冷常压等离子体 (CAPP) 体外处理致病性和非致病性细菌的灭活动力学。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science Pub Date : 2024-07-22 eCollection Date: 2024-01-01 DOI:10.1155/2024/7464133
Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, Theofania Tsironi, Efstathios Z Panagou
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引用次数: 0

摘要

在本研究中,选定的致病菌(鼠伤寒沙门氏菌、大肠杆菌、铜绿假单胞菌、李斯特菌、蜡样芽孢杆菌和金黄色葡萄球菌)和非致病菌(假单胞菌、荧光假单胞菌、Brochothrix thermosphacta、细菌和非致病菌(脆弱假单胞菌、荧光假单胞菌、热磷酸盐芽孢杆菌、枯草芽孢杆菌、植物乳杆菌和中肠亮杆菌)进行体外冷常压等离子体(CAPP)处理长达 15 分钟,并测定存活微生物种群的变化。等离子处理是通过等离子喷射装置进行的,该装置以氩气(Ar)为载气,在恒定流量(4.0 升/分钟)、1 兆赫频率和 2-6 千伏电压下运行。使用线性和非线性(Geeraerd、Weibull)模型对微生物灭活数据进行建模,并计算出相应的动力学参数。暴露于等离子辐射 15 分钟后,细菌数量的总减少量分别为:P. fragi 2.12 log10 CFU mL-1、P. fluorescens 1.77 log10 CFU mL-1、B. thermosphacta 2.30 log10 CFU mL-1、B. subtilis 1.58 log10 CFU mL-1、L. plantarum 1.31 log10 CFU mL-1、3.大肠杆菌为 1.18 log10 CFU mL-1,单核细胞增多性乳酸杆菌为 1.43 log10 CFU mL-1,蜡样芽孢杆菌为 1.32 log10 CFU mL-1,金黄色葡萄球菌为 0.88 log10 CFU mL-1,绿脓杆菌为 0.73 log10 CFU mL-1。结果表明,与病原体相比,非致病性微生物的数量减少较多。细菌灭活的降幅相对较小,这表明有必要考虑优化参数,以提高处理效果。
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Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP).

In the present study, selected pathogenic (Salmonella Typhimurium, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus) and nonpathogenic (Pseudomonas fragi, Pseudomonas fluorescens, Brochothrix thermosphacta, Bacillus subtilis, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV. Microbial inactivation data were modelled using linear and nonlinear (Geeraerd, Weibull) models, through which the corresponding kinetic parameters were calculated. After 15 min of exposure to plasma radiation, the total reduction in the bacterial populations was 2.12 log10 CFU mL-1 for P. fragi, 1.77 log10 CFU mL-1 for P. fluorescens, 2.30 log10 CFU mL-1 for B. thermosphacta, 1.58 log10 CFU mL-1 for B. subtilis, 1.31 log10 CFU mL-1 for L. plantarum, 3.80 log10 CFU mL-1 for L. mesenteroides (highest reduction observed), 1.12 log10 CFU mL-1 for S. Typhimurium, 1.18 log10 CFU mL-1 for E. coli, 1.43 log10 CFU mL-1 for L. monocytogenes, 1.32 log10 CFU mL-1 for B. cereus, 0.88 log10 CFU mL-1 for S. aureus, and 0.73 log10 CFU mL-1 for P. aeruginosa. The results showed a higher reduction in the population of nonpathogenic microorganisms compared to pathogens. The relatively small decrease in the inactivation of bacteria indicates that parameter optimization is necessary to be considered to improve the efficacy of the treatment.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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