Low Temperature Plasma for decontamination of E. coli in milk

Gurol, Ceyda; Ekinci, Fatma Yeşim; Aslan, Necdet; Korachi, May

doi:10.1016/j.ijfoodmicro.2012.02.016

Cited by 162 publications

(122 citation statements)

References 27 publications

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“…Non-thermal plasma did not cause any significant change to the pH and color values of raw milk samples. The novel NTP system tested was able to significantly reduce E. coil in milk by more than a threefold log reduction without significantly affecting pH or color properties (Gurol et al 2012). Some other scholars have also proved that non-thermal plasma had a significant effect in killing food microbes, such as bacterial, Saccharomyces cerevisiae, spore (Perni et al 2008;Ermolaeva et al 2012;Bayliss et al 2013;Liu et al 2013;Ma et al 2013;Baier et al 2013).…”

Section: Introductionmentioning

confidence: 91%

Effects of non-thermal plasma sterilization on volatile components of tomato juice

Lan

2015

Int. J. Environ. Sci. Technol.

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Pasteurization is an important issue to keep from fruit decay due to microbes for fruit preservation. Conventional heat sterilization is based on thermal process. However, the flavor and nutrition components can be changed by heat damage. In this study, an apparatus was designed to produce non-thermal plasma (NTP), which can be applied in fruit sterilization. NTP can be generated through electric discharge in gaseous chamber. A simple NTP reactor may consist of two electrodes with a chamber and connected to a high-voltage power supply. The new technique of NTP was applied to keep fruit fresh. After the tomatoes were treated by NTP, the volatile flavor components were analyzed by GC-MS and were compared to heat treatment and non-treatment. The results showed that the quality of fresh tomato fruit was unaffected by plasma disinfection treatment, and the contents of trans-2-hexenal and n-hexanal were significantly higher than that by heat processes. NTP has less effect on volatile chemical compositions of tomato juice. NTP technology is a promising method for food pasteurization in the future.

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Section: Introductionmentioning

confidence: 91%

Effects of non-thermal plasma sterilization on volatile components of tomato juice

Lan

2015

Int. J. Environ. Sci. Technol.

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“…In recent investigation of Misra et al [24] reported that decrease in total mesophilic count was 12-85 %, yeast and mould count by 44-95 % in cold plasma treated strawberries. Raw milk was treated for destruction of E. coli using low temperature plasma by Gurol et al [25]. They observed 54 % reduction of E.coli after the treatment of 3 min.…”

Section: Evolution Of Plasma's Research or Applicationmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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“…The antimicrobial effects are the result of a synergistic contribution of all the plasma species involved that can damage the outer surface of microbial cells and biological material such as lipids, proteins, DNA, cytoplasm (Misra, Tiwari, Raghavarao, & Cullen, 2011;Laroussi, 2005;Yu, Huang, Hsieh, Huff, & Duan, 2006;Fernández & Thompson, 2012;Ziuzina, Patil, Cullen, Keener, & Bourke, 2013) without altering the food characteristics (Ragni et al, 2010;Gurol, Ekinci, Aslan, & Korachi, 2012;Kim, Lee, & Min, 2014;Misra et al, 2014c;Tappi et al, 2014;Misra, Keener, Bourke, Mosnier, & Cullen, 2014a).…”

Section: Introductionmentioning

confidence: 99%