Non-thermal plasma-activated water inactivation of food-borne pathogen   on fresh produce

doi:10.1016/j.jhazmat.2015.07.061

CORC > 北京大学 > 工学院

	Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce
	Ma, Ruonan ; Wang, Guomin ; Tian, Ying ; Wang, Kaile ; Zhang, Jue ; Fang, Jing
刊名	JOURNAL OF HAZARDOUS MATERIALS
	2015
关键词	Non-thermal plasma-activated water Reactive oxygen species Inactivation Staphylococcus aureus Strawberries ESCHERICHIA-COLI O157-H7 BACILLUS-SUBTILIS SPORES LOW-TEMPERATURE PLASMA LISTERIA-MONOCYTOGENES AIR PLASMA MICROBIAL INACTIVATION STAPHYLOCOCCUS-AUREUS SALMONELLA-ENTERICA CHLORINE DIOXIDE DISCHARGE PLASMA
DOI	10.1016/j.jhazmat.2015.07.061
英文摘要	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.; Peking University Biomed-X Foundation; SCI(E); EI; PubMed; ARTICLE; zhangjue@pku.edu.cn; 643-651; 300
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/418403]
专题	工学院
推荐引用方式 GB/T 7714	Ma, Ruonan,Wang, Guomin,Tian, Ying,et al. Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce[J]. JOURNAL OF HAZARDOUS MATERIALS,2015.
APA	Ma, Ruonan,Wang, Guomin,Tian, Ying,Wang, Kaile,Zhang, Jue,&Fang, Jing.(2015).Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce.JOURNAL OF HAZARDOUS MATERIALS.
MLA	Ma, Ruonan,et al."Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce".JOURNAL OF HAZARDOUS MATERIALS (2015).