Inactivation of Escherichia coli on almonds using nonthermal plasma

被引：182

作者：

Deng, Shaobo

Ruan, Roger ^{[1
]}

Mok, Chul Kyoon

Huang, Guangwei

Lin, Xiangyang

Chen, Paul

机构：

[1] Univ Minnesota, Dept Biosyst & Agr Engn, St Paul, MN 55108 USA

[2] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA

[3] Nanchang Univ, MOE, Key Lab Food Sci, Jiangxi 330047, Peoples R China

[4] Kyungwon Univ, Dept Food & Bioengn, Songnam 461701, South Korea

[5] Almond Board Calif, Modesto, CA 95354 USA

来源：

JOURNAL OF FOOD SCIENCE | 2007年 / 72卷 / 02期

关键词：

almond; Escherichia coli; nonthermal plasma; reduction;

D O I：

10.1111/j.1750-3841.2007.00275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was carried out to investigate the applicability of nonthermal plasma (NTP) technology for the pasteurization of almonds. Almonds were spiked with various levels of Escherichia coli by dipping the almonds in E. coli culture broth followed by drying. The spiked almonds were treated with NTP under different treatment conditions. The pattern of the microorganisms reduction by NTP was analyzed. NTP was found to be effective on reduction of E. coli an almond evidence by almost 5-log reduction after 30-sec treatment at 30 kV and 2000 Hz. the NTP bactericidal effect on E. coli inoculated on almond increased with the applied voltage and the frequency. the NTP reduction followed the 1st-order reaction kinetics, and the reduction rate constants varied with almond types and grades. the E. coli cells at logarithmic phase were more sensitive to the NTP than those at stationary and declining phases.

引用

页码：M62 / M66

页数：5

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[2]

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