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.

Original language	English
Publication date	2011
Number of pages	1
Publication status	Published - 2011
Event	EFFoST - Duration: 20 Oct 2010 → …

Conference

Conference	EFFoST
Period	20/10/2010 → …

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Poster EFFoST 2011Final published version, 312 KB

Cite this

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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.",

author = "R{\"o}d, {Sara Katrine Solh{\o}j} and Flemming Hansen and Frank Leipold and Susanne Kn{\o}chel",

year = "2011",

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TY - CONF

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 -