Publicación: EFFECT OF LOW-PRESSURE COLD PLASMA (LPCP) ON THE WETTABILITY AND THE INACTIVATION OF ESCHERICHIA COLI AND LISTERIA INNOCUA ON FRESH-CUT APPLE (GRANNY SMITH) SKIN
Fecha
2018
Título de la revista
ISSN de la revista
Título del volumen
Editor
Food and Bioprocess Technology
Resumen
THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECT OF LOW-PRESSURE COLD PLASMA (LPCP) ON THE INACTIVATION OF ESCHERICHIA COLI AND LISTERIA INNOCUA ON FRESH-CUT APPLE SKIN AND ITS INFLUENCE ON WETTABILITY. COLD PLASMA TREATMENTS HAVE SHOWN TO BE EFFECTIVE TO DECONTAMINATE FOODS, BUT THEIR EFFECT ON THE WETTABILITY HAS NOT BEEN WELL STUDIED. SURFACE-INOCULATED APPLE SAMPLES WERE TREATED WITH ARGON (AR), NITROGEN (N2), OXYGEN (O2), AND ARGON-OXYGEN (AR-O2) COLD PLASMA USING A COMMERCIAL LPCP UNIT. THREE DIFFERENT MODELS WERE USED TO FIT BACTERIAL SURVIVAL CURVES AFTER THE LPCP TREATMENTS. CHANGES IN SURFACE WETTABILITY WERE ALSO DETERMINED BY MEASURING THE CONTACT ANGLE. THE LPCP TREATMENTS USING AR, O2, OR AR-O2 MIXTURE FOR 20 MIN WERE THE MOST EFFECTIVE TO INACTIVATE E. COLI WITH O2, WHILE THE LPCP TREATMENT WITH N2 FOR 20 MIN REDUCED L. INNOCUA THE MOST FOR (P?
Descripción
Palabras clave
Wettability, Low-pressure cold plasma, Listeria innocua, Escherichia coli, Contact angle
