Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Mlynská Dolina F1, 842 48 Bratislava, Slovak Republic.
Food Res Int. 2018 Apr;106:862-869. doi: 10.1016/j.foodres.2018.01.066. Epub 2018 Jan 31.
In present study, the inhibition effect of low temperature plasma on Bacillus subtilis, Escherichia coli, Salmonella Enteritidis and B. subtilis endospores inoculated on the surface of black peppercorns was studied. Plasma was generated by Diffuse Coplanar Surface Barrier Discharge (DCSBD) at atmospheric pressure in ambient air. Plasma treatment time of 300 s led to log CFU/g reduction of B. subtilis from 7.36 to 2.30 and B. subtilis endospores from 4.42 to 2.39. Plasma treatment reduced the number of E. coli and Salmonella Enteritidis to below detection level (1.0 log CFU/g) from initial populations of 7.45 log CFU/g and 7.60 log CFU/g, respectively. The inactivation kinetics was explained by Weibull model. Decimal reduction times (D-values) for B. subtilis, E. coli, Salmonella Enteritidis, and B. subtilis endospores were determined as 43 s, 47 s, 58 s, and 142 s, respectively. The surface morphology observed by Scanning Electron Microscopy showed no significant changes after the plasma treatment. The influence of plasma on chemical bonds on the surface and inside the peppercorns was studied by Attenuated Total Reflectance - Fourier Transform Infrared Spectroscopy.
在本研究中，研究了大气压下空气中的扩散共面表面屏障放电（DCSBD）产生的低温等离子体对黑胡椒表面接种的枯草芽孢杆菌、大肠杆菌、肠炎沙门氏菌和枯草芽孢杆菌芽孢的抑制作用。300s 的等离子体处理导致枯草芽孢杆菌的 CFU/g 减少了 7.36 到 2.30，枯草芽孢杆菌芽孢减少了 4.42 到 2.39。等离子体处理将大肠杆菌和肠炎沙门氏菌的数量分别从初始的 7.45 log CFU/g 和 7.60 log CFU/g 减少到检测限以下（1.0 log CFU/g）。失活动力学用 Weibull 模型解释。枯草芽孢杆菌、大肠杆菌、肠炎沙门氏菌和枯草芽孢杆菌芽孢的十进制减少时间（D 值）分别为 43s、47s、58s 和 142s。扫描电子显微镜观察到的表面形貌在等离子体处理后没有明显变化。通过衰减全反射-傅里叶变换红外光谱研究了等离子体对胡椒表面和内部化学键的影响。
