In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of Listeria monocytogenes.

Atmospheric cold plasma (ACP) treatment can reduce bacterial pathogens in foods. Additional reduction in bacterial cells during storage after ACP treatment was previously reported. The underlying mechanisms of bacterial inactivation during ACP treatment and post-treatment storage need to be understood. This study investigated the changes in the morpho-physiological status of Listeria monocytogenes on ham surfaces after post-ACP-treatment storage of 1 h, 24 h, and 7 days at 4 °C. The membrane integrity, intracellular oxidative stress, and esterase activity of L. monocytogenes were evaluated by flow cytometry. L. monocytogenes cells were under high oxidative stress conditions with slightly permeabilized membranes after 1 h of post-ACP-treatment storage according to the flow cytometry data. During the extended storage of 24 h, the percentage of cells with a slightly permeabilized membrane increased; subsequently, the percentage of cells with intact membranes decreased. The percentage of L. monocytogenes cells with intact membranes decreased to <5% with a treatment time of 10 min and after 7 days of post-treatment storage. In addition, the percentage of L. monocytogenes cells under oxidation stress decreased to <1%, whereas the percentage of cells with completely permeabilized membranes increased to more than 90% for samples treated with ACP for 10 min and 7 days of post-treatment storage. With increased ACP treatment time, for 1 h stored samples, the percentage of cells with active esterase and slightly permeabilized membranes increased. However, during the extended post-treatment storage of 7 days, the percentage of cells with active esterase and slightly permeabilized membranes decreased to below 1%. At the same time, the percentage of cells with permeabilized membrane increased to more than 92% with an increase in ACP treatment time of 10 min. In conclusion, the higher inactivation after 24 h and 7 days post-ACP-treatment storage compared to 1 h stored samples correlated with the loss of esterase activity and membrane integrity of L. monocytogenes cells.

Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study.

Salmonella, a foodborne pathogen, has been frequently associated with recalls of fresh food products, including poultry meat products. Atmospheric cold plasma (ACP) is a novel non-thermal technology, which has potential to reduce pathogens in food products. This study demonstrates the synergistic interactions of food grade organic acids (i.e., lactic acid (LA) or gallic acid (GA)) and ACP to inactivate Salmonella enterica Typhimurium ATCC 13311 inoculated on polycarbonate membrane filter paper and poultry meat surface. Organic acids were used in the form of a spray to enhance dispersion on samples surface. The sequential treatment of organic acid followed by ACP synergistically reduced S. Typhimurium on poultry meat surface. Irrespective of the type of organic acid, an average reduction of more than 3.5 log CFU/cm2 in S. Typhimurium on filter paper was obtained, when a combination of 10 mM LA or GA with an ACP exposure of 30 s was tested. However, the individual treatments of LA, GA, and ACP resulted in only 0.4, 0.3, 1.2 log CFU/cm2 reduction in S. Typhimurium, respectively. On poultry meat surface, a higher level of organic acid concentration (i.e., 50 mM) in combination with 30 s ACP was required to achieve more than 2.5 log CFU/cm2 reduction in S. Typhimurium. Our investigation on inactivation mechanisms revealed that the sequential treatment of LA or GA with ACP resulted in a significantly higher level of membrane permeability and membrane lipid peroxidation in S. Typhimurium cells. Additionally, the combined treatment significantly reduced the cell metabolic activity and affected the intracellular reactive oxygen species level of S. Typhimurium. In summary, this study demonstrated the potential synergistic benefits of combining organic acids and ACP to achieve a higher level of bacterial inactivation.

Salmonella inactivation and rapid cooling of fresh cut apples by plasma integrated low-pressure cooling.

Fresh food products, including fruits, vegetables, raw meat, and poultry, have been associated with safety concerns and quality issues, owing to their susceptibility to rapid deterioration and microbial contamination. This research aimed to develop an integrated process to simultaneously cool and decontaminate high moisture food products. Cold plasma (CP), a novel decontamination technology, was integrated with vacuum cooling to develop a plasma integrated low-pressure cooling (PiLPC) process. To evaluate the rapid cooling and microbial inactivation efficacies of the PiLPC process, fresh cut Granny Smith apples andSalmonella entericaserovarTyphimurium ATCC 13311 were used as the model food and microorganism, respectively. The influence of process parameters including treatment time, pressure, and post-treatment storage, on the inactivation ofSalmonellaon fresh-cut apples was investigated.Inactivation ofSalmonellaincreased with treatment time, with a maximum reduction of 3.21 log CFU/g after 5 min of CP treatment at atmospheric pressure. Inactivationof Salmonellaafter CP treatment at 200 mbar was not significantly different from that at atmospheric pressure for the same treatment time. CP treatment of 3 min at 200 mbar followed by a post-treatment storage of 3 days at 4 °C reduced the totalSalmonellapopulation on cut apple slices by > 6 log CFU/g. The temperature of the cut apples was reduced from room temperature to 2 °Cin 3 to 9 min depending on the sample surface area to volume ratio, when the pressure was reducedto 7 mbar. However, this PiLPC process resulted in moisture loss in cut apples. The results of this study indicate the potential of the PiLPC process for rapid cooling and microbial inactivation of fresh food products in a single process.

Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage.

