A Study on Cold Plasma for Food Preservation

Cold plasma is an electrically energized matter composed of highly reactive species which includes molecules of charged and gas with minute particle in the form of negative and positive ions, photons electrons, free radicals at room temperature. It is an emerging technology in non-thermal food preservation in the application of sterilization. An increase in the plasma-based treatment for food is employed to inactivate the food borne pathogens seen in the recent years. The present study recollects the activity of the plasma agents on the microbe population, surface decontamination of the raw produce in the food processing and future novelty in food technology.

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Antimicrobial efficacy of cold plasma treatment against food-borne pathogens on various foods

Journal of Physics D Applied Physics ◽

10.1088/1361-6463/ab761f ◽

2020 ◽

Vol 53 (20) ◽

pp. 204003 ◽

Cited By ~ 2

Author(s):

Jin-Young Han ◽

Won-Jae Song ◽

Sangheum Eom ◽

Seong Bong Kim ◽

Dong-Hyun Kang

Keyword(s):

Plasma Treatment ◽

Cold Plasma ◽

Antimicrobial Efficacy ◽

Food Borne Pathogens ◽

Food Borne

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Non-Thermal Food Preservation: Control of Food-Borne Pathogens through Active Food Packaging and Nanotechnology

Advances in Food Biotechnology ◽

10.1002/9781118864463.ch30 ◽

2015 ◽

pp. 499-510 ◽

Cited By ~ 1

Author(s):

Paula Judith Perez Espitia ◽

Rejane Andrade Batista

Keyword(s):

Food Packaging ◽

Food Preservation ◽

Food Borne Pathogens ◽

Food Borne ◽

Active Food Packaging

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Environmental Stress and Antibiotic Resistance in Food-Related Pathogens

Applied and Environmental Microbiology ◽

10.1128/aem.00578-06 ◽

2006 ◽

Vol 73 (1) ◽

pp. 211-217 ◽

Cited By ~ 118

Author(s):

M. Ann S. McMahon ◽

Jiru Xu ◽

John E. Moore ◽

Ian S. Blair ◽

David A. McDowell

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibiotic Resistance ◽

Food Preservation ◽

Important Food ◽

Food Borne Pathogens ◽

Food Borne ◽

Sublethal Stress ◽

Serovar Typhimurium ◽

High Or Low Temperature

ABSTRACT This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45°C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.

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Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Foods ◽

10.3390/foods10102418 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2418

Author(s):

Hwan Hee Yu ◽

Young-Wook Chin ◽

Hyun-Dong Paik

Keyword(s):

Low Cost ◽

Cell Metabolism ◽

Meat Products ◽

Food Preservation ◽

Food Preservatives ◽

Natural Substances ◽

Food Borne Pathogens ◽

Food Borne ◽

Spoilage Bacteria ◽

Natural Preservatives

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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