寒冷大气等离子体不同应用参数对食物传播病原体无活化的影响
1Faculty of Science, Department of Biology, Gazi University, Ankara, Turkiye.
Microscopy research and technique
|February 27, 2025
概括
冷大气等离子体 (CAP) 能够有效地使食物传播的病原体无效,而不会损害食物的质量. 直接应用CAP,特别是在更高的功率和更长的暴露时间下,会导致显著的微生物细胞损伤,为传统方法提供了一个有希望的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 血物理学的等离子体物理学
背景情况:
- 食物传播的病原体对公共健康构成重大风险.
- 传统的热加工方法会降低食品的质量.
- 冷大气等离子体 (CAP) 为病原体无活化提供了一个非热替代方案.
研究的目的:
- 调查CAP在禁用各种食物传播病原体方面的有效性.
- 为了确定最佳的CAP治疗参数 (功率,时间,应用方法).
- 了解CAP对微生物细胞的形态影响.
主要方法:
- 暴露于阳性细菌,阴性细菌和酵母菌的CAP.
- 不同的CAP功率 (100-200W) 和曝光时间 (30-300秒).
- 通过直接应用,蒸水中的应用或组合来评估无活化.
主要成果:
- 直接CAP应用是最有效的无活化方法.
- 随着更高的功率和更长的曝光时间,抑制增加了.
- CAP诱导了膜损伤,细胞溶解和分解,特别是在300秒后.
结论:
- CAP是一种高效的技术,用于控制食品和农业中的微生物污染.
- 最佳参数包括直接应用,并增加功率和持续时间.
- CAP诱导显著的细胞损伤,验证其作为食品安全工具的潜力.
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