Microbial Decontamination of Vegetables and Spices Using Cold Plasma Treatments

비열 플라즈마 처리를 이용한 채소와 향신료의 미생물 저감화

  • Kim, Jung Eun (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, In-Hah (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea C. (Department of Food Science and Technology, Seoul Women's University)
  • 김정은 (서울여자대학교 식품공학과) ;
  • 김인하 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2013.07.09
  • Accepted : 2013.08.27
  • Published : 2013.12.31


Effects of cold plasma treatment (CPT) against Salmonella Typhimurium inoculated on cabbage and lettuce, naturally occurring bacteria in black pepper powder and red pepper powder, and Bacillus cereus inoculated onto red pepper powder were investigated. The numbers of S. Typhimurium on cabbage and lettuce were reduced by $1.5{\pm}0.2CFU/cm^2$ (900W, 5 min) and $1.1{\pm}0.1$ log $CFU/cm^2$ (900W, 10 min), respectively. The numbers of naturally occurring aerobic bacteria in both black pepper powder and red pepper powder were reduced by $2.3{\pm}0.3$ and $0.6{\pm}0.2$ log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by $1.5{\pm}0.1$ log CFU/g, but the numbers of spores remained unchanged. The inhibition of S. Typhimurium on cabbage was adequately described by Fermi's model and the Weibull model. The predicted optimum treatment power and time for S. Typhimurium inoculated onto cabbage were 746 W and 6.8 min, respectively. Our results indicate that CPT represents a useful method for microbial decontamination of vegetables and spices.


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