Cold plasma treatment for microbial safety and preservation of fresh lettuce

• Published in: Food science and biotechnology Vol. 24; no. 5; pp. 1717 - 1724
• Main Authors: Song, Ah Young, Oh, Yeong Ji, Kim, Jung Eun, Song, Kyung Bin, Oh, Deog Hwan, Min, Sea C.
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.10.2015; 한국식품과학회
• Subjects: antibacterial properties; Chemistry; Chemistry and Materials Science; Escherichia coli O157; food pathogens; Food Science; lettuce; nitrogen; Nutrition; physicochemical properties; Salmonella Typhimurium; sensory properties; shelf life; Weibull statistics; 식품과학; Salmonella; modeling; O157:H7; cold plasma; lettuce
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0223-8

Cold plasma treatment (CPT) was investigated for inhibition of foodborne pathogens and extension of fresh lettuce storage life. Lettuce samples were treated with CP at 400 W and 900 W for 10 min for assessment of the effects of CPT on inhibition of Escherichia coli O157:H7 and Salmonella Typhimurium, and on physicochemical and sensory properties of lettuce. N 2 , an N 2 -O 2 mixture, and He effectively formed CP against both pathogens. CPT inhibited both pathogens on lettuce by up to 2.8 log CFU/g. The Weibull model adequately described the degree of microbial inhibition using CPT. N 2 -CPT did not affect the sensory properties of lettuce. N 2 -CPT resulted in a bacteriostatic effect against growth of E. coli O157:H7 but did not affect physicochemical properties of lettuce during storage. CPT demonstrated potential for improving the microbial safety of vegetables without loss of physicochemical or sensory properties.