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Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material

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Abstract

Multiple studies have demonstrated atmospheric cold plasma as an effective non-thermal technology for inactivating bacteria, spores, and other microbial contaminants in foods and on non-food surfaces. However, few studies have applied this technique to semi-solid food within a package. This study evaluates the efficacy and the interaction mechanism of high voltage atmospheric cold plasma (HVACP) on Salmonella enterica serovar Typhi (S. enterica) inactivation in agar gels with different compositions. HVACP was generated by a dielectric barrier discharge in air and a modified atmosphere (MA65: 65% O2) in sealed bags. Agar gels of various densities with a pH indicator were inoculated with S. enterica (> 107 cfu) and exposed directly (between the electrode) or indirectly (adjacent to electrode) to 90 kV at 60 Hz for up to 1.5 h. HVACP treatment induced greater than 6 log10 (cfu) reduction in viable bacteria (both with air and MA65) in the plasma penetrated zone exhibiting a pH change. Inactivation of bioluminescent E. coli K12-lux cells in the plasma penetrated zone confirmed that the plasma, and its generated reactive species, inactivates microbes as it penetrates into the gel. A two-minute HVACP treatment resulted in greater than 5 log10 (cfu) S. enterica reduction in applesauce. In summary, these results demonstrate that HVACP can be an effective non-thermal technology to control or even eliminate bacteria populations in semi-solid foods.

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Acknowledgments

The authors thank Dr. Brad Reuhs, Andrew Kanach, Yiwen Bao, and Chumin Zhang from the Department of Food Science, and Russell Brayfield and Valentina Borja from the Department of Agricultural and Biological Engineering at Purdue University for assistance with the HVACP system and optical absorption spectroscopy measurements and data analysis. We also gratefully acknowledge funding from the College of Agriculture at Purdue University.

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Authors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA

    Lei Xu, Ximena Yepez & Bruce Applegate

  2. Escuela Superior Politecnica del Litoral, ESPOL, Guayaquil, Ecuador

    Ximena Yepez

  3. Department of Biological Science, Purdue University, West Lafayette, IN, 47907, USA

    Bruce Applegate

  4. School of Engineering, University of Guelph, Guelph, Ontario, N1G 2W1, Canada

    Kevin M Keener

  5. Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, 47907, USA

    Bernard Tao & Allen L. Garner

  6. School of Nuclear Engineering, Purdue University, West Lafayette, IN, 47906, USA

    Allen L. Garner

  7. School of Electrical and Computer Engineering, West Lafayette, IN, 47907, USA

    Allen L. Garner

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  1. Lei Xu
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  2. Ximena Yepez
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  3. Bruce Applegate
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  4. Kevin M Keener
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Xu, L., Yepez, X., Applegate, B. et al. Penetration and Microbial Inactivation by High Voltage Atmospheric Cold Plasma in Semi-Solid Material. Food Bioprocess Technol 13, 1688–1702 (2020). https://doi.org/10.1007/s11947-020-02506-w

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