Evaluation of a Dielectric Barrier Discharge Plasma System for Inactivating Pathogens on Cheese Slices

• DOI: 10.5187/jast.2012.54.3.191
• Publication Date: 2012-08-20T07:27:14Z
• Authors: Hyun-Jung Lee; Samooel Jung; Hee-Soo Jung; Sang-Hoo Park; Won-Ho Choe; Jun-Sang Ham; Cheorun Jo
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 3. Good health

The objective of this study was to evaluate the potential use a dielectric barrier discharge (DBD) plasma system improve microbial safety sliced cheese. atmospheric pressure (APP) effect on visual appearance and sensory evaluation were also carried out. number Escherichia coli inoculated cheese slices decreased by 0.09, 0.47, 1.16 1.47 log cycles with helium (4 liters/min [lpm]) 0.05, 0.87, 1.89 1.98 He/<TEX>$O_2$</TEX> mixture lpm/15 standard cubic centimeters per minute), after being treated for 1, 5, 10, 15 min, respectively. Significant reductions observed in Staphylococcus aureus onto ranging from 0.05 0.45 He 0.08 0.91 He/<TEX>$O_2$</TEX>-treated samples, Adding oxygen resulted significant increase inactivation both pathogens. No visible change plasma-treated even though instrumental analysis showed decrease <TEX>$L^*$</TEX>-value an <TEX>$b^*$</TEX>-value. damaged 10 min treatment. In addition, quality including flavor, odor, acceptability observed. results indicate that DBD has sanitizing food products, although limited. Further development APP is necessary industrial use.