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Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality. / Rød, Sara Katrine; Hansen, Flemming; Leipold, Frank; Knøchel, Susanne.

In: Food Microbiology, Vol. 30, No. 1, 2012, p. 233-238.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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Author

Rød, Sara Katrine; Hansen, Flemming; Leipold, Frank; Knøchel, Susanne / Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality.

In: Food Microbiology, Vol. 30, No. 1, 2012, p. 233-238.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

Bibtex

@article{869d82dc6977449f9dcbe2ad2707b3fc,
title = "Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality",
publisher = "Academic Press",
author = "Rød, {Sara Katrine} and Flemming Hansen and Frank Leipold and Susanne Knøchel",
year = "2012",
doi = "10.1016/j.fm.2011.12.018",
volume = "30",
number = "1",
pages = "233--238",
journal = "Food Microbiology",
issn = "0740-0020",

}

RIS

TY - JOUR

T1 - Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality

A1 - Rød,Sara Katrine

A1 - Hansen,Flemming

A1 - Leipold,Frank

A1 - Knøchel,Susanne

AU - Rød,Sara Katrine

AU - Hansen,Flemming

AU - Leipold,Frank

AU - Knøchel,Susanne

PB - Academic Press

PY - 2012

Y1 - 2012

N2 - The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2–60 s inside sealed linear-low-density-polyethylene bags containing 30% oxygen and 70% argon. Treatments resulted in a reduction of L. innocua ranging from 0.8 ± 0.4 to 1.6 ± 0.5 log cfu/g with no significant effects of time and intensity while multiple treatments at 15.5 and 62 W of 20 s with a 10 min interval increased reduction of L. innocua with increasing number of treatments. Concentrations of thiobarbituric acid reactive substances (TBARS) increased with power, treatments and storage time and were significantly higher than those of control samples after 1 and 14 days of storage at 5 °C. However, the levels were low (from 0.1 to 0.4 mg/kg) and beneath the sensory threshold level. Surface colour changes included loss of redness of ∼40% and 70% after 1 and 14 days of storage, respectively, regardless of plasma treatment. The results indicate that plasma may be applicable in surface decontamination of pre-packed RTE food products. However, oxidation may constitute an issue in some products.

AB - The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2–60 s inside sealed linear-low-density-polyethylene bags containing 30% oxygen and 70% argon. Treatments resulted in a reduction of L. innocua ranging from 0.8 ± 0.4 to 1.6 ± 0.5 log cfu/g with no significant effects of time and intensity while multiple treatments at 15.5 and 62 W of 20 s with a 10 min interval increased reduction of L. innocua with increasing number of treatments. Concentrations of thiobarbituric acid reactive substances (TBARS) increased with power, treatments and storage time and were significantly higher than those of control samples after 1 and 14 days of storage at 5 °C. However, the levels were low (from 0.1 to 0.4 mg/kg) and beneath the sensory threshold level. Surface colour changes included loss of redness of ∼40% and 70% after 1 and 14 days of storage, respectively, regardless of plasma treatment. The results indicate that plasma may be applicable in surface decontamination of pre-packed RTE food products. However, oxidation may constitute an issue in some products.

KW - Plasma

KW - Food

KW - Decontamination

KW - Listeria

KW - Ozone

U2 - 10.1016/j.fm.2011.12.018

DO - 10.1016/j.fm.2011.12.018

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 1

VL - 30

SP - 233

EP - 238

ER -