2019). In addition, Traylor et al.…”

Section: Generation Of Pawmentioning

confidence: 99%

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Herianto

Hou

Lin

et al. 2020

Comp Rev Food Sci Food Safe

105

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Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma‐activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real‐life applications.

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“…59 Treatment of chicken breasts with PAW activated for 60 s reduced the total number of Pseudomonas deceptionensis CM2 by 1.1 log (CFU)/g ; quality of the chicken breast could be well maintained. 60 Combined use of ultrasound and PAW could reduce the number Figure 3 Sterilization mechanism of plasma-activated water (PAW). ORP: oxidation-reduction potential; RONS: reactive oxygen and nitrogen species.…”

Section: Combined Ultrasonic Cleaning With Ozonementioning

confidence: 99%

“…Irradiation disinfection involves the use of either gamma ray, Xray, electron beam, or other ionizing rays to treat foods and prolong their shelf life by inducing suitable biological and physiological effects. 113 Gamma rays are mainly produced by radioisotopes as radiation sources; commonly used radioisotopes are Co 60 and Cs 137. Electron beams, on the other hand, are produced by electron accelerators with energy not higher than 10 MeV, whereas X-rays are produced by electron accelerators with energy not higher than 5 MeV. Irradiation disinfection results in chemical www.soci.org C Luan et al…”

Section: Irradiation Disinfection Technologymentioning

confidence: 99%

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water

Cited by 60 publications

References 35 publications

Microbial decontamination of chicken using atmospheric plasma bubbles

Microbial decontamination of chicken using atmospheric plasma bubbles

Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

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