Inactivation of Salmonella in ready-to-eat cabbage slices packaged in a plastic container using an integrated in-package treatment of hydrogen peroxide and cold plasma

Food Control ◽  
2021 ◽  
pp. 108392
Author(s):  
Ye Eun Kim ◽  
Sea C. Min
Keyword(s):  
Hydrogen Peroxide ◽  
Cold Plasma ◽  
Plastic Container

scholarly journals The effect of cold plasma on antioxidant enzymes, minerals, and some of the levels of the biochemical parameters in the subjects with type 2 diabetes mellitus samples

2021 ◽  
Vol 4 (2) ◽  
pp. 14
Author(s):  
Danik Martirosyan ◽  
Hossein Mirmiranpour ◽  
Hamid Ghomi ◽  
Mohammad Reza Ashoori ◽  
Alireza Rezaeinezhad
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Hydrogen Peroxide ◽  
Type 2 Diabetes Mellitus ◽  
Antioxidant Enzymes ◽  
Cold Plasma ◽  
Argon Plasma ◽  
Plasma Jet ◽  
Argon Plasma Jet

Introduction: Hyperglycemia in people with diabetes mellitus and its lack of control are associated with irreversible consequences. Glycation of proteins and enzymes, especially antioxidant enzymes in uncontrolled diabetes mellitus, affects these consequences. Consumption of bioactive compounds containing antioxidants and minerals as well as the use of adjunct therapies, such as cold atmospheric plasma therapy, can be effective in preventing and controlling the consequences of diabetes mellitus.Objective: In this research, we investigated whether cold plasma treatment of diabetic samples was effective in altering the activity of oxidative enzymes, some biochemical elements, and biochemical parameters.Methods: Thirty individuals with type 2 diabetes mellitus and 30 healthy individuals, as controls, participated in the study. The samples were exposed to cold argon plasma jet for 10 minutes (by a 10 kHz pulsed DC power supply with an amplitude up to 20.0 kV). The following contents of the serum samples of all participants were evaluated according to the instructions of the used kits before and after the cold argon plasma jet treatment: the activity of catalase, superoxide dismutase, and glutathione peroxidase enzymes; the concentration of glucose, hydrogen peroxide, and selenium binding protein 1 (as an indicator of blood selenium); and the concentration of copper, zinc, iron, and magnesium.Results: The activity of antioxidant enzymes and minerals significantly increased in diabetic samples treated with cold plasma (P value < 0.05). No significant changes were observed in the concentrations of glucose, hydrogen peroxide, or selenium binding protein 1 in diabetic samples treated with cold plasma.Conclusions: Using cold argon plasma jet as an adjunct method, which will reduce the glycation of enzymes and improve some minerals, can reduce the risk of diabetes complications in patients with diabetes mellitus.Keywords:Antioxidant enzymes, Cold plasma, Diabetes mellitus, Minerals. 

scholarly journals Longevity of Tooth Whitening by Hydrogen Peroxide using Cold Plasma

2015 ◽  
Vol 8 (18) ◽  
Author(s):  
Hye-Sook Choi ◽  
Hwa-Kyung Son ◽  
Kwang-Mahn Kim
Keyword(s):  
Hydrogen Peroxide ◽  
Cold Plasma ◽  
Tooth Whitening

Inactivation of Escherichia coli O157:H7 and Aerobic Microorganisms in Romaine Lettuce Packaged in a Commercial Polyethylene Terephthalate Container Using Atmospheric Cold Plasma

2016 ◽  
Vol 80 (1) ◽  
pp. 35-43 ◽  
Author(s):  
SEA C. MIN ◽  
SI HYEON ROH ◽  
GLENN BOYD ◽  
JOSEPH E. SITES ◽  
JOSEPH UKNALIS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Weight Loss ◽  
Surface Morphology ◽  
Polyethylene Terephthalate ◽  
Cold Plasma ◽  
Escherichia Coli O157 ◽  
Romaine Lettuce ◽  
Plastic Container ◽  
E Coli ◽  
Yeasts And Molds

ABSTRACT The effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inactivation of Escherichia coli O157:H7 and aerobic microorganisms in romaine lettuce packaged in a conventional commercial plastic container were evaluated during storage at 4°C for 7 days. Effects investigated included the color, carbon dioxide (CO2) generation, weight loss, and surface morphology of the lettuce during storage. Romaine lettuce pieces, with or without inoculation with a cocktail of three strains of E. coli O157:H7 (~6 log CFU/g of lettuce), were packaged in a polyethylene terephthalate commercial clamshell container and treated at 34.8 kV at 1.1 kHz for 5 min by using a DACP treatment system equipped with a pin-type high-voltage electrode. Romaine lettuce samples were analyzed for inactivation of E. coli O157:H7, total mesophilic aerobes, and yeasts and molds, color, CO2 generation, weight loss, and surface morphology during storage at 4°C for 7 days. The DACP treatment reduced the initial counts of E. coli O157:H7 and total aerobic microorganisms by ~1 log CFU/g, with negligible temperature change from 24.5 ± 1.4°C to 26.6 ± 1.7°C. The reductions in the numbers of E. coli O157:H7, total mesophilic aerobes, and yeasts and molds during storage were 0.8 to 1.5, 0.7 to 1.9, and 0.9 to 1.7 log CFU/g, respectively. DACP treatment, however, did not significantly affect the color, CO2 generation, weight, and surface morphology of lettuce during storage (P &gt; 0.05). Some mesophilic aerobic bacteria were sublethally injured by DACP treatment. The results from this study demonstrate the potential of applying DACP as a postpackaging treatment to decontaminate lettuce contained in conventional plastic packages without altering color and leaf respiration during posttreatment cold storage.

