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Published, Version of Record (VoR)Open Access via Drexel Libraries Read and Publish Program 2024CC BY-NC-ND V4.0, Open
Journal article
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist
Innovative food science & emerging technologies, v 93, 103634
02 Apr 2024
Featured in Collection : Research Supported by Drexel Libraries' OA Programs
Abstract
Plasma-activated mist (PAM) is a novel method that has shown potential for the decontamination of fresh produce. In this study, we evaluated the decontamination of Escherichia coli O157:H7 on nutrient agar plates and various types of fresh produce, both individually and stacked layers. Single pieces of kale achieved a notable 3-log10 reduction, while spinach and lettuce showed reductions of over 1.5-log10, and strawberry exhibited the lowest reduction of 0.8-log10. The efficacy on stacked multiple layers of spinach, kale, and strawberry was shown to achieve just over 0.9-log10 reduction of E. coli but always worse than the inactivation observed on a single piece. A mathematical diffusion model was employed to explore scaling up PAM for industrial applications, particularly on stacked spinach layers.
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Details
- Title
- Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist
- Creators
- Jinjie He (Corresponding Author) - Drexel University, Civil, Architectural, and Environmental EngineeringSidney Ortiz - Drexel UniversitySudipti Attri - Drexel UniversityCharles BaileyAlexander Rabinovich - Drexel University, C. and J. Nyheim Plasma InstituteAlexander Fridman - Drexel University, Mechanical Engineering and MechanicsGregory FridmanChristopher M Sales - Drexel University, Civil, Architectural, and Environmental Engineering
- Publication Details
- Innovative food science & emerging technologies, v 93, 103634
- Publisher
- Elsevier
- Grants
- #SP4701-19-C-0039, Defense Logistics Agency (United States, Fort Belvoir) - DLA
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- C. and J. Nyheim Plasma Institute; Civil, Architectural, and Environmental Engineering; Mechanical Engineering and Mechanics
- Web of Science ID
- WOS:001221998400001
- Scopus ID
- 2-s2.0-85189561985
- Other Identifier
- 991021862910604721
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- Web of Science research areas
- Food Science & Technology