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KMID : 0380620110430040513
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.513 ~ p.517
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Inhibition of Foodborne Pathogens on Polystyrene, Sausage Casings, and Smoked Salmon Using Nonthermal Plasma Treatments
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Lee Hahn-Bit
Noh Young-Eun
Yang Hee-Jae
Min Sea-Cheol
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Abstract
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The effects of nonthermal plasma treatments against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes living on polystyrene (PS), sausage casings, and smoked salmon were investigated. Inoculated PS, casings, and salmon were treated with nonthermal plasma generated with helium (5 L/min) or with both helium (5 L/min) and oxygen (100 mL/min) at 60 Hz and 30 kV/cm for 2, 5, or 10 min. S. Typhimurium exhibited the highest sensitivity to the helium-used treatment. The greatest reduction (3.9±0.8 log CFU/cm2) was observed with L. monocytogenes on PS after the treatment with the mixed gas for 5 min. The treatment with the mixed gas inhibited L. monocytogenes on casings and salmon by 0.5±0.3 log CFU/cm2 and 1.0±0.3 log CFU/g, respectively. Different treatment times did not result in different reductions of L. monocytogenes on both casings and salmon. The types of treatment gas and material of contamination need to be considered for evaluating the antimicrobial effects of nonthermal plasma treatments.
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KEYWORD
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nonthermal plasma, foodborne pathogen, polystyrene, sausage casing, smoked salmon
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