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KMID : 1024420130170030245
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Food Engineering Progress
2013 Volume.17 No. 3 p.245 ~ p.250
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Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg
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Mok Chul-Kyoon
Song Dong-Myung
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Abstract
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Low-pressure discharge plasmas (LPDP) using different gases were compared for their microbial inactivation effects against Salmonella Typhimurium, and their potentialities as a non-thermal sanitation technology of eggs were evaluated. The inactivation was highest in air LPDP followed by oxygen and nitrogen. The reductions in S. Typhimurium by air LPDP were 4 and 6 log by 2 and 5 min treatments, respectively. The inactivation effect against S. Typhimurium was somewhat retarded on the egg shell surface compared to glass surface showing 3 log reductions by 5 min treatment. The increase in surface temperature of egg shell was less than 10oC and no denaturation in both egg white and yolk was induced by the LPDP treatment. The results supported the possibility of the technology for the non-thermal egg sanitation.
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KEYWORD
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low-pressure discharge plasma, Salmonella Typhimurium, inactivation, egg sanitation
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