Department of Food Science, Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Food Microbiol. 2012 May;30(1):233-8. doi: 10.1016/j.fm.2011.12.018. Epub 2011 Dec 26.
The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2-60 s inside sealed linear-low-density-polyethylene bags containing 30% oxygen and 70% argon. Treatments resulted in a reduction of L. innocua ranging from 0.8 ± 0.4 to 1.6 ± 0.5 log cfu/g with no significant effects of time and intensity while multiple treatments at 15.5 and 62 W of 20 s with a 10 min interval increased reduction of L. innocua with increasing number of treatments. Concentrations of thiobarbituric acid reactive substances (TBARS) increased with power, treatments and storage time and were significantly higher than those of control samples after 1 and 14 days of storage at 5 °C. However, the levels were low (from 0.1 to 0.4 mg/kg) and beneath the sensory threshold level. Surface colour changes included loss of redness of ∼40% and 70% after 1 and 14 days of storage, respectively, regardless of plasma treatment. The results indicate that plasma may be applicable in surface decontamination of pre-packed RTE food products. However, oxidation may constitute an issue in some products.
冷等离体氛围对熏牛肉（一种切片即食肉产品）中污染的无毒李斯特菌的消毒效果进行了研究。将接种样本在 15.5、31 和 62 W 功率下，用含有 30%氧气和 70%氩气的线性低密度聚乙烯袋密封，处理 2-60 秒。处理可使 L. innocua 的数量减少 0.8 ± 0.4 到 1.6 ± 0.5 log cfu/g，时间和强度无显著影响，而在 15.5 和 62 W 下以 20 秒为间隔进行多次处理，处理次数增加可进一步减少 L. innocua。硫代巴比妥酸反应物（TBARS）的浓度随功率、处理和储存时间的增加而增加，在 5°C 下储存 1 和 14 天后，其浓度明显高于对照样品。然而，这些水平较低（从 0.1 到 0.4 mg/kg），低于感官阈值水平。无论是否进行等离子体处理，表面颜色变化包括储存 1 和 14 天后红色损失约 40%和 70%。结果表明，等离子体可能适用于预包装即食食品的表面消毒。然而，氧化可能是一些产品的问题。
