Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

본 연구에 사용된 비열 플라즈마 처리는 양배추와 상추에 접종된 S. Typhimurium, 후춧가루에 존재하는 호기성 미생물, 그리고 고춧가루에 접종된 B. cereus 영양 세포를 효과적으로 저해시켰으나, 고춧가루에 존재하는 호기성균과 B. cereus 포자는 효과적으로 저해시키지 못했다. 양배추에 접종된 S. Typhimurium를 가장 많이 저해시키는 최적 조건은 746 W, 6.8분으로 예측되었고, 이 때 저해 정도는 1.9 log $CFU/cm^2$로 예측되었다. Fermi 모델과 Weibull 모델이 플라즈마 처리를 이용한 양배추에 접종된 S. Typhimurium 저해를 설명하는데 매우 적합하였다. 본 연구의 결과는 비열 플라즈마 처리를 채소류와 분말 식품의 미생물 안전성을 증진시키는 살균 처리 기술로 발전시키는데 유용할 것으로 사료된다.

Keywords

References

  1. Beuchat LR, Farbar JM, Garrett EH, Harris LJ, Parish ME, Suslow TV, Busta FF. Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables. J. Food Prot. 64: 1079-1084 (2001)
  2. Sivapalasingam S, Friedman CR, Cohen L, Tauxe RV. Fresh produce: A growing cause of outbreak of foodborne illness in the United States, 1973 through 1997. J. Food Prot. 67: 2342-2353 (2004)
  3. Banerjee M, Sarkar PK. Growth and enterotoxin production by spore forming bacterial pathogens from spices. Food Control 15: 491-496 (2004) https://doi.org/10.1016/j.foodcont.2003.07.004
  4. Schweiggert U, Carle R, Schieber A. Conventional and alternative processes for spices:a review. Trends Food Sci. Tech. 18: 260-268 (2007) https://doi.org/10.1016/j.tifs.2007.01.005
  5. Aydin A, Erkan ME, Baskaya R, Ciftcioglu G. Determination of aflatoxin B1 levels in powdered red pepper. Food Control 18: 1015-1018 (2007) https://doi.org/10.1016/j.foodcont.2006.03.013
  6. Mahmoud BSM, Bhagat AR, Linton RH. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiol. 24: 736-744 (2007) https://doi.org/10.1016/j.fm.2007.03.006
  7. Karabulut OA, Ilhan K, Arslan U, Vardar C. Evaluation of the use of chlorine dioxide by fogging for decreasing postharvest decay of fig. Postharvest Biol. Technol. 52: 313-315 (2009) https://doi.org/10.1016/j.postharvbio.2009.01.006
  8. Benarde MA, Israel BM, Olivieri VP, Granstrom ML. Efficiency of chlorine dioxide as a bactericide. Appl. Microbiol. 13: 776-780 (1965)
  9. Calucci L, Pinzino C, Zandomeneghi M, Capocchi A, Ghiringhelli S, Saviozzi F, Tozzi S, Galleschi LJ. Effect of g-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J. Agr. Food Chem. 51: 927-934 (2003) https://doi.org/10.1021/jf020739n
  10. Fowles J, Mitchell J, McGrath H. Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food Chem. Toxicol. 39: 1055-1062 (2001) https://doi.org/10.1016/S0278-6915(01)00052-7
  11. Rico CW, Kim GR, Ahn JJ, Kim HK, Furuta M, Kwon JH. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annuum L.). Food Chem. 119: 1012-1016 (2010) https://doi.org/10.1016/j.foodchem.2009.08.005
  12. Fine F, Gervais P. Efficiency of pulsed UV light for microbial decontamination of food powders. J. Food Prot. 67: 787-792 (2004)
  13. Song HP, Kim B, Choe JH, Jung S, Moon SY, Choe WH, Jo CR. Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes. Food Microbiol. 26: 432-436 (2010)
  14. Selcuk M, Oksuz L, Basaran P. Decontamination of grains and legumes infected with Aspergillus spp. and Penicillum spp. by cold plasma treatment. Bioresource Technol. 99: 5104-5109 (2008) https://doi.org/10.1016/j.biortech.2007.09.076
  15. Perni S, Liu DW, Shama G, Kong M. Cold atmospheric plasma decontamination of the pericarps of fruit. J. Food Prot. 71: 302-308 (2008)
  16. Niemira BA. Cold plasma reduction of Salmonella and Escherichia coli O157:H7 on almonds using ambient pressure gases. J. Food Sci. 77: 171-175 (2012) https://doi.org/10.1111/j.1750-3841.2011.02594.x
  17. Bogaerts A, Neyts E, Gijbels R, Mullen V. Gas discharge plasmas and their applications. Spectrochim. Acta B 57: 609-658 (2002)
  18. Laroussi M, Leipold F. Evaluation of the roles of reactive species, heat and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure. Int. J. Mass Spectrom. 233: 81-86 (2004) https://doi.org/10.1016/j.ijms.2003.11.016
  19. Bolshakov AA, Cruden BA, Mogul R, Rao M, Sharma SP, Khare BN, Meyyappan M. Radio-frequency oxygen plasma as a sterilization source. AIAA J. 42: 823-832 (2004) https://doi.org/10.2514/1.9562
  20. Finley N, Fields ML. Heat activation and heat-induced dormancy of Bacillus stearothermophilus spores. Appl. Microbiol. 10: 231-236 (1962)
  21. Cheng GW, Huber DJ. Alterations in structural polysaccharides during liquefaction of tomato locule tissue. Plant Physiol. 11: 447-457 (1996)
  22. Geeraerd AH, Valdramidis VP, Van Impe JF. GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. Int. J. Food Microbiol. 102: 95-105 (2005) https://doi.org/10.1016/j.ijfoodmicro.2004.11.038
  23. Nath A, Chattopadhyay PK, Majumdar GC. High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization. J. Food Eng. 80: 770-780 (2007) https://doi.org/10.1016/j.jfoodeng.2006.07.006
  24. Yamada H, Chayahara A, Mokuno Y, Soda Y, Horino Y, Fujimori N. Numerical analysis of power absorption and gas pressure dependence of microwave plasma using a tractable plasma description. Diam. Relat. Mater. 15: 1395-1399 (2006) https://doi.org/10.1016/j.diamond.2005.10.017
  25. Choi MR, Oh SW, Lee SY. Efficacy of chemical sanitizers in reducing levels of foodborne pathogens and formation of chemically injured cells on cabbage. J. Korean Soc. Food Sci. Nutr. 37: 1337-1342 (2008) https://doi.org/10.3746/jkfn.2008.37.10.1337

Cited by

  1. Sterilization and quality variation of dried red pepper by atmospheric pressure dielectric barrier discharge plasma vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.960
  2. Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot-Air Drying vol.82, pp.8, 2017, https://doi.org/10.1111/1750-3841.13771
  3. Microbial Decontamination of Black Pepper Powder Using a Commercial-scale Intervention System Combining Ultraviolet-C and Plasma Treatments vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.386