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Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets

Hyun Jung Lee1, Heesoo Jung, Wonho Choe

  • 1Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea.

Food Microbiology
|September 20, 2011
PubMed

Insights

Atmospheric pressure plasma (APP) jets effectively inactivated Listeria monocytogenes on food surfaces. Nitrogen and oxygen mixtures showed the most potent antimicrobial effects, extending food shelf-life.

Area of Science:

  • Food Science
  • Microbiology
  • Plasma Technology

Background:

  • Listeria monocytogenes is a significant foodborne pathogen.
  • Effective decontamination methods are crucial for food safety.
  • Atmospheric pressure plasma (APP) offers a novel non-thermal inactivation approach.

Purpose of the Study:

  • To evaluate the efficacy of APP jets in reducing Listeria monocytogenes.
  • To assess the impact of different gases on inactivation.
  • To determine the effect of APP treatment on food shelf-life.

Main Methods:

  • Utilized an atmospheric pressure plasma (APP) jet apparatus.
  • Treated Listeria monocytogenes on agar plates and cooked meat surfaces (chicken breast, ham).
  • Employed Helium (He) and Nitrogen (N₂) gases, with and without Oxygen (O₂).

Main Results:

  • APP jets significantly reduced L. monocytogenes populations on agar plates and meat.
  • The N₂ + O₂ mixture demonstrated the highest inactivation rates (up to 7.59 log units on agar).
  • APP treatment reduced aerobic bacteria and extended the shelf-life of treated meats.

Conclusions:

  • APP jets are a promising technology for inactivating L. monocytogenes in food.
  • Gas composition significantly influences plasma efficacy.
  • APP treatment can enhance food safety and extend shelf-life.

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