Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality

Sara Katrine Solhøj Röd; Flemming Hansen; Frank Leipold; Susanne Knøchel

Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality

Sara Katrine Solhøj Röd, Flemming Hansen, Frank Leipold, Susanne Knøchel

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Abstract

Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.

Originalsprog	Engelsk
Publikationsdato	2011
Antal sider	1
Status	Udgivet - 2011
Begivenhed	EFFoST - Varighed: 20 okt. 2010 → …

Konference

Konference	EFFoST
Periode	20/10/2010 → …

Adgang til dokumentet

Poster EFFoST 2011Forlagets udgivne version, 312 KB

Citationsformater

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title = "Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality",

abstract = "Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.",

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T1 - Cold atmospheric pressure plasma treatment of ready-to-eat meat

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AU - Röd, Sara Katrine Solhøj

AU - Hansen, Flemming

AU - Leipold, Frank

AU - Knøchel, Susanne

PY - 2011

Y1 - 2011

N2 - Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.

AB - Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.

M3 - Poster

Y2 - 20 October 2010

ER -