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Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder

콜드 플라즈마 처리를 이용한 분유와 양파분말 살균

  • Oh, Yeong Ji (Department of Food Science and Technology, Seoul Women's University) ;
  • Lee, Hanna (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jung Eun (Department of Food Science and Technology, Seoul Women's University) ;
  • Lee, Seok Hoon (R&D Division, Biovan Co.) ;
  • Cho, Hyung Yong (Department of Food Science & Biotechnology, CHA University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 오영지 (서울여자대학교 식품공학과) ;
  • 이한나 (서울여자대학교 식품공학과) ;
  • 김정은 (서울여자대학교 식품공학과) ;
  • 이석훈 ((주)바이오벤) ;
  • 조형용 (차의과대학교 식품생명공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2015.06.24
  • Accepted : 2015.07.19
  • Published : 2015.08.31

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-$O_2$ (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 $0.9{\pm}0.1{\log}\;CFU/g$ 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

Acknowledgement

Supported by : 농림축산식품부

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