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KMID : 1025520130550060545
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Journal of Animal Science and Technology
2013 Volume.55 No. 6 p.545 ~ p.549
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Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet
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Kim Hyun-Joo
Yong Hae-In
Park Sang-Hoo
Kim Ki-Jung
Bae Young-Sik
Choe Won-Ho
Oh Mi-Hwa
Jo Cheo-Run
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Abstract
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The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However, there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.
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KEYWORD
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Atmospheric pressure plasma jet, Chicken breast, Pork loin, Salmonella Typhimurium, Inactivation
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