Inhibition of Salmonella typhimurium on radish sprouts using nitrogen-cold plasma.

Abstract:

:This study investigated the effects of cold plasma treatment (CPT) on the inhibition of Salmonella typhimurium on radish sprouts and the quality attributes of the sprouts. Radish sprouts were treated with nitrogen (N2)-cold plasma at 900W and 667Pa for 0, 2, 5, 10, and 20min using a microwave-powered CPT system. The sensory attributes of the radish sprouts, appearance and odor, were evaluated before and after the treatment. The effects of N2-CPT for 10min on microbial growth and the quality attributes of the radish sprouts were evaluated during storage for 12days at 4 and 10°C. N2-CPT at 900W and 667Pa for 20min reduced the number of S. typhimurium by 2.6±0.4logCFU/g. The moisture content of the radish sprouts decreased with treatment time. The appearance and odor of the radish sprouts were not altered by CPT (p>0.05) and this treatment did not affect the quality attributes of the sprouts in terms of color, ascorbic acid concentration, or antioxidant activity during storage at both 4 and 10°C. These findings suggest that CPT has the potential to improve the microbiological safety of radish sprouts with reference to S. typhimurium during cold storage without significant detriment to its quality properties.

journal_name

Int J Food Microbiol

authors

Oh YJ,Song AY,Min SC

doi

10.1016/j.ijfoodmicro.2017.03.005

subject

Has Abstract

pub_date

2017-05-16 00:00:00

pages

66-71

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(17)30105-8

journal_volume

249

pub_type

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