Cytotoxicity to Melanoma and Proliferation to Fibroblasts of Cold Plasma Treated Solutions With Removal of Hydrogen Peroxide and Superoxide Anion

2019 ◽  
Vol 47 (10) ◽  
pp. 4664-4669
Author(s):  
Zhuqing Feng ◽  
Zhao Xu ◽  
SiChuan Pu ◽  
XingMin Shi ◽  
Yun Yang ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Superoxide Anion ◽  
Cold Plasma

Cold Plasma Inactivation of Salmonella in Prepackaged, Mixed Salads Is Influenced by Cross-Contamination Sequence

2017 ◽  
Vol 80 (12) ◽  
pp. 2132-2136 ◽  
Author(s):  
Sarah M. Hertrich ◽  
Glenn Boyd ◽  
Joseph Sites ◽  
Brendan A. Niemira
Keyword(s):  
Shelf Life ◽  
Corona Discharge ◽  
Cold Plasma ◽  
Food Products ◽  
Plate Count ◽  
Cross Contamination ◽  
Plastic Container ◽  
Peptone Water ◽  
Plasma Corona ◽  
Cherry Tomatoes

ABSTRACT Customer demand for convenient food products has led to an increased production of prepackaged and ready-to-eat food products. Most of these products rely mainly on surface disinfection and other traditional approaches to ensure shelf life and safety. Novel processing techniques, such as cold plasma, are currently being investigated to enhance the safety and shelf life of prepacked foods. The purpose of this study was to determine the effects of cold plasma corona discharge on the inactivation of Salmonella on prepackaged, tomato-and-lettuce mixed salads. Two different inoculation methods were evaluated to address cross-contamination of Salmonella from cherry tomatoes to lettuce and vice versa. In separate studies, a sample of either cherry tomatoes (55 g) or romaine lettuce (10 g) was inoculated with a Salmonella cocktail (6.93 ± 0.99 log CFU/mL), placed into a commercial polyethylene terephthalate plastic container, and thoroughly mixed together with its noninoculated counterpart. Mixed salads were allowed to dry in a biosafety cabinet for 1 h. Samples were treated with 35 kV cold plasma corona discharge inside plastic containers for 3 min. Samples were stomached and serially diluted in buffered peptone water and then were plated onto aerobic plate count Petrifilm and incubated for 18 h at 37°C. When lettuce was the inoculated counterpart, log kill of Salmonella was significantly greater on tomatoes (0.75 log CFU/g) compared with lettuce (0.34 log CFU/g) (P = 0.0001). Salmonella was reduced on mixed salad only when lettuce was the inoculated counterpart (0.29 log CFU/g) (P = 0.002). Cold plasma can kill Salmonella in a prepackaged mixed salad, with efficacy dependent on the nature of contamination, direction of transfer, and the surface topography of the contaminated commodity.

Hydrogen peroxide residue on tomato, apple, cantaloupe, and Romaine lettuce after treatments with cold plasma-activated hydrogen peroxide aerosols

2021 ◽  
Author(s):  
Xuetong Fan ◽  
Yuanyuan Song
Keyword(s):  
Hydrogen Peroxide ◽  
Cold Plasma ◽  
Safety Concern ◽  
Fresh Produce ◽  
Microbial Safety ◽  
Romaine Lettuce ◽  
E Coli ◽  
Residue Levels

Hydrogen peroxide (H 2 O 2 ) has long been studied as an aqueous sanitizer to enhance microbial safety of fresh produce. Recently, we demonstrated that cold plasma-activated H 2 O 2 aerosols, hereafter referred to as ionized hydrogen peroxide (iHP), reduced populations of Salmonella, Listeria, and E. coli by up to 5.5 logs on surfaces of various produce items. However, the amount and fate of H 2 O 2 residue left on fresh produce after treatments have not been evaluated. In the present study, H 2 O 2 residue levels on apples, tomatoes, cantaloupe, and Romaine lettuce were analyzed after treatments with 7.8% iHP at conditions that had been optimized and tailored for Salmonella reductions and each produce items. Results showed that higher residue levels were found on lettuce than on cantaloupes, tomatoes and apples immediately after treatments. During storage at 10 and 22°C, H 2 O 2 levels decreased rapidly and fell below &lt;1 mg/kg within 1 day after treatments for all fresh produce items. Furthermore, the decrease was faster at 22°C than at 10°C. Most importantly, the levels of H 2 O 2 residue on the fresh produce items were lower than those after wash with 1% H 2 O 2 for 1 min. Overall, our results demonstrated that levels of H 2 O 2 residue on fresh produce surfaces decomposed rapidly after treatment with iHP and did not appear to pose a safety concern after 1 day of storage.

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