Experimental Investigation of Bacterial Inactivation of Beef Using Indirect Cold Plasma in Cold Chain and at Room Temperature.

ABSTRACT: Pathogen contamination is a severe problem in maintaining food safety in the cold chain. Cold plasma (CP) is a novel non-thermal disinfection method that can be applied for the bacterial inactivation of food in appropriate contexts. Currently, research on CP used on food at cold chain temperatures is rare. This work investigated the bacterial inactivation effect of CP on beef at typical cold storage temperatures of 4 and -18 °C and room temperature (25 °C). The reactive species in CP were indirectly tested by evaluating O₃, NO₃^- and NO₂^- in cold plasma-activated water (PAW), which indicated the highest concentrations of reactive species in CP at 25 °C and the lowest at -18 °C. The bactericidal efficacy of CP treatment against beef inoc

SUBMITTER: Li P 

PROVIDER: S-EPMC11395448 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature