Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water.
Saved in:
| Title: | Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water. |
|---|---|
| Authors: | Khan, Muhammad Saiful Islam1 (AUTHOR), Kim, Yun-Ji1 (AUTHOR) yunji@kfri.re.kr |
| Source: | Innovative Food Science & Emerging Technologies. Mar2019, Vol. 52, p17-24. 8p. |
| Subjects: | Lettuce, Salmonella typhimurium |
| Abstract: | Abstract The potential of micro-plasma discharged water (m-PDW) treatment on reduction of Salmonella Typhimurium ATCC 14028 from the surface of lettuce leaves was evaluated. The surface of iceberg lettuce and red leaf lettuce pieces (3 cm × 3 cm) was inoculated with a S. Typhimurium suspension. The measured S. Typhimurium reductions were 3.0-log CFU/piece and 2.6-log CFU/piece for iceberg lettuce and red leaf lettuce, respectively for a 3-min treatment. The overall reductions measured for the levels of kaempferol and quercetin in both types of lettuce were within the experimental error for a 3-min plasma treatment. There was no significant change in color (p > 0.05) for plasma operations of the same duration. Leaching of water contributed to a greater extent towards physiochemical changes such as color constraints, kaempferol and quercetin content occurred for the treated lettuce samples, although the overall physicochemical quality changes measured in this study remains in the satisfactory level. Highlights • Micro-plasma discharged water treatment reduced 2.6–3.0 log CFU/piece of S. Typhimurium on lettuce surfaces after a 3-min treatment • No significant reductions were obtained in quercetin and kaempferol content of the treated samples • Micro-plasma discharged water treatment did not exert any significant effects on the color constraints of the two types of lettuce studied [ABSTRACT FROM AUTHOR] |
| Copyright of Innovative Food Science & Emerging Technologies is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 135352464 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Khan%2C+Muhammad+Saiful+Islam%22">Khan, Muhammad Saiful Islam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Yun-Ji%22">Kim, Yun-Ji</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> yunji@kfri.re.kr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Innovative+Food+Science+%26+Emerging+Technologies%22">Innovative Food Science & Emerging Technologies</searchLink>. Mar2019, Vol. 52, p17-24. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Lettuce%22">Lettuce</searchLink><br /><searchLink fieldCode="DE" term="%22Salmonella+typhimurium%22">Salmonella typhimurium</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Abstract The potential of micro-plasma discharged water (m-PDW) treatment on reduction of Salmonella Typhimurium ATCC 14028 from the surface of lettuce leaves was evaluated. The surface of iceberg lettuce and red leaf lettuce pieces (3 cm × 3 cm) was inoculated with a S. Typhimurium suspension. The measured S. Typhimurium reductions were 3.0-log CFU/piece and 2.6-log CFU/piece for iceberg lettuce and red leaf lettuce, respectively for a 3-min treatment. The overall reductions measured for the levels of kaempferol and quercetin in both types of lettuce were within the experimental error for a 3-min plasma treatment. There was no significant change in color (p > 0.05) for plasma operations of the same duration. Leaching of water contributed to a greater extent towards physiochemical changes such as color constraints, kaempferol and quercetin content occurred for the treated lettuce samples, although the overall physicochemical quality changes measured in this study remains in the satisfactory level. Highlights • Micro-plasma discharged water treatment reduced 2.6–3.0 log CFU/piece of S. Typhimurium on lettuce surfaces after a 3-min treatment • No significant reductions were obtained in quercetin and kaempferol content of the treated samples • Micro-plasma discharged water treatment did not exert any significant effects on the color constraints of the two types of lettuce studied [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Innovative Food Science & Emerging Technologies is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=135352464 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.ifset.2018.11.011 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 17 Subjects: – SubjectFull: Lettuce Type: general – SubjectFull: Salmonella typhimurium Type: general Titles: – TitleFull: Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Khan, Muhammad Saiful Islam – PersonEntity: Name: NameFull: Kim, Yun-Ji IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 03 Text: Mar2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 14668564 Numbering: – Type: volume Value: 52 Titles: – TitleFull: Innovative Food Science & Emerging Technologies Type: main |
| ResultId | 1 |
