Abstract
The key reactive species generated by non-thermal plasma bubbles for the inactivation of Salmonella Typhimurium and the effects of organic matter on the inactivation efficacy were investigated. Plasma, which is primarily composed of ozone (O3), was generated by dielectric barrier discharge and injected into a solution (400 mL) as a bubble. The surviving population of S. Typhimurium decreased in proportion to the treatment time, resulting in a 5.29 log reduction after 5 min of treatment. Verification tests to specify key reactive species were conducted using an O3 destruction unit and reactive oxygen species scavengers. The results indicated that singlet oxygen (1O2) contributes substantially to the inactivation of S. Typhimurium, and that the presence of superoxide anion radicals (O2·−) from O3 is essential for the production of 1O2. When a S. Typhimurium suspension containing organic matter (final concentration: 0, 0.005, 0.05, 0.1, and 0.5 g/L), consisting of beef extract and peptone, was treated with plasma bubbles for 5, 10, 15, 20, 25, and 30 min, respectively, the potential of the plasma bubbles for inactivating S. Typhimurium successfully was verified with longer contact time, despite organic matter attenuating the inactivation efficiency in a dose-dependent manner.
Highlights
As the food industry continues to develop, consumers are demanding safer, fresher, and higher-quality foods [1]
These results indicate that organic matter severely attenuated the inactivation effect of plasma organic matter severely attenuated the inactivation effect of plasma bubbles against S
This study was conducted to determine the key reactive species generated by non-thermal plasma bubbles for the inactivation of S
Summary
As the food industry continues to develop, consumers are demanding safer, fresher, and higher-quality foods [1]. It is necessary to develop a technology that can effectively inactivate pathogenic microorganisms without compromising food quality. In this regard, it is important to prevent food spoilage in advance and reduce the risk of food poisoning through proper cleaning and sanitization [4]. Many previous studies have been conducted to develop effective sanitizers and disinfectants by utilizing various substances, including chlorine-containing chemicals [5,6], electrolyzed water [7,8], organic acid [9,10,11], ozone (O3 ) [12,13], and plasma-activated solutions [14,15,16], and studies have verified that these substances can effectively inactivate microorganisms.
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