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Inactivation of Listeria monocytogenes inoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma

Cited 73 time in Web of Science Cited 82 time in Scopus
Authors

Yun, Hyejeong; Kim, Binna; Jung, Samooel; Kruk, Zbigniew A.; Kim, Dan Bee; Choe, Wonho; Jo, Cheorun

Issue Date
2010-08
Publisher
Elsevier BV
Citation
Food Control, Vol.21 No.8, pp.1182-1186
Abstract
The objective of this study was to investigate the effect of atmospheric pressure plasma (APP) on Listeria monocytogenes inoculated onto disposable food containers including disposable plastic trays, aluminum foil, and paper cups. The parameters considered in APP processing were input power (75, 100, 125, and 150 W) and exposure time (60, 90, and 120 s). The bacterial reduction in the disposable plastic trays, aluminum foil, and paper cups was associated with increased input power and exposure time of APP. The D-10 values were calculated as 49.3, 47.7, 36.2, and 17.9 s in disposable plastic trays, 133, 111, 76.9, and 31.6 s in aluminum foil and 526, 65.8, 51.8, and 41.7 s in paper cups at 75, 100, 125, and 150 W of input power, respectively. There were no viable cells detected after 90 and 120 s of APP treatment at 150 W in disposable plastic trays. However, only three decimal reductions of viable cells were achieved in aluminum foil and paper cups at 150 W for 120 s. These results demonstrate that APP treatment is effective for inactivation of L monocytogenes and applicable for disposable food containers. However, the type of material is crucial and appropriate treatment conditions should be considered for achieving satisfactory inactivation level. (C) 2010 Elsevier Ltd. All rights reserved.
ISSN
0956-7135
URI
https://hdl.handle.net/10371/208109
DOI
https://doi.org/10.1016/j.foodcont.2010.02.002
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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