Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce
Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce
复制标题
DOI：
10.1016/j.jhazmat.2015.07.061
复制
发表时间：
2015-12-30
影响因子：
13.6
通讯作者：
Fang, Jing
中科院分区：
文献类型：
--
作者：
Ma, Ruonan;Wang, Guomin;Fang, Jing
低温等离子体是一种有效的食品净化方法。近年来，许多研究报道等离子体活化水（PAW）也具有出色的抗菌能力。本研究首次报道了PAW对金黄色葡萄球菌（S。金黄色葡萄球菌）接种在草莓上。PAW处理使S.金黄色葡萄球菌在第0天储存时范围为1.6至2.3 log，而在第4天储存时范围为1.7至3.4 log。灭活效果取决于等离子体激活产生PAW的时间和接种草莓后PAW处理的时间。金黄色。LIVE/DEAD染色和扫描电镜结果证实PAW对细菌细胞壁有损伤作用。此外，光学发射光谱和氧化还原电位的结果表明，失活主要归因于氧化应激诱导的活性氧在PAW。此外，没有发现PAW处理的草莓的颜色、硬度和pH值的显著变化。因此，PAW可以是应用于新鲜农产品行业的传统消毒剂的有前途的替代品。(C)2015 Elsevier B. V.版权所有。
Non-thermal plasma has been widely considered to be an effective method for decontamination of foods. Recently, numerous studies report that plasma-activated water (PAW) also has outstanding antibacterial ability. This study presents the first report on the potential of PAW for the inactivation of Staphylococcus aureus (S. aureus) inoculated on strawberries. PAW treatments achieved a reduction of S. aureus ranging from 1.6 to 2.3 log at day-0 storage, while 1.7 to 3.4 log at day-4 storage. The inactivation efficiency depended on the plasma-activated time for PAW generation and PAW-treated time of strawberries inoculated with S. aureus. LIVE/DEAD staining and scanning electron microscopy results confirm that PAW could damage the bacterial cell wall. Moreover, optical emission spectra and oxidation reduction potential results demonstrate the inactivation is mainly attributed to oxidative stress induced by reactive oxygen species in PAW. In addition, no significant change was found in color, firmness and pH of the PAW treated strawberries. Thus, PAW can be a promising alternative to traditional sanitizers applied in the fresh produce industry. (C) 2015 Elsevier B.V. All rights reserved.