Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology

Fernández, Antonio José Díaz; Noriega, Estefanía; Thompson, Arthur R.

doi:10.1016/j.fm.2012.08.007

Cited by 252 publications

(116 citation statements)

References 26 publications

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“…However, increasing public health concerns about the possible formation of trihalomethanes, which have been reported for possible carcinogenic effects (Dunnick & Melnick, 1993) and legislation about controlling the use of chlorine, makes the need to find new decontamination technologies imperative (Fernandez, Noriega, & Thompson, 2013).…”

Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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a b s t r a c tSalmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils to enhance its efficacy. This study evaluates the reduction and inactivation of Salmonella enterica Abony inoculated on lettuce leaves by the application of continuous and pulsed ultrasound as well as ultrasound combined with the essential oil of oregano and thyme. The physicochemical properties of these essential oil nanoemulsions are characterised while the structural damage of treated leaves is determined by the electrolyte leakage. Ultrasound combined with essential oils enhanced the microbial reduction on lettuce leaves and inactivation on the treated water, resulting on significant differences at concentrations higher than 0.018% (v/v) compared to control. Particle size, zeta potential and pH varied between 35 and 133 nm, À26 to À36 mV and 5.67 to 5.38, respectively. Electrolyte leakage was similar for both the control and the treated samples, increasing when essential oils were applied.

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Section: Introductionmentioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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“…However, most previous studies were limited to confirming the inactivation of microorganisms through using an APP jet. Conditions of plasma physics, including type of discharge, distance, and treatment of the sample may influence the inactivation efficiency of APP treatment (Deng et al, 2006;Fernández et al, 2013). In addition, plasma (including APP) is a surface sterilization technology with very low penetration power (Moisan et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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

Kim¹,

Yong²,

Park³

et al. 2013

Journal of Animal Science and Technology

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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.

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“…The use of CGP appears to be especially advantageous for decontaminating the surfaces of fresh foods, such as vegetables, fruits, meats, nuts, poultry, and eggs, and also for disinfection of food preparation surfaces (16)(17)(18)(19).…”

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confidence: 99%

Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

Aboubakr

Williams

Gangal

et al. 2015

Appl Environ Microbiol

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Minimal food-processing methods are not effective against foodborne viruses, such as human norovirus (NV). It is important, therefore, to explore novel nonthermal technologies for decontamination of foods eaten fresh, minimally processed and ready-to-eat foods, and food contact surfaces. We studied the in vitro virucidal activity of cold atmospheric gaseous plasma (CGP) against feline calicivirus (FCV), a surrogate of NV. Factors affecting the virucidal activity of CGP (a socalled radio frequency atmospheric pressure plasma jet) were the plasma generation power, the exposure time and distance, the plasma feed gas mixture, and the virus suspension medium. Exposure to 2.5-W argon (Ar) plasma caused a 5.55 log 10 unit reduction in the FCV titer within 120 s. The reduction in the virus titer increased with increasing exposure time and decreasing exposure distance. Of the four plasma gas mixtures studied (Ar, Ar plus 1% O 2 , Ar plus 1% dry air, and Ar plus 0.27% water), Ar plus 1% O 2 plasma treatment had the highest virucidal effect: more than 6.0 log 10 units of the virus after 15 s of exposure. The lowest virus reduction was observed with Ar plus 0.27% water plasma treatment (5 log 10 unit reduction after 120 s). The highest reduction in titer was observed when the virus was suspended in distilled water. Changes in temperature and pH and formation of H 2 O 2 were not responsible for the virucidal effect of plasma. The oxidation of viral capsid proteins by plasma-produced reactive oxygen and nitrogen species in the solution was thought to be responsible for the virucidal effect. In conclusion, CGP exhibits virucidal activity in vitro and has the potential to combat viral contamination in foods and on food preparation surfaces. Foodborne illnesses continue to plague public health, as well as world economies, costing approximately $152 billion in the United States alone (1). Enteric viruses, particularly human norovirus (NV) and hepatitis A virus (HAV), are the leading causes of viral foodborne illnesses (2). Human NV, one of the top five pathogens with respect to the total cost of foodborne illnesses in the United States, belongs to the family Caliciviridae and is a wellknown cause of "winter vomiting disease" or "stomach flu" (3). NV causes 19 to 21 million cases of acute gastroenteritis annually in the United States and leads to 1.7 to 1.9 million outpatient visits, 400,000 emergency room visits, 56,000 to 71,000 hospitalizations, and 570 to 800 deaths, mostly among young children (4). More than half of all foodborne disease outbreaks due to a known cause reported to the CDC from 2006 to 2010 were attributed to NV. In the European Union in 2007, caliciviruses (primarily NV) were responsible for 507 of 675 foodborne viral disease outbreaks (5).Multiple issues related to the quality of thermally processed foods, e.g., nutritional losses and adverse effects on organoleptic quality, have led to the emergence of so-called nonthermal technologies, which consist of preservation treatments that are effective at ambient o...

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Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology

Cited by 252 publications

References 26 publications

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

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

Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

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