Effect of atmospheric cold plasma (ACP) with its extended storage on the inactivation of Escherichia coli inoculated on tomato. (December 2017)

• Record Type: Journal Article
• Authors: Prasad, Priyanka; Mehta, Deepak; Bansal, Vasudha; Sangwan, Rajender S.
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 402
• Page End: 408
• Publication Date: 2017-12
• Subjects: Atmospheric cold plasma -- E. coli -- Extended storage duration -- High voltage -- Plasma treatment time -- Tomato; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.030
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The study investigated the efficacy of atmospheric cold plasma (ACP) treatment on inactivation of E. coli load during extended storage period of 48 h at both the temperatures of refrigeration (4 °C) as well as room (25 °C). The tomato samples were spot inoculated with E. coli and exposed to ACP at 15 and 60 kV for 5, 10, 15, and 30 min followed by their storage at 4 °C and 25 °C. The highest log reduction of 6 log CFU mL − 1 was achieved in population of E. coli after 15 min of ACP treatment at 60 kV, which was sustained up to storage duration of 48 h at both the temperatures. Furthermore, significant reduction in E. coli was found at plasma treatment of 60 kV in comparison to 15 kV. The inactivation of E. coli was significantly ( p < 0.01) affected by combination of treatment higher voltage at extended treatment time, however, treatment time with prolonged storage of sealed ACP treated tomato was observed as a key factor in reduction of E. coli. In addition, investigation of E. coli exposed tomato surface was done using scanning electron microscopy that clearly showed the breakdown of cell cover of E. coli as a consequence of ACP. The study predicts the promising potential of the technique in sanitization of vegetables that are eaten raw like tomato. Graphical abstract: Highlights: ACP treatment at 60 kV for 15 min achieved maximum inactivation of E. coli ( p < 0.05). Inactivation of E. coli was largely effected by extended ACP treatment time. Mechanical rupturing of E. coli membrane was clearly observed in ACP treated tomato.