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- 저자 : Xuetong Fan (검색결과 4 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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Min, Sea C.,Roh, Si Hyeon,Niemira, Brendan A.,Boyd, Glenn,Sites, Joseph E.,Fan, Xuetong,Sokorai, Kimberly,Jin, Tony Z. Elsevier 2018 Food Research International Vol.108 No.-
<P><B>Abstract</B></P> <P>Effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of <I>Salmonella</I> and the storability of grape tomato were investigated. Grape tomatoes, with or without inoculation with <I>Salmonella</I>, were packaged in a polyethylene terephthalate (PET) commercial clamshell container and cold plasma-treated at 35 kV at 1.1 A for 3 min using a DACP system equipped with a pin-type high-voltage electrode. DACP treatment inactivated <I>Salmonella</I> (<I>p</I> < 0.05) without altering the color or firmness of the grape tomatoes (<I>p</I> > 0.05). DACP treatment inactivated <I>Salmonella</I> uniformly in both layers of the double-layer configuration of the grape tomatoes regardless of the position of the tomatoes in each layer. <I>Salmonella</I> was most efficiently inactivated when the headspace to tomato volume ratio of the container was highest. Integration of rolling of tomatoes during treatment significantly increased the <I>Salmonella</I> reduction rates from 0.9 ± 0.2 log CFU/tomato to 3.3 ± 0.5 log CFU/tomato in the double-layer configuration of the tomato samples. Rolling-integrated DACP also initially reduced the number of total mesophilic aerobic bacteria and yeast and molds in the double-layer configuration of tomato samples by 1.3 ± 0.3 and 1.5 ± 0.2 log CFU/tomato, respectively. DACP treatment effectively reduced the growth of <I>Salmonella</I> and indigenous microorganisms at 10 and 25 °C, and did not influence the surface color, firmness, weight loss, lycopene concentration and residual ascorbic acid of grape tomatoes during storage at 10 and 25 °C. DACP treatment holds promise as a post-packaging process for improving microbial safety against <I>Salmonella</I> and storability of fresh grape tomatoes.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Atmospheric cold plasma treatment (ACPT) inactivates <I>Salmonella</I> on grape tomatoes. </LI> <LI> A higher container headspace to tomato volume ratio results in higher inactivation. </LI> <LI> Inactivation is uniform with tomatoes in a 2-layer configuration in the container. </LI> <LI> Rolling of samples during ACPT increases <I>Salmonella</I> reduction rates. </LI> <LI> ACPT inhibits microbial growth during storage without affecting quality. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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