title: Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma.
abstract: Pathogen inactivation induced by atmospheric pressure dielectric barrier discharge (DBD) (250 W, 15 kHz, air discharge) produced in a rectangular plastic container and the effect of post-treatment storage time on inactivation were evaluated using agar plates and cheese slices. When agar plates were treated with plasma, populations of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes showed 3.57, 6.69, and 6.53 decimal reductions at 60 s, 45 s, and 7 min, respectively. When the pathogens tested were inoculated on cheese slices, 2.67, 3.10, and 1.65 decimal reductions were achieved at the same respective treatment times. The post-treatment storage duration following plasma treatment potently affected further reduction in pathogen populations. Therefore, the newly developed encapsulated DBD-plasma system for use in a container can be applied to improve the safety of sliced cheese, and increasing post-treatment storage time can greatly enhance the system's pathogen-inactivation efficiency.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea.
authors.forename: Hae In
authors.initials: HI
authors.lastname: Yong
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea.
authors.forename: Hyun-Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea.
authors.forename: Sanghoo
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea.
authors.forename: Amali U
authors.initials: AU
authors.lastname: Alahakoon
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea.
authors.forename: Kijung
authors.initials: K
authors.lastname: Kim
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea.
authors.forename: Wonho
authors.initials: W
authors.lastname: Choe
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea. Electronic address: cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D002611:Cheese / Q000382:microbiology* / Q000528:radiation effects; D019453:Escherichia coli O157 / Q000254:growth & development / Q000528:radiation effects*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005514:Food Irradiation / Q000295:instrumentation / Q000379:methods*; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects*; D050296:Microbial Viability / Q000528:radiation effects*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*
keywords: Atmospheric pressure plasma; Dielectric barrier discharge; Inactivation; Post-duration; Sliced cheese