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Surface decontamination of eggshells by using non-thermal atmospheric plasma
Beyhan Gunaydin Dasan1, Tugba Yildirim1, Ismail Hakki Boyaci1
1Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey.
International Journal of Food Microbiology
|December 24, 2017
Summary
Non-thermal plasma (NTP) effectively inactivates Salmonella Enteritidis on eggshells within 120 seconds. This food safety method preserves egg quality, showing no negative effects on the eggshell surface.
Area of Science:
- Food Science
- Microbiology
- Plasma Physics
Background:
- Salmonella Enteritidis poses a significant food safety risk, particularly on eggshell surfaces.
- Effective decontamination methods are crucial for preventing Salmonella transmission through eggs.
- Non-thermal plasma (NTP) offers a promising alternative for surface sterilization without excessive heating.
Purpose of the Study:
- To investigate the efficacy of short-time non-thermal plasma (NTP) treatment for inactivating Salmonella Enteritidis on eggshells.
- To determine optimal NTP parameters for Salmonella inactivation while maintaining egg quality.
- To evaluate the impact of NTP on the eggshell cuticle.
Main Methods:
- Artificial contamination of eggshells with Salmonella Enteritidis (10^7 cfu/egg).
- Treatment using an atmospheric pressure plasma jet with air as process gas.
- Varied experimental settings: frequencies (20-25kHz), voltages (80-100%), exposure times (60-120s), distances (15-40mm), and flow rates (2000-3000L/h).
- Temperature monitoring (<35°C) and egg quality assessments.
- Scanning electron microscopy (SEM) for cuticle analysis.
Main Results:
- Optimal inactivation achieved at 655W (25kHz, 100% V) for 120s, reducing Salmonella to below detection limits (<10^2 cfu/egg).
- Plasma treatment temperature remained below 35°C, preventing egg quality degradation.
- No adverse effects on overall egg quality were observed.
- SEM confirmed alterations to the eggshell cuticle structure due to plasma exposure.
Conclusions:
- Short-time NTP treatment is a highly effective method for decontaminating eggshells from Salmonella Enteritidis.
- NTP offers a safe and efficient food safety intervention, preserving egg integrity.
- The study demonstrates the potential of NTP as a scalable technology for pathogen reduction in the egg industry.
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