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KMID : 0380620130450060735
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.735 ~ p.741
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Microbial Decontamination of Vegetables and Spices Using Cold Plasma Treatments
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Kim Jung-Eun
Kim In-Hah
Min Sea-Cheol
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Abstract
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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±0.2 CFU/cm2 (900W, 5 min) and 1.1±0.1 log CFU/cm2 (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±0.3 and 0.6±0.2 log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by 1.5±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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KEYWORD
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nonthermal processing, cold plasma, vegetable, spice, food safety
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