Inactivation Efficacy and Applications of Gliding Arc Discharge Plasma in Fresh Pork Meat Preservation

Abstract

AbstractThis study aimed to explore an inactivation efficacy of microorganisms on fresh pork meat treated by gliding arc discharge plasma. By using Escherichia coli (E. coli) as a model microorganism, bactericidal efficacy was evaluated and indicated that more than 6.0 log (CFU·mL−1) values reduction was achieved within plasma exposure duration of 300 s. In addition, the concentration of extracellular protein of E. coli was increased significantly under gliding arc discharge plasma treatment, in comparison with the increasing concentration of reactive oxygen species passed through infiltration and diffusion of bacterial membrane, which provided evidence that the inactivation mechanism was attributed to the combination effect of membrane integrity and synergistic oxidation in vivo. The fresh pork meat pre-coated with E. coli was used to further verified the sterile effect of gliding arc discharge plasma treatment. The results indicated that surface clearance and preservation of the pre-coated meat was much better than control ones, which showed a potential application of gliding arc discharge plasma in extending shield life and improving the health level of fresh pork meat product.KeywordsGliding arc discharge Escherichia coli Inactivation efficacyPork preservation