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RISS 인기검색어
- 검색키워드
- 저자 : UKNALIS, JOSEPH (검색결과 2 건)
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MIN, SEA C.,ROH, SI HYEON,BOYD, GLENN,SITES, JOSEPH E.,UKNALIS, JOSEPH,FAN, XUETONG,NIEMIRA, BRENDAN A. ational Association for Food Protection 2017 Journal of food protection Vol.80 No.1
<B>ABSTRACT</B><P>The effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Escherichia coli O157:H7 and aerobic microorganisms in romaine lettuce packaged in a conventional commercial plastic container were evaluated during storage at 4°C for 7 days. Effects investigated included the color, carbon dioxide (CO2) generation, weight loss, and surface morphology of the lettuce during storage. Romaine lettuce pieces, with or without inoculation with a cocktail of three strains of E. coli O157:H7 (~6 log CFU/g of lettuce), were packaged in a polyethylene terephthalate commercial clamshell container and treated at 34.8 kV at 1.1 kHz for 5 min by using a DACP treatment system equipped with a pin-type high-voltage electrode. Romaine lettuce samples were analyzed for inactivation of E. coli O157:H7, total mesophilic aerobes, and yeasts and molds, color, CO2 generation, weight loss, and surface morphology during storage at 4°C for 7 days. The DACP treatment reduced the initial counts of E. coli O157:H7 and total aerobic microorganisms by ~1 log CFU/g, with negligible temperature change from 24.5 ± 1.4°C to 26.6 ± 1.7°C. The reductions in the numbers of E. coli O157:H7, total mesophilic aerobes, and yeasts and molds during storage were 0.8 to 1.5, 0.7 to 1.9, and 0.9 to 1.7 log CFU/g, respectively. DACP treatment, however, did not significantly affect the color, CO2 generation, weight, and surface morphology of lettuce during storage (P > 0.05). Some mesophilic aerobic bacteria were sublethally injured by DACP treatment. The results from this study demonstrate the potential of applying DACP as a postpackaging treatment to decontaminate lettuce contained in conventional plastic packages without altering color and leaf respiration during posttreatment cold storage.</P>
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In-package inhibition of <i>E. coli</i> O157:H7 on bulk Romaine lettuce using cold plasma
Min, Sea C.,Roh, Si Hyeon,Niemira, Brendan A.,Boyd, Glenn,Sites, Joseph E.,Uknalis, Joseph,Fan, Xuetong Elsevier 2017 Food microbiology Vol.65 No.-
<P><B>Abstract</B></P> <P>Dielectric barrier discharge atmospheric cold plasma (DACP) treatment was evaluated for the inactivation of <I>Escherichia coli</I> O157:H7, surface morphology, color, carbon dioxide generation, and weight loss of bulk Romaine lettuce in a commercial plastic clamshell container. The lettuce samples were packed in a model bulk packaging configuration (three rows with either 1, 3, 5, or 7 layers) in the container and treated by DACP (42.6 kV, 10 min). DACP treatment reduced the number of <I>E. coli</I> O157:H7 in the leaf samples in the 1-, 3-, and 5-layer configurations by 0.4–0.8 log CFU/g lettuce, with no significant correlation to the sample location (<I>P</I> > 0.05). In the largest bulk stacking with 7 layers, a greater degree of reduction (1.1 log CFU/g lettuce) was observed at the top layer, but shaking the container increased the uniformity of the inhibition. DACP did not significantly change the surface morphology, color, respiration rate, or weight loss of the samples, nor did these properties differ significantly according to their location in the bulk stack. DACP treatment inhibited <I>E. coli</I> O157:H7 on bulk lettuce in clamshell containers in a uniform manner, without affecting the physical and biological properties and thus holds promise as a post-packaging process for fresh and fresh-cut fruits and vegetables.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Dielectric barrier atmospheric cold plasma (DACP) was applied to <I>E. coli</I> O157:H7. </LI> <LI> DACP inhibited <I>E. coli</I> O157:H7 on bulk lettuce layered in a commercial container. </LI> <LI> DACP uniformly inhibited the pathogen on 3- and 5-layer cut lettuce. </LI> <LI> Shaking container ensured inhibition uniformity in the 7-layer lettuce sample. </LI> <LI> Sensory and metabolic properties of the bulk lettuce were unaffected by DACP. </LI> </UL> </P>
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