School of Chemical Engineering, University of New South Wales, Sydney, New South Wales, Australia.
USDA-ARS, Eastern Regional Research Center, Food Safety and Intervention Technologies Unit, Wyndmoor, Pennsylvania, USA.
Compr Rev Food Sci Food Saf. 2023 Nov;22(6):4993-5019. doi: 10.1111/1541-4337.13250. Epub 2023 Oct 6.
Meat is a nutritious food with a short shelf life, making it challenging to ensure safety, quality, and nutritional value. Foodborne pathogens and oxidation are the main concerns that lead to health risks and economic losses. Conventional approaches like hot water, steam pasteurization, and chemical washes for meat decontamination improve safety but cause nutritional and quality issues. Plasma-activated water (PAW) is a potential alternative to thermal treatment that can reduce oxidation and microbial growth, an essential factor in ensuring safety, quality, and nutritional value. This review explores the different types of PAW and their physiochemical properties. It also outlines the reaction pathways involved in the generation of short-lived and long-lived reactive nitrogen and oxygen species (RONS) in PAW, which contribute to its antimicrobial abilities. The review also highlights current studies on PAW inactivation against various planktonic bacteria, as well as critical processing parameters that can improve PAW inactivation efficacy. Promising applications of PAW for meat curing, thawing, and decontamination are discussed, with emphasis on the need to understand how RONS in PAW affect meat quality. Recent reports on combining PAW with ultrasound, mild heating, and non-thermal plasma to improve inactivation efficacy are also presented. Finally, the need to develop energy-efficient systems for the production and scalability of PAW is discussed for its use as a potential meat disinfectant without compromising meat quality.
肉类是一种营养丰富但保质期短的食品，因此确保其安全性、质量和营养价值具有一定挑战性。食源性致病菌和氧化是导致健康风险和经济损失的主要问题。传统的肉类消毒方法，如热水、蒸汽巴氏杀菌和化学清洗，可以提高安全性，但会导致营养和质量问题。等离子体激活水（PAW）是一种有潜力的替代热力处理的方法，它可以减少氧化和微生物生长，这是确保安全性、质量和营养价值的关键因素。本文综述了不同类型的 PAW 及其物理化学性质。还概述了在 PAW 中产生短寿命和长寿命活性氮和氧物种（RONS）的反应途径，这些 RONS 对其抗菌能力有贡献。本文还强调了当前关于 PAW 对各种浮游细菌的灭活研究，以及可以提高 PAW 灭活效果的关键处理参数。讨论了 PAW 在肉类腌制、解冻和消毒方面的有前景的应用，重点是需要了解 PAW 中的 RONS 如何影响肉类质量。还介绍了最近关于将 PAW 与超声波、温和加热和非热等离子体结合使用以提高灭活效果的报告。最后，讨论了需要开发节能型系统来生产和扩大 PAW 的规模，以将其用作一种潜在的肉类消毒剂，同时不影响肉类质量。
