Naslov
Inactivation of Salmonella enterica serotype Typhimurium LT21 by combining cold gas‐phase plasma and natural antimicrobial

Autori
Stulić, Višnja ; Vukušić, Tomislava ; Herceg, Zoran

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Sustainable innovation based on science and applied research of nonthermal technologies / Taoukis, Petros ; Stoforos, Nikolaos ; Gogou, Eleni - Atena, 2015

ISBN
978-618-82196-2-5

Skup
2015 International Nonthermal Processing Workshop,

Mjesto i datum
Atena, Grčka, 12.11.2015. - 13.11.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Cold atmospheric gas plasma; apple nectar; Salmonella enterica serotipe Typhimurium

Sažetak
Cold atmospheric gas plasma is a new non‐ thermal processing technique which is used for the inactivation of contaminating and hazardous microbes in food. Salmonella enterica serotipe Typhimurium L21 was studied as foodborne pathogen capable of causing severe human infections. Nowadays fresh juices are consumed without minimal processing, which results in higher risk of infection. Salmonella is generally accepted as the significant pathogen in juices and nectars. The aim of this work was to examine inactivation effects of cold plasma treatment in combination with natural antimicrobial (citric acid) on the Salmonella enterica serotipe Typhimurium LT21, which was inoculated in apple nectar. Plasma technology appears to be more effective process when is combined with other methods like natural antimicrobials (organic acids). Apple nectar and model solution samples were inoculated with Salmonella enterica serotipe Typhimurium LT21 and treated by cold gas‐phase plasma at treatment time of 5 and 10 min, at 20 and 40 °C and with addition of 0.3, 1.0 and 2.0 % (w/v) of citric acid in 150 mL apple nectar. After 5 minutes of treatment in pure culture the inactivation rate was 3.0 log10 reduction and after 10 minutes of treatment the inactivation rate was 5.8 log10 reduction. In apple nectar 5 minutes of treatment resulted in a 1.0 log10 reduction and after 10 minutes of treatment the inactivation rate was 2.0 log10 reduction. After addition of 0.3, 1.0 and 2.0% (w/v) of citric acid in apple nectar after 10 minutes of treatment we achieve 2.5, 4.03 and 5.9 log10 reduction. Although the allowed concentration of citric acid in juices and nectars is 0.3 % per 1 L we achieved the best reduction with addition 2% (w/v) of citric acid in volume of 150 mL apple nectar inoculated with Salmonella enterica serotipe Typhimurium L21. There was no significant reduction in nectar and model solution samples during treatment at higher temperatures. Therefore, the further optimization of method is needed, as well as observing influence of added antimicrobials on sensorial changes in juices and nectars.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA