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KMID : 0380620150470040486
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.486 ~ p.491
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Cold Plasma Treatment Application to Improve Microbiological Safety of Infant Milk Powder and Onion Powder
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Oh Yeong-Ji
Lee Han-Na
Kim Jung-Eun
Lee Seok-Hoon
Cho Hyung-Yong
Min Sea-Cheol
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Abstract
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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-O2 (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 ± 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 (MWCP 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.
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KEYWORD
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non-thermal treatment, cold plasma, powdered products, Cronobacter sakazakii, Bacillus cereus
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