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Pregled bibliografske jedinice broj: 916898

Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous


Vukušić, Tomislava; Stulić, Višnja; Režek Jambrak, Anet; Milošević, Slobodan; Stanzer, Damir; Herceg, Zoran
Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous // Croatian Journal of Food Science and Technology, 8 (2016), 1; 20-29 doi:10.17508/CJFST.2016.8.1.03 (recenziran, članak, znanstveni)


Naslov
Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous

Autori
Vukušić, Tomislava ; Stulić, Višnja ; Režek Jambrak, Anet ; Milošević, Slobodan ; Stanzer, Damir ; Herceg, Zoran

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 8 (2016), 1; 20-29

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Gas-phase plasma ; atmospheric pressure ; food spoilage bacteria ; response surface methodology

Sažetak
The efficiency of gas phase plasma at atmospheric pressure by using an electrical discharge in gas argon on the inactivation of microorganisms was examined. The gas phase plasma was applied to suspensions of pure cultures Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria monocytogenes ATCC 23074 and Bacillus cereus 30. The experiments were planned and performed according to a statistical experimental design, specifically central composite design, which considered three independent variables: volume (2, 3 and 4 mL), gas flow (0.75, 1 and 1.25 L/min) and treatment time (3, 4 and 5 min). Two studied parameters, volume and treatment time, substantially affected the inactivation. For plasma treatment, the inactivation can be attributed to UV radiation and plasma reactive oxygen species (ROS). It was found that Gram-negative bacteria were more susceptible to the plasma treatment than Gram-positive bacteria, and that the susceptibility of Gram-positive bacteria was remarkably species-dependent. Complete inactivation of Escherichia coli, Salmonella sp., and Listeria monocytogenes was achieved when optimal combination of parameters was applied.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
HRZZ-IP-11-2013-6248

Ustanove
Institut za fiziku, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts


Citati