Inactivation of Campylobacter jejuni using Radio-frequency Atmospheric Pressure Plasma on Agar Plates and Chicken Hams

• 발행기관: 한국축산식품학회
• 저자명: Joo Sung Kim Eun Jung Lee Eun Ah Cho Yun Ji Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제3호, 317~324쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

Radio-frequency driven atmospheric pressure plasma using argon gas was studied in the inactivation of Campylobacter jejuni in order to investigate its applicability. First, the inactivation study was conducted on an agar surface. C. jejuni NCTC11168 was reduced by more than 7 Log CFU after an 88 s treatment. Another strain, ATCC49943, was studied; however, the inactivation was less efficient, with a 5 Log CFU reduction after a 2 min treatment. Then, chicken breast ham was studied at the106 CFU inoculation level. The inactivation efficiency was much lower for both strains compared to that on the agar plates. C. jejuni NCTC11168 and ATCC49943 were reduced by 3 Log CFU after a 6 min treatment and by 1.5 Log CFU after a 10 min treatment, respectively. The scanning electron microscopy analysis indicated that C. jejuni cells were deformed or transformed into coccoid form under the plasma treatment. During the plasma treatment, the temperature of the samples did not rise above 43oC, suggesting that heat did not contribute to the inactivation. Meanwhile, water activity significantly decreased after a 10 min treatment (p

키워드

Campylobacter jejuni radio-frequency atmospheric pressure plasma inactivation chicken breast ham scanning electron microscopy