Listeria monocytogenes is often responsible for postprocessing contamination of ready-to-eat (RTE) products including cooked ham. As an emerging technology, atmospheric cold plasma (ACP) has the potential to inactivate L. monocytogenes in packaged RTE meats. The objectives of this study were to evaluate the effect of treatment time, modified atmosphere gas compositions (MAP), ham formulation, and post-treatment storage (1 and 7 days at 4 °C) on the reduction of a five-strain cocktail of L. monocytogenes and quality changes in ham subjected to in-package ACP treatment. Initial average cells population on ham surfaces were 8 log CFU/cm2 . The ACP treatment time and gas composition significantly (P < 0.05) influenced the inactivation of L. monocytogenes, irrespective of ham formulations. When MAP1 (20% O2 + 40% CO2 + 40% N2 ) was used, there was a significantly higher log reduction (>2 log reduction) in L. monocytogenes on ham in comparison to MAP2 (50% CO2 + 50% N2 ) and MAP3 (100% CO2 ), irrespective of ham formulation. Addition of preservatives (that is, 0.1% sodium diacetate and 1.4% sodium lactate) or bacteriocins (that is, 0.05% of a partially purified culture ferment from Carnobacterium maltaromaticum UAL 307) did not significantly reduce cell counts of L. monocytogenes after ACP treatment. Regardless of type of ham, storage of 24 hr after ACP treatment significantly reduced cells counts of L. monocytogenes to approximately 4 log CFU/cm2 . Following 7 days of storage after ACP treatment, L. monocytogenes counts were below the detection limit (>6 log reduction) when samples were stored in MAP1. However, there were significant changes in lipid oxidation and color after post-treatment storage. In conclusion, the antimicrobial efficacy of ACP is strongly influenced by gas composition inside the package and post-treatment storage. PRACTICAL APPLICATION: Surface contamination of RTE ham with L. monocytogenes may occur during processing steps such as slicing and packaging. In-package ACP is an emerging nonthermal technology, which can be used as a postpackaging decontamination step in industrial settings. This study demonstrated the influence of in-package gas composition, treatment time, post-treatment storage, and ham formulation on L. monocytogenes inactivation efficacy of ACP. Results of present study will be helpful to optimize in-package ACP treatment and storage conditions to reduce L. monocytogenes, while maintaining the quality of ham.

Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua.

Ready-to-eat (RTE) deli meat has been linked to several Listeria monocytogenes associated recalls. Recent studies demonstrated the potential antimicrobial effects of atmospheric cold plasma treatment on various food surfaces including RTE meat products. However, the influence of intrinsic and extrinsic factors, determining the efficacy of cold plasma to reduce Listeria has not been reported. This study investigated the influence of rosemary extract, salt (% NaCl), and treatment temperature on the efficacy of plasma to reduce numbers of L. innocua on RTE ham. The effect of post-treatment storage on L. innocua inactivation was also investigated. When the cold plasma treatment temperature was 4 °C, we observed a significant reduction in L. innocua of 1.75 and 1.51 log CFU/cm2 on 1% and 3% NaCl ham surface without rosemary extract respectively, after 180 s treatment. At a treatment temperature of 23 °C, the L. innocua cells were reduced by 1.78 and 1.43 log CFU/cm2, respectively on these surfaces after 180 s. No significant effects of salt concentration and treatment temperature were observed on L. innocua inactivation during cold plasma treatment of ham. The post treatment storage at 4 °C for 6 h after 180 s of plasma treatment enhanced further reduction of L. innocua on 1% NaCl ham without rosemary. We also observed the increased concentration of malondialdehyde (MDA) equivalent lipid oxidation of plasma treated samples and was significantly higher (1.53 MDA mg/ kg ham) compared to untreated samples (0.92 MDA mg/kg ham). However, no significant differences in surface color parameters, L* and b* values were observed after plasma treatment, except a significant increase in a* values. The water content of plasma exposed samples decreased significantly for all treatment conditions whereas the water activity values were not changed significantly. In conclusion, the atmospheric cold plasma could be applied as a means for surface decontamination of RTE ham. However, the drying and oxidation of ham should be controlled in an open atmospheric plasma treatment condition.

Atmospheric Cold Plasma and Peracetic Acid-Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat.

HIGHLIGHTS: Atmospheric cold plasma and peracetic acid-based hurdle approach for safety of poultry products was evaluated. Study demonstrates a significant synergetic approach to reducing Salmonella on raw poultry. Hurdle approach shows promising bacterial reduction but requires further optimization.

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications.

Cold plasma treatment is a promising intervention in food processing to boost product safety and extend the shelf-life. The activated chemical species of cold plasma can act rapidly against micro-organisms at ambient temperatures without leaving any known chemical residues. This review presents an overview of the action of cold plasma against molds and mycotoxins, the underlying mechanisms, and applications for ensuring food safety and quality. The cold plasma species act on multiple sites of a fungal cell resulting in loss of function and structure, and ultimately cell death. Likewise, the species cause chemical breakdown of mycotoxins through various pathways resulting in degradation products that are known to be less toxic. We argue that the preliminary reports from cold plasma research point at good potential of plasma for shelf-life extension and quality retention of foods. Some of the notable food sectors which could benefit from antimycotic and antimycotoxin efficacy of cold plasma include, the fresh produce, food grains, nuts, spices, herbs, dried meat and fish industries.