NDLI: Inactivation Treatment of Bacterial Spores Contaminated Spices by Atmospheric Plasma Jet

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Inactivation Treatment of Bacterial Spores Contaminated Spices by Atmospheric Plasma Jet

Content Provider	Semantic Scholar
Author	Takemura, Yuichiro Umeji, Shungo Ito, Ketaro Furuya, Seito Furuta, Masakazu
Copyright Year	2014
Abstract	Spices are often added to various food products to utilize their flavor and aroma. The microbial contamination of imported spices has been causing problems in the food industry. Microbial spores of Bacillus species are the common contaminant in many spices. We performed inactivation processing using an atmospheric pressure plasma jet to achieve efficient inactivation of microorganisms for thermosensitive materials such as spices. Based on the results of calorime- try, the growth rate constants of plasma-irradiated black pepper were relatively smaller than those of untreated spices, and the retardation in growth of argon + carbon dioxide plasma-irradiated black pepper was extraordinarily larger than that of untreated spices, as was the growth rate constants. Based on sterility tests, the microorganisms attached to the spice could be sterilized by 5-minute treatment with an argon + carbon dioxide atmospheric plasma jet.
Starting Page	89
Ending Page	100
Page Count	12
File Format	PDF HTM / HTML
DOI	10.1615/PlasmaMed.2014011969
Alternate Webpage(s)	http://www.dl.begellhouse.com/download/article/6ebdef2642136c8d/PMED-11969_U.pdf
Alternate Webpage(s)	https://doi.org/10.1615/PlasmaMed.2014011969
Volume Number	4
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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