Journal: Journal of Food Science and Technology

Article Title: Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products

doi: 10.1007/s13197-017-3020-y

Figure Lengend Snippet: Overview on studies dealing with microbial inactivation by CAP in meat products

Article Snippet: Table provides a summary of microbial inactivation in fresh meat products (such as raw pork, raw beef, and chicken breast) and processed meat products (beef jerky, bacon, and chicken ham, etc.) using various CAP applications along with the process parameters employed. table ft1 table-wrap mode="anchored" t5 Table 1 caption a7 Sample Plasma source Microorganism Process gas Log reduction References Sliced pressed Ham Atmospheric pressure plasma L.monocytogenes (ATCC 19114, 19115, and 19111) Power: 75, 100, 125, and 150 W Frequency:13.56 MHz Gap distance: 0.6 mm Gas and flow rate: He (10 lpm) Operation time: 60, 90, and 120 s After 120 s APP treatments at 75, 100, and 125 W, reductions ranged from 0.25 to 1.73 log CFU/g Song et al. ( 2009 ) Bacon Glow discharge plasma L. monocytogenes (KCTC 3596), E. coli (KCTC 1682), and S. Typhimurium (KCTC 1925) Power: 75, 100, and 125 W Frequency:13.56 MHz Gas and flow rate: He (10 lpm) or He (10 lpm) + O 2 (10 sccm) Operation time: 60 and 90 s After treatments at 125 W for 90 s with He and O 2 mixture, the number of E. coli, L. monocytogenes , S. Typhimurium and total aerobic bacteria were reduced by 3.0, 2.6, 3.73, and 4.58 log CFU/g, respectively Kim et al. ( 2011 ) Chicken skin and breasts Cold atmospheric plasma pen apparatus L. innocua (ATCC 33090) Power: 6.5–16 kV Frequency: 23–38.5 MHz Gas and flow rate: He (5 L/min) and O 2 (100 mL/min) Operation time: 10 s to 8 min After treatments for 8 min or 4 min, the population of L. innocua was reduced by about 1 log CFU/cm 2 on skin, and > 3 CFU/cm 2 on muscle Noriega et al. ( 2011 ) Cooked chicken breast and ham Atmospheric pressure plasma jet (APPJ) L. monocytogenes (KCTC 3596) Power: 2 kV Frequency: 50 kHz Gas and flow rate: He (7 L/min), N 2 (7 L/min); He (7 L/min) + O 2 (0.07 L/min), N 2 (7 L/min) + O 2 (0.07 L/min) Operation time: 2 min 2 min exposure resulted in reduction of 1.37–4.73 log CFU/g in chicken breast and 1.94-6.52 log CFU/g in ham Lee et al. ( 2011 ) Chicken breast and chicken thigh with skin Dielectric barrier discharge (DBD) plasma S. enteric (ATCC19214 and ATCC13076), and C. jejuni (ATCC700819, RM 2002, and RM1849) Power: 30 kV Frequency: 0.5 kHz Power density: 0.15 W/cm 2 Gas: air Operation time: 0–200 s Gap distance: 1.5 mm Inoculum levels of 10 4 CFU of S. enteric , 3 min treatments resulted in reduction of 2.54 log on chicken skin and 1.31 log on chicken breast, respectively.

Techniques: Clinical Proteomics, Bacteria, Virus

Journal: RSC Advances

Article Title: Key parameters to enhance the antibacterial effect of graphene oxide in solution †

doi: 10.1039/d0ra07945f

Figure Lengend Snippet: Concentrations showing the highest inactivation rates for each material tested for Gram negative bacteria (a) Escherichia coli and (b) Salmonella enterica Typhimurium. GO was the least effective material; as general trend, the highest concentrations showed best inactivation rates and 30 minutes of exposure time are sufficient to deploy the material's activity.

Article Snippet: The bacterial inactivation properties of the materials were evaluated using a fresh culture of Escherichia coli ATCC 25923 and Salmonella enterica serovar Typhimurium, both strains were obtained from the strain collection of the Microbiology Research Laboratory at Universidad de las Americas Puebla.

Techniques: Bacteria, Activity Assay