Cold atmospheric pressure air plasma jet disinfection of table eggs: Inactivation of Salmonella enterica, cuticle integrity and egg quality.
Cold atmospheric pressure air plasma jet disinfection of table eggs: Inactivation of Salmonella enterica, cuticle integrity and egg quality.
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冷常压空气等离子喷射消毒食用鸡蛋：灭活肠道沙门氏菌、角质层完整性和鸡蛋质量。
DOI：
10.1016/j.ijfoodmicro.2023.110474
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发表时间：
2024
影响因子：
5.4
通讯作者：
Abdoli B
中科院分区：
文献类型：
--
作者：
Abdoli B
蛋壳角质层是抵御鸡蛋相关病原体（例如肠道沙门氏菌肠炎血清型（SE））的第一道防线。被这种菌株污染的鸡蛋的感染仍然是一个重大风险。此外，角质层的变化与鸡蛋安全性的变化密切相关。新兴的非热大气压等离子体技术能够在接近环境温度下实现高速率的微生物灭活，使其成为食品安全应用的理想选择。本研究探讨了冷大气压空气等离子体射流（CAAP-J）对蛋壳角质层和鸡蛋品质的影响，同时灭活SE。以接种SE（7 log 10 cfu/鸡蛋）的鸡蛋为样品，测试该装置的去污性能。试验采用工业CAAP-J，在不同功率（600-800 W）、曝光时间（60-120 s）、距等离子体射流20 mm固定距离和3600 L/h空气流速下进行。结果发现，在最大等离子体功率（800 W）下120 s后获得最佳结果。在实施该血浆程序后，确定未检出活细胞。CAAP-J处理后，温度保持在50.5 °C以下，从而最大限度地降低了改变鸡蛋质量的风险。所有具体测量（蛋清白色pH、蛋黄pH、蛋黄颜色、HU和蛋壳破裂强度）均显示CAAP-J处理对蛋品质没有负面影响。通过扫描电镜（SEM）证实CAAP-J处理后蛋壳角质层质量没有变化。
Eggshell cuticles are first lines of defense against egg-associated pathogens, such as Salmonella enterica serovar Enteritidis (SE). Infections from eggs contaminated with this strain remain a significant risk. In addition, changes in the cuticle are closely related to changes in egg safety. The emerging non-thermal atmospheric pressure plasma technology enables a high rate of microbial inactivation at near-ambient temperatures, making it ideal for food safety applications. This study examines the effects of a cold atmospheric pressure air plasma jet (CAAP-J) on eggshell cuticle and egg quality whilst inactivating SE. Shell eggs inoculated with SE (7 log10cfu/egg) were used as the samples to test the decontamination performance of the device. The tests were conducted using an industrial CAAP-J with different power levels (600–800 W), exposure times (60–120 s), at a fixeddistance of 20 mm from the plasma jet and an air flow rate of 3600 L/h. It was found that the best results were obtained after 120 s at maximum plasma power (800 W). Subsequent to the implementation of this plasma procedure, it was determined that no viable cells could be detected. After CAAP-J treatment, the temperature remains below 50.5 °C, thereby minimizing the risk of altering egg quality. All specific measurements (egg white pH, yolk pH, yolk color, HU, and eggshell breaking strength) have shown that CAAP-J treatment has no negative effect on egg quality. No changes in eggshell cuticle quality after CAAP-J treatment was confirmed through scanning electron microscope (SEM).