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Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder
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 Title & Authors
Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder
Oh, Yeong Ji; Lee, Hanna; Kim, Jung Eun; Lee, Seok Hoon; Cho, Hyung Yong; Min, Sea Cheol;
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 Abstract
The potential of applying cold plasma (CP) treatments to improve microbiological safety of powdered products has been investigated using infant milk powder (IMP) and onion powder (OP). Among the different kinds of CP-forming gases, He- (99.8:0.2) gas mixture and He gas were most effective in reducing the number of Cronobacter sakazakii in IMP and Bacillus cereus spores in OP, respectively. C. sakazakii counts in IMP decreased by after CP treatment, and the extent of C. sakazakii inhibition increased in a time-dependent manner. CP treatment at 900 W for 20 min reduced the number of B. cereus spores by ~0.4 log spores/g. Treatments that integrated CP with microwave (MW-CP treatment) as well as those that integrated CP with heat and microwave (H-MW-CP treatment) resulted in a 90% reduction in the number of spores in OP. Thus, CP treatments demonstrated potential for decontaminating foodborne pathogens from powdered products, in combination with heat for improved effect.
 Keywords
non-thermal treatment;cold plasma;powdered products;Cronobacter sakazakii;Bacillus cereus;
 Language
Korean
 Cited by
1.
Moisture vaporization-combined helium dielectric barrier discharge-cold plasma treatment for microbial decontamination of onion flakes, Food Control, 2018, 84, 321  crossref(new windwow)
2.
Effect of Atmospheric Pressure Plasma on the Quality of Commercially Available Sunsik, Journal of Food Hygiene and Safety, 2016, 31, 5, 375  crossref(new windwow)
3.
Helium dielectric barrier discharge-cold plasma treatment for microbiological safety and preservation of onion powder, Korean Journal of Food Science and Technology, 2016, 48, 5, 486  crossref(new windwow)